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Baked salmon with spinach and lemon

Enjoy fresh salmon with a fab spinach and lemon filling.

Ingredients

  • 140g baby leaf spinach
  • finely grated zest 1 lemon
  • 150g ricotta cheese
  • pinch of ground nutmeg
  • 15g porridge oats
  • salt and freshly ground black pepper
  • 2 x 400g salmon tail fillets, skinned
  • 1 tbsp olive oil

Method

  1. Preheat the oven to 200°C/400°F/Gas 6. Line a baking tray with non-stick baking parchment.
  2. Rinse the spinach and drain thoroughly, place in a pan with the lemon zest. Cover and cook over a low heat for 2 minutes until spinach wilts. Transfer to a non-metallic sieve and leave to drain.
  3. Transfer to a mixing bowl with the ricotta, nutmeg, oats and seasoning. Beat together.
  4. Lift one salmon fillet onto the lined baking tray and spread the spinach filling evenly over it, place the second fillet on top. Tie lengths of string around the salmon at 3cm intervals to secure. Brush with the olive oil and roast for 25-35 minutes, until cooked through. Allow to rest for 5 minutes before cutting the salmon into thick slices to serve.

Goes well with...

Morrisons Chilean Chardonnay

Morrisons Chilean Chardonnay

"Crisp & aromatic with lovely ripe pineapple & grapefruit flavours"

Perfect with..."Ideal with seafood, ham, light chicken recipes or with salads"

Grape:
Chardonnay
Country:
Chile
Price:
Under £5
Decanter World Wine Awards 2011 Bronze
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6 Serves 6 people
20 Preparation time of 20 mins
35 Cooktime for 35 mins
463
Calories
23%
1g
Sugar
1.1%
30g
Fat
43%
7g
Saturate
35%
0.4g
Salt
6.6%
of your Guideline Daily Amount (GDA)

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