Serves: 4 Prep: 10 mins Cook: 20 mins
WHAT YOU NEED:
• 1.5 lb. (680g) salmon fillets
• 2 tsp. curry powder
• 7 oz. (200g) spinach
• ¼ cup (30g) sundried tomatoes, drained, halved
• 1 cup (240ml) cooking cream
• 2 tbsp. olive oil
• 1 tbsp. wholemeal flour
• salt and pepper
WHAT YOU NEED TO DO:
To prepare the salmon cut the skin from the salmon, and cut it into four portions. Season with salt and pepper, then rub with the curry powder and 1 tablespoon of olive oil.
Heat the remaining oil in a large frying pan. Coat the salmon fillets with the flour and place them in the pan. Fry on medium-high heat for about 2 minutes, then turn over and repeat.
Place the sundried tomatoes between the pieces of salmon, and the spinach on top. Pour over the cream and cook over medium heat for about 14-16 minutes. Season to taste with salt and pepper and serve.
Heat the remaining oil in a large frying pan. Coat the salmon fillets with the flour and place them in the pan. Fry on medium-high heat for about 2 minutes, then turn over and repeat.
Place the sundried tomatoes between the pieces of salmon, and the spinach on top. Pour over the cream and cook over medium heat for about 14-16 minutes. Season to taste with salt and pepper and serve.
Nutrition per serving:
435 kcals 26g Fats
11g Carbs 39g Protein
