Pan Seared Salmon with Creamed Spinach & Cavolo Nero
If you are looking for a family-friendly meal and trying to get more healthy fats and greens into your diet, then this is the recipe for you! Beautifully moist, flaky salmon comes together with vibrant spinach and cavolo nero in a luscious creamy cheese sauce to give a delicious dish that can go straight from the stove to the table.
- 4 salmon fillets skin on
- 3 tbsp olive oil
- 2 shallots (echalion or banana) peeled & thinly sliced
- 450 g frozen spinach
- 100 g cavolo nero inner stalk removed, sliced
- 100 g pecorino cheese grated
- 400 ml canned coconut milk I prefer to use organic
- 400 g cannellini beans drained and rinsed (optional)
- sea salt or pink Himalayan salt
- garlic granules
- white pepper
- cracked black pepper
- cooked pasta my preference is red lentil pasta
- Set a large, oven-proof frying pan over a gentle heat, add 2 tbsps. olive oil together with the shallots and sauté, stirring occasionally, for5 minutes until the shallots are soft and translucent. Season with a touch of salt, then increase the heat to high, add the frozen spinach and cook for around 10 minutes until the spinach has defrosted and most of the liquid from it has evaporated. Reduce the heat to medium, then stir in the cavolo nero, sea salt, Herbamare, white pepper and garlic granules and cook for a further 5 minutes.
- Stir in the coconut milk, drained cannellini beans and grated pecorino cheese, then bring it to a gentle boil for 5 minutes. Check for seasoning, then reduce the heat to a simmer, and continue to cook for 10 minutes.
- For the salmon: thoroughly dry the salmon fillets with paper towel, then season the flesh side with sea salt and cracked black pepper.
- Heat the remaining olive oil in a large non-stick frying pan or skillet over a high heat then, when hot, gently place the salmon into the pan, skin-side down, and cook until the skin is crispy and pulls easily away from the pan – this will take around 5 to 6 minutes.
- Gently turn the salmon over and continue to cook, skin side up, until the flesh has turned golden and crispy, and it’s cooked to your preference – if you like it medium-rare then this will be 2-3minutes, or slightly longer if you prefer it more well-cooked.
- Transfer the salmon to a warm plate, remove the skin, then gently lay the fillets into the pan with the sauce and serve with your choice of pasta or rice (cauliflower or coconut work well).
- When making this recipe, I’d LOVE to see how you get on so either send me a photo firstname.lastname@example.org or post a picture to Instagram using the #myrelationshipwithfood and tag @myrelationshipwithfood
LISA’S TIP – I always have salmon fillets and spinach in my freezer for when I need to whip a meal up at short notice – salmon fillets can either be defrosted overnight in the fridge OR, if you’re really short on time, place the salmon (still in their sealed vacuum packaging) into a large bowl filled with cold water where, if you keep refreshing the water, they should take around 45 minutes to defrost. This sauce is so divine and incredibly versatile and, even if all the salmon is gone, I often keep any leftovers to have the following day with some freshly cooked pasta or rice. This dish can also be adapted for any vegetarian or vegan guests you may have – simply replace the pecorino with vegan-friendly cheese or nutritional yeast flakes and serve with your choice of smoked tofu, roasted portobello mushrooms or chargrilled aubergine. If you’d prefer to skip frying the salmon then, once you’ve finished preparing the sauce, nestle the salmon fillets (skin removed) into it and transfer the pan to an oven pre-heated to 425⁰F, gas mark 7, 220⁰C (200⁰C fan-assisted) to cook for 12 minutes before serving straight to the table.