Roast salmon fillets with a crème fraîche and caper sauce
Serves 2 | prep 10 minutes | total time
- 600g new potatoes, larger ones halved
- 1 tbsp olive oil
- Zest of 1/2 lemon
- 2 tbsp chopped fresh dill
- 200g young leaf spinach, washed
- 1 x 240g pack responsibly sourced Scottish salmon fillets by Sainsbury’s
For the sauce
- 100ml crème fraîche
- 2 tsp capers, finely chopped
- 1 tbsp chopped fresh parsley, washed
- 2-3 tsp freshly squeezed lemon juice
- Preheat the oven to 190°C, fan 170°C, gas 5. Put the potatoes in a large pan of cold water. Cover, bring to the boil and cook for 10 minutes until just tender. Drain and tip into a roasting tin. Drizzle with the oil, add the lemon zest and dill, and season to taste. Roast for 15 minutes.
- Meanwhile, put the spinach in a large frying pan, add a splash of water and cook for 2 minutes until wilted. Tip into a colander and squeeze out any excess liquid. Scatter over the potatoes in the roasting tin and toss to combine.
- Put the salmon fillets on top of the potatoes and season to taste. Return the tin to the oven and roast for 15-20 minutes until the salmon is opaque and flakes easily.
- To make the sauce, whisk together all the ingredients and season to taste.
- To serve, divide the potato and spinach mixture between shallow bowls, top with the salmon and spoon over the sauce. Serve some steamed Tenderstem broccoli and green beans on the side.