The rich, buttery flavours in this meal for two make it feel particularly decadent, yet the recipe itself is simple and quick. The timings here will result in a salmon which is still slightly pink in the centre and full of flavour. If you prefer a more well-done fish, add 5 mins to the oven time.
- 2 salmon fillets
- 300g baby new potatoes
- 250g bag spinach leaves
- 2 slices lemon
- 2 cloves garlic, thinly sliced
- 1 handful black olives
- 1 tsp dried tarragon
- 1 tsp dried parsley
- 50g butter
- 1 tbsp olive oil
- salt and freshly ground black pepper to taste
Preheat oven to 200 degrees.
Place each of the salmon fillets on a piece of tinfoil and top with a knob of butter, garlic, tarragon, olives, lemon slice, and salt and pepper to taste. Drizzle with a little olive oil and seal the tinfoil at the top to create a pouch. Place on the top shelf of the oven for 12 mins.
Heat a pan of lightly salted water to boil and cook the potatoes for approx 10 mins until tender. Drain and toss with a knob of butter, the parsley, and salt and pepper to taste.
In a separate pan, melt a little butter and olive oil and cook the spinach over a low heat until wilted. Season well.
Place the spinach on the plate and serve with the salmon fillet on top, with the melted butter and juices from the pouch drizzled on top. Serve with potatoes on the side.