Categories: February

Ingredients

• 500g large potatoes, peeled and finely sliced
• 300g young leaf spinach, washed
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 4 x 175g salmon fillets
• 2 shallots, peeled and finely diced
• 20g butter
• 10g fresh dill, chopped
• 150ml double cream
• green salad, to serve

Directions

1. Preheat the oven to 190˚C/fan 170˚C/gas 5.

2. Simmer the sliced potatoes for 4 minutes, then drain well. Cook the spinach, squeeze out the water and mix in half of the olive oil and 1/2 the lemon juice. Season.

3. In an ovenproof dish, layer individual portions of potato, spinach, salmon, spinach and potato, in that order. Drizzle with the remaining olive oil and bake for 15 minutes.

4. To make the sauce, sweat the shallots in the butter over a medium heat for 2 minutes. Add half the dill and the cream, then simmer for 2-3 minutes. Stir in the remaining lemon juice and the rest of the dill. Season to taste.

5. Serve the salmon with the dill sauce and a green salad.

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