roast salmon fillets with a crème fraîche and caper sauce

It's the start of a new year - a time when thoughts turn towards eating more healthily, yet eating well. What's needed is a go-to ingredient that will take any dish from drab to fab. That's where Sainsbury's be good to yourself creme fraiche comes into its own. With less than 3 per cent fat and a tangy flavour that works in both sweet and savoury dishes, it's the ideal ingredient for healthier cooking. Thanks to its slightly lemony sourness, which cuts through richness and sweetness, it goes with everything from oil-rich salmon to fruity desserts. And, unlike cream, it almost never curdles when cooked, so you can add a dollop to hot sauces, casseroles and soups.

serves 2; prep: 10 mins; cook: 35 mins

1 tbsp olive oil
600g new potatoes, larger ones halved
Zest of ½ lemon
2 tbsp chopped fresh dill
200g young leaf spinach, washed
240g pack responsibly sourced Scottish salmon fillets by Sainsbury's

for the sauce
100ml Sainsbury's be good to yourself crème fraîche
2 tsp capers, finely chopped
1 tbsp chopped fresh parsley, washed
2-3 tsp freshly squeezed lemon juice

Preheat the oven to 190C/ fan 170C/gas 5. Put the potatoes in a large pan of cold water. Cover, bring to the boil and cook for 10 mins until just tender. Drain and tip into a roasting tin. Drizzle with the oil, add the lemon zest and dill, and season with black pepper. Roast for 15 mins.

Meanwhile, put the spinach in a large frying pan, add a splash of water and cook for 2 mins 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 with pepper. Return the tin to the oven and roast for 15-20 mins until the salmon is opaque and flakes easily.

To make the sauce, whisk together all the ingredients and season with black pepper.

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.

per serving: 1622kJ/387kcal (19%),17.7g fat (25%), 5.6g saturates (28%), 3g sugars (3%), 0.4g salt (7%). 24.8g carbohydrate, 3.5g fibre, 30.3g protein. (% of the Reference intakes)


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