One Pan Baked Salmon with Spring Greens
Serves 2
Ingredients
450g peas
250g baby spinach
1 tbsp extra virgin olive oil, plus extra for drizzling
2 shallots, finely sliced
1 garlic clove, minced
1 leek (white and light green parts), thinly sliced
Zest of 1 lemon
Juice of 1/2 lemon
Small handful of fresh dill
Salt and pepper, to taste
2 salmon fillets
100g goat cheese or feta, crumbled
Method
Preheat the oven to 190°C. In a large, ovenproof pan, heat the olive oil over medium heat. Add the shallots and leek, sautéing for 4-5 minutes until softened and lightly caramelised.
Stir in the peas, spinach, lemon zest and lemon juice. Season with a pinch of salt and pepper, and cook for 1-2 minutes until the spinach has wilted and everything is heated through.
Season the salmon fillets with salt and pepper, then place them on top of the greens. Drizzle with a little more olive oil and a squeeze of lemon juice.
Crumble the goat cheese or feta over the salmon and sprinkle with fresh dill. Cover the pan and transfer to the oven. Bake for 10 minutes, then uncover and bake for an additional 2-5 minutes, or until the salmon is cooked to your liking and flakes easily with a fork.
Remove from the oven and serve immediately, spooning the spring greens onto each plate and placing the salmon fillet on top. Garnish with an extra squeeze of lemon juice, dill and goat cheese or feta, if desired.
