Salmon with Creamed Spinach Sauce on Wilted Kale

PREP: 20 Minutes
COOK: 25 Minutes
Skill Level: Easy

Nutrition Info (Per Serving)

474 kcal Energy
9.5g Carbohydrate
43g Protein
9g (of which Sugar)
27g Fat
10g Fibre
6g (of which Saturated Fat)
1g Salt


  • 2 salmon fillets
  • 200g vine on cherry tomatoes
  • 100g kale
  • 50g quark
  • 50g low fat soft cheese
  • 1/2 tsp ground nutmeg
  • 450g spinach


  1. Preheat the oven to 200°C, gas mark 6
  2. Place the salmon and tomatoes on the vine in a small roasting tin and roast for 15 minutes.
  3. Meanwhile, cook the kale in boiling water for 3-4 minutes, drain. Place the quark, soft cheese, kale and nutmeg in a food processor and puree. Put the spinach in a colander and pour over boiling water until just wilted and add half to the food processor and pulse again.
  4. Place remaining spinach on 2 plates. Add the salmon and spoon over the spinach sauce, top with the tomatoes and serve with new potatoes.

Cooking Tips

Try with roasted chicken breast instead of salmon.

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