This dish is fab, a little bit of a treat in a way as prawns and crabclaws can be quite expensive. Also is is not one of my lowest fat creations. However it ticks all the boxes and is ultra satisfying. The salmon is great for a little natural omega 3 and the spinach gives a little boost to our iron intakes. I hope you love it . x
2 x 120g salmon fillets
8 prawns / crabclaws
2 cloves garlic
2 dessertspoons weight watcher reduced fat thick cream
100mls slim line milk
50mls white wine
½ fish stock cube
2 tsp dried/fresh dill
¼ tsp freshly grated nutmeg
2 medium (120g) sized potatoes
Preheat oven to 200oC. Wrap the potatoes in tin foil and bake for 45mins. Season the salmon. Dice the garlic.
After 30 minutes, spritz another oven tray with 3 shots of spray oil. Place the salmon on the tray (skin side down) and bake in oven for 12 -15mins.
Using a non stick pan – heat and place in the garlic and spinach. Add 4 tbsp of water. Put on a lid and allow spinach to steam for about 2/3 minutes until the spinach has wilted. Remove and set aside.
Using the same non stick pan, add in the prawns/crabclaws, cream, milk, stock, dill and wine. Season with a little salt, pepper and nutmeg. Be careful not to add too much salt as the stock will already have added some flavour.
Allow the sauce to bubble and thicken slightly, then return spinach to the pan and stir for 3/4 minutes.
To serve – place the creamy spinach on the bottom of the plate and sit the fillet of salmon on top. Serve the baked potato on the side. Enjoy