Description
A delicious creamy baked salmon dish featuring tender salmon fillets nestled in a flavorful spinach mixture with nutmeg and topped with roasted pine nuts.
Ingredients
- 1 tbsp olive oil
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 tsp salt
- Freshly ground black pepper, to taste
- 9 oz fresh spinach
- 1/3 cup double cream (heavy cream)
- 1/4 tsp ground nutmeg
- 2 salmon fillets
- 4 tbsp pine nuts, roasted
- 1 tbsp olive oil (for drizzling)
Instructions
- Preheat your oven to 350°F (180°C).
- Heat 1 tablespoon of olive oil in a large frying pan over medium heat. Add the finely diced onion and minced garlic. Sauté for a few minutes until the onions become softened and translucent. Season with 1 teaspoon of salt and a generous amount of black pepper.
- Add the fresh spinach to the pan. Cook gently for about 5 minutes, stirring occasionally, until most of the liquid from the spinach has been released and evaporated.
- Reduce the heat to low. Stir in the double cream (heavy cream) and ground nutmeg. Taste and adjust seasoning with more salt and pepper if needed. The spinach mixture should be creamy and flavorful.
- Transfer the creamy spinach mixture to a small baking dish, spreading it evenly across the bottom.
- Nestle the two salmon fillets into the spinach bed. Drizzle each salmon fillet with 1/2 tablespoon of olive oil and season with a little extra salt and pepper.
- Sprinkle the roasted pine nuts generously over the salmon fillets. (To roast pine nuts, simply heat a small dry pan over medium heat and toast them for a few minutes, stirring frequently, until lightly golden. Watch them closely as they can burn quickly.)
- Bake for 18-20 minutes, or until the salmon is cooked through and flakes easily with a fork. The flesh should no longer be pink in the thickest part.
- Serve hot, directly from the baking dish.
Notes
- Pine nuts can burn quickly, so toast them carefully.
- Adjust seasoning to taste before baking.
- This recipe serves 2 people.