As a busy mum I’m forever trying to feed my little family healthy meals that are quick and easy to cook. Salmon is a brilliant fish. Firstly, it’s low in saturated fat but it’s high in protein. It’s packed with vitamin B12 which helps to keep a persons body strong. Plus it’s bursting with potassium and iron and other nutrients like vitamin D.
Therefore I know when I make a dish like this one it’s providing us with vital nutrients we need to survive. We try to eat fish at least twice a week and I always try to make the meal as interesting as I can. Although, feeding my family is not a simple task. My husband Howard isn’t the biggest fan of fish but my son Ted loves it. Ted is a slightly fusser eater than Howard but we all enjoy this dinner. Thank goodness.
Do you have fussy eaters and if so how do you approach the situation? Let me know in the comments below and please don’t forget to like and follow me.
Equipment
- Sharp knife
- Chopping board
- Vegetable peeler
- Saucepan
- Zester
- Juicer
- Teaspoon
- Stirring spoon
Ingredients
- Salmon x 500g
- Spring Onions x 1 bunch 6 – 10
- Carrot x 1 large
- Cashew Nut Cream Cheese x 1 portion or cream cheese x 200g
- Lemon x juice and zest
- Spinach x 2 large handfuls
- Dried mixed herbs x 1 – 2 tsp
- Salt and pepper to taste
Method
- Make the cashew nut cream cheese.
- Preheat the oven to 180°C or gas mark 4.
- Put the salmon onto the baking tray and cook for around 12 – 15 minutes.
- Once cooked remove from the oven and leave to cool.
- Cut the tops and tails from the spring onions.
- Slice the spring onions into small pieces and set aside.
- Peel the carrot and grate the carrots.
- Put the saucepan on a high heat and add oil to the base of pan.
- When the pan is hot fry the spring onions until they start to soften.
- Add in the carrots and fry until they start to soften.
- It should only take about 5 minutes for the carrots to soften.
- Next add in the cashew nut cream cheese or cream cheese and stir all of the ingredients together.
- Zest the lemon and juice it and add this to the saucepan.
- At this point you may find the sauce to thick, if using cashew nut cream cheese, so add in a little extra milk of your choice.
- Sprinkle over the dried mixed herbs and add the salt and pepper to taste.
- Remove the saucepan from the heat.
- Cook the pasta as per the packet instructions.
- Remove the skin from the salmon and add it to the sauce.
- When the pasta has cooked add this to the sauce as well.
- Finally add in the spinach and stir all the ingredients together until the spinach wilts.
- Then serve and enjoy.
Creamy Lemon Salmon was a delicious dinner that we all enjoyed. The sauce could be made in advance of a meal and frozen. You can also make double of this dinner and freeze the leftovers as well. It could be made with tinned tuna as well. It’s definitely a meal that is easy to prepare and simple to cook. However you decide to eat this dish, as always, please enjoy. Thank you. xxx
Googies Kitchen Life 