Creamy, tender, and fresh green: this salmon with spinach sauce and potatoes smells like comfort food and looks like a weekday treat. The salmon stays juicy, the spinach adds color, and the sauce gives the dish a rich, satisfying depth without being heavy. A plate that invites you to eat at a leisurely pace, with flavors that come together naturally.
You make this dish without regular cream, using oat-based plant-based cream. That keeps it cow’s milk-free and often suitable for those who want to avoid lactose, depending on the brand you choose. The ingredients are simple, the steps are straightforward, and there’s minimal cleanup: exactly what you want on a busy day.
Preparation
Step 1: Boil the potatoes
Peel the potatoes and cut them into equal-sized pieces. Boil them in lightly salted water until tender, about 15 to 20 minutes. Drain and keep warm with the lid on the pot.
Step 2: Cooking the salmon
Heat the oil in a skillet over medium heat. Place the salmon fillets skin-side down and cook for 3 to 4 minutes per side until just cooked through. Be careful not to let the pan get too hot, or the fish will dry out.
Step 3: Add the spinach
Add the spinach to the pan with the salmon as soon as the fish is almost done. Stir gently until the leaves wilt and release their moisture. This only takes a few minutes.
Step 4: Making the sauce
Pour the oat cuisine into the spinach and stir until everything forms a creamy sauce. Let it simmer gently for 3 minutes until the sauce thickens slightly. Season to taste with salt and pepper.
Step 5: Serving
Divide the potatoes among the plates and place the salmon on top. Spoon the spinach sauce over it and serve immediately. Delicious with a squeeze of lemon if you like a fresh taste.
Nutritional values per person
- 🥦 Vegetables: 110 g
- 🍞 Carbohydrates: 45 g
- 🍗 Protein: 24 g
- 🥑 Grease: 15 g
- 🌾 Fiber: 4 g
- 🧂 Salt: 1.2 g
- 🔥 Energy: 640 kcal
Tips & label
Add some green peas to the spinach sauce for extra color and a touch of sweetness.
Serve with a fresh salad or some lemon wedges for a light contrast.
Use oat-based plant-based cream that contains no dairy ingredients; check the label carefully.
Store leftovers in the refrigerator for up to one day, and gently reheat them in a pan with a splash of water or cream.
Pat the salmon dry before cooking so that it sears nicely and doesn't stick to the pan.
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