High-protein wild salmon with spinach and sweet potato

High-protein wild salmon with spinach and sweet potato: a balanced recipe with plenty of protein, omega-3 fatty acids, baby spinach, garlic and fresh lemon.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 25 min
• Total time: 35 min
• Calories: 520 kcal per serving
• Protein: 38 g
• Fat: 26 g
• Carbs: 30 g

Ingredients

• 1 wild salmon fillet
• 150 g baby spinach
• 1 garlic clove
• 1 sweet potato
• Lemon juice
• 1 tbsp olive oil
• Pepper
• Salt

Method

You’ll need: frying pan · saucepan · chopping board · knife · sieve

1. Peel the sweet potato, cut it into pieces and cook in salted water until soft. Then drain and leave to steam dry briefly.
2. Pat the wild salmon fillet dry and season with salt, pepper and lemon juice. Finely chop the garlic and get the baby spinach ready.
3. Heat the olive oil in a frying pan and fry the wild salmon over a medium heat on both sides until lightly golden outside and juicy inside. Then leave to rest briefly. In pregnancy, cook the salmon right through.
4. Briefly soften the garlic in the pan juices and add the baby spinach. Cook only until it wilts, then season to taste with salt, pepper and lemon juice.
5. Roughly crush the sweet potato or put it on the plate in pieces. Arrange the wild salmon and spinach on top.
6. Serve hot, finishing with a little extra lemon juice if you like.

Good to know

When things should be uncomplicated but still taste really good, this dish is just right. Warm, hearty and pleasantly fresh on the plate.

Swaps

Wild salmon → trout (also provides protein and omega-3 fatty acids); Baby spinach → chard (also contains folate and potassium); Sweet potato → squash (brings fibre and beta-carotene); Olive oil → ghee (heat-stable and full of flavour; contains milk)

Allergens

Contains fish. Usually well suited to children if the salmon is cooked thoroughly and checked for bones; in pregnancy, cook the salmon right through.

Dairy-free recipes