TODAY’S RECIPE: Creamy garlic, lemon and spinach salmon
TASTY supper in just 20 minutes. Serves 2.
Ingredients
2 sweet potatoes 1 tbsp olive oil 2 salmon fillets, skin removed 2 garlic cloves, thinly sliced 170g baby spinach 1 lemon, zested and ½ juiced, ½ sliced 75g mascarpone 5 tbsp milk
Method
1. Heat the oven to 200c/fan 180c/gas 6. Pierce the sweet potatoes and microwave on high for 5 minutes, until soft. Keep warm.
2. Heat half the oil in a frying pan, then lightly brown the salmon on both sides. Transfer to a plate, wipe out the pan, then heat the rest of the oil. Cook the garlic for 30 seconds, without letting it brown, then add the spinach, lemon zest and juice and some seasoning. Stir in the mascarpone and 2 tbsp of the milk. Cook until the spinach has wilted.
3. Tip the mix into an ovenproof dish. Top with the lemon slices and salmon fillets. Bake for 5 to 8 minutes, until the fish is cooked through.
4. Scoop the sweet potato flesh from the skins. Mash with the remaining milk and seasoning. Serve with the salmon and creamy spinach.