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Salmon in creamy spinach sauce

Less than 30 minutes EASY
Preparation of this salmon dish is easy and leaves a minimum of dish washing afterwards. But most importantly it tastes amazing and can be served alone or with a side of your choice.
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    • 4 salmon fillets
    • 2 shallots, finely chopped
    • 2 cloves garlic, finely chopped
    • 1 tbsp butter
    • 200 g baby spinach leaves
    • 1 tsp salt
    • 1 tsp pepper
    • 1 dl vegetable stock or fish stock
    • 3 dl double cream, or single cream for a lower fat content
    • 1 tin butter beans, drained and rinsed
    • 100 g sun-dried tomatoes
    • 1 lemon (organic)
    • 2 tbsp dill, finely chopped
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1. Finely chop the shallots and garlic. Melt the butter in a large frying pan, preferably an iron pan. Fry the shallots for 2-3 minutes before adding the spinach. Stir until the spinach wilts, then season with salt and pepper.

2. Add the vegetable or fish stock, cream and drained butter beans. Bring to the boil then lower the temperature so the sauce simmers.

3. Slice the sun-dried tomatoes into sticks and slice the lemon. Add evenly to the frying pan along with the salmon fillets.

4. Leave the pan simmering for 10-15 minutes or until the salmon is cooked. Top with finely chopped herbs before serving.