Ingredients:

  • 4 salmon fillets, skin on or off (6 oz/170g each)
  • Olive oil, for greasing
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 2 cups (60g) fresh spinach, roughly chopped
  • 1 cup (240ml) heavy cream (double cream)
  • 1/2 cup (50g) grated Parmesan cheese, plus more for garnish (optional)
  • 2 tablespoons lemon juice
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. Preheat oven to 375°F (190°C/Gas Mark 5). Grease the baking dish.
  2. Heat olive oil in a skillet over medium heat. Sauté minced garlic until fragrant (about 1 minute), being careful not to burn it.
  3. Add fresh spinach to the skillet and cook until wilted (about 3 minutes).
  4. Stir in heavy cream, grated Parmesan cheese, and lemon juice. Simmer until the sauce thickens slightly (3-5 minutes). Season with salt and pepper.
  5. Season salmon fillets with salt and pepper.
  6. Place salmon fillets in the prepared baking dish. Pour the creamy spinach sauce evenly over the salmon.
  7. Bake for 20-25 minutes, or until the salmon is cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
  8. Garnish with extra Parmesan cheese (optional) and serve immediately.