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Crispy Salmon with Leek and Courgettes
Ingredients
2tbsp olive oil
4 x 125g (4oz) salmon fillets
1 medium leek, finely sliced
2 garlic cloves, crushed
2 medium courgettes, finely sliced
100g bag baby spinach leaves
2tbsp each capers and freshly chopped flat-leafed parsley
4tbsp crème fraîche
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Method
1. Heat 1tbsp olive oil in a frying pan. Fry salmon for 4min each side until skin is crisp.
2. Meanwhile, heat the remaining oil in a separate pan and add the leek, garlic and courgettes. Cook for 3–4min until soft and golden. Add the spinach, capers, parsley and crème fraîche. Season and cook for 2–3min until the spinach is wilted. Serve with the salmon and some mashed potato.
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