Salmon trout with tomatoes and creamed spinach

Total time: 30m
Preparation Time: 30m

For 4 people

Nutritional Information

Contains 410 Kcal, 28g Protein, 7g Carbohydrates, 29g Fat


  • Tomatoes and creamed spinach
  • 1 tbsp olive oil
  • 1 onions, finely chopped
  • 1 garlic clove, finely chopped
  • 400 g leaf spinach
  • 1 organic lemon, a little grated zest and 2 tsp of juice
  • 300 g cherry tomatoes, quartered
  • 200 g single cream for sauces
  • 0.75 tsp salt
  • a little pepper
  • Fish
  • 1 tbsp olive oil
  • 4 salmon trout fillets (each approx. 120 g), filleted
  • a little pepper
  • 0.5 tsp salt

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  • Tomatoes and creamed spinach

    Heat the oil in a wide pan. Sauté the onion and garlic. Add the spinach, allow to wilt while stirring occasionally. Add the tomatoes, mix, pour in the single cream, simmer for approx. 5 mins. Stir in the lemon zest and juice, season.
  • Fish

    Season the fish fillets. Heat the oil in a non-stick frying pan. Reduce the heat, fry the fish fillets for approx. 2½ mins. on each side. Serve with the tomatoes and creamed spinach.
  • Serve with:

    Rice, pasta

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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