Recipe: Salmon with Spinach and Tomatoes

This is my second salmon recipe on the blog, and the truth is – I’m a BIG fan of salmon! It’s so quick to prepare, takes little to no time to cook, and it has so many health benefits! Usually, I would follow my usual salmon cooking process, where this delicious fish would be cooked in the oven. But this time, I wanted to try something different, and thus, I checked what’s left in my fridge and came up with this simple and easy recipe for a change. As this recipe is pretty simple, I’ve also found very similar or the same options on the Internet, so feel free to experiment and add any other ingredients, if you wish!


  • 500 – 750 grams salmon fillet
  • 100 – 150 grams spinach (small leaves)
  • 200 – 300 grams tomatoes (I prefer cherry tomatoes)
  • 200 ml creme fraiche (you may choose low-fat)
  • 200 ml glasses broth (I dissolved 1 chicken broth cube in hot water)
  • 2 tablespoons lemon juice
  • 2 tablespoons dill (fresh or dry)
  • 2 teaspoons corn starch (or flour)
  • 1-2 pieces of garlic according to taste
  • Salt and pepper

Cooking: Cut the salmon into pieces and sprinkle all the pieces with salt, pepper, and a tablespoon of lemon juice. Prep your pan, heat the oil and bake the salmon pieces for a few minutes on both sides until they are nicely golden. Set the salmon pieces aside and preheat a clean pan to medium temperature. Melt some butter and fry the finely chopped garlic for about 30 seconds. Meanwhile, in a small jar, mix the cornstarch (or flour) with 2 tablespoons of water. Then, pour the starch, cream fraiche, and your broth into the pan. Stir well and bring everything to a boil. Reduce the heat and add washed and drained spinach, chopped tomatoes, dill, a tablespoon of lemon juice, add a pinch of pepper. Mix everything up and stir for about 1-2 minutes. Put the salmon pieces and cook for about 3-4 minutes more until all the tastes come together. That’s it! I encourage you to try it for quick lunch or dinner! Have a great start of the week, all!

Salmon in a creme fraiche souce with spinach and tomatoes

With love, Loreta

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