Wild Salmon Fillet with Creamed Spinach, Roast Potatoes and Baby Chantenay Carrots
No real recipe here.
I just cut the spuds into smallish chunks (so they would roast quicker), parboiled them for 5 minutes, sprayed them with some olive oil and roasted them with some garlic and "Good with Everything" salt mix.
The spinach was cooked with some garlic, pepper and nutmeg, then chopped and cooked in a few tablespoons of single cream.
The carrots are simply steamed; the salmon fillet was sprinkled with some of the Montreal Steak Seasoning I brought back from the US and seared on either side in a non stick skillet.
Nutrition Data
Calories (kcal) 450.2
Carbohydrate (g) 40.4
Protein (g) 36.6
Fat (g) 16.8
Fibre (g) 6.9
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