Salmon and spinach potato bake is a simple spinach and potato gratin recipe which is a great meal for family or entertaining friends. This is a delicious healthy recipe to make and any leftovers easily freeze for future dinners too.
Folks, I don’t know about you but when its cold and dreary outside like it is here in Scotland at the moment, I find myself gravitating towards homely comforting dishes like this easy salmon and spinach potato bake.
Unlike many other fish bake recipes available on the internet I’m not using any cream here so you can be sure too that this is good for you and not full of unnecessary fats.
Did you ever wonder where the advice to eat more oily fish such as salmon came from?
Well, I read that the interest in the health benefits of oily fish started when researchers observed that Eskimos, who mainly eat oily fish, had fewer than average heart attacks and strokes.
Further studies found that eating oily fish helped to lower blood pressure and reduce fatty build-up’s in our arteries. Those combined actions are said to help prevent against cardiovascular disease, prostate cancer, age-related vision loss and dementia.
That evidence was strong enough for a UK government recommendation that we eat at least two portions of fish a week, one of which should be oily.
So, if you eat a portion of this salmon and spinach potato bake plus a portion of my other Easy Fish Pie recipe you’re on your way to satisfying that recommendation! 🙂
Back to the recipe…..
Normally a potato gratin topping involves layering thinly sliced potatoes on top of the filling which would then absorb the cream and be baked until the cream reduces and blankets the potatoes in a rich, creamy sauce.
So, the potato gratin topping I’ve added here is different from that in order to make this dish healthier. I’ve lightly sprayed the sliced potatoes with low fat cooking spray prior to cooking to give this salmon and spinach potato bake a lovely crispy browned topping.
Forgive me if you’re tut-tutting away because I’ve changed that original meaning. I do love potato gratin dishes with cream but they are the sort of dishes Lady Lynne and I would choose to have if we were eating out as a treat. All part of the 80/20 Rule for Eating!
- 500 g waxy potatoes peeled and sliced thinly
- 1 tbsp olive oil
- 1 large onion peeled and chopped
- 60 g spinach chopped
- 25 g corn flour
- 200 ml skimmed milk
- Freshly grated salt and pepper
- Low calorie cooking oil spray
- 4 skinless salmon fillets about 400g worth, cut into bite size chunks
- Pre-heat oven to 180c Fan.
- Cook the potato slices in boiling salted water for about 5 minutes, then drain them in a colander and place to the side to cool. While the potatoes are cooking, follow the rest of the instructions below.
- Heat the olive oil in a frying pan and gently sauté the onion for about 5 minutes until soft. Stir in the baby spinach and once it has wilted stir in the flour and skimmed milk. Continue stirring until it thickens for about 2 minutes then season to taste.
- Spray the bottom of an ovenproof dish with the cooking spray, spread the salmon chunks around and empty the contents of the pan over the salmon distributing evenly.
- Top the salmon mixture with the potato slices and spray the top of the potatoes evenly using the cooking spray.
- Bake in the centre of the oven for about 45 minutes until the potatoes are brown and crispy.
Serving suggestion – service with my French Style Green Beans, recipe in the chicken sweetcorn and mushroom bake post.
After the heavy snowfalls we’ve had here lately I think we’re all looking forward to a bit of a brighter drier future. So I thought we could recreate some Mediterranean colours and flavours next Tuesday, in the hope that might bring a more settled weather spell with a new super simple budget Mediterranean Chickpea Salad recipe.
Then on Thursday, which can you believe is the start of February, well I don’t know about you but I think we can afford to indulge a little after our “healthier January” with a new loaf bake I’ve created. In actual fact it’s not that bad it’s only minimal calories per slice!
So folks, thanks as always for keeping up and checking out and commenting on my recipes. Have a great weekend and I’ll catch you next week!
In order not to miss future updates and new recipes, make sure you’re subscribed to neilshealthymeals by adding your email* to the subscription list at the very top of this post or subscribe here. And you can follow me too via your favourite social media channels below.
*I do not use your email for anything else other than adding you to my blog subscription list which you can opt out of at any time.