Salmon and Spinach Potato Bake

Salmon and spinach potato bake is a simple spinach and potato gratin recipe which is a great meal for family or entertaining friends. Any leftovers easily freeze for future dinners too.

Course Dinner

Cuisine International

Prep Time 30

Cook Time 1

Total Time 1 30

Servings

Calories 262kcal

Author Neil

Equipment

Ingredients

500 g waxy potatoes peeled and sliced thinly
1 tablespoon 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

Metric - US Customary

Instructions

Pre-heat oven to 180c Fan.
Cook the potato slices in boiling salted water for about 5 minutes, then drain them in a colander or sieve 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.

Notes

Serving suggestion – service with my French Style Green Beans, recipe in the chicken sweetcorn and mushroom bake post.

Nutrition