Salmon, spinach and creme fraiche bake

Made this tonight and served with ratatoulle, delicious!

Ingredients

• 2 x 240g packs salmon fillets
• 450g Sainsbury's Taste the Difference Gem baby new potatoes, sliced
• 1 tbsp vegetable oil
• 8 spring onions, trimmed and sliced
• 1 x 300ml carton crème fraîche
• Juice of 1/2 lemon
• 1 x 100g bag young spinach leaves
• 100ml milk
• Pinch of grated nutmeg
• 25g unsalted butter, melted
• Freshly ground black pepper
• Steamed green beans, to serve

Instructions

1. Poach the salmon in a pan of simmering water for 7-8 minutes or until just cooked through. Remove with a slotted spoon then roughly flake the flesh, discarding any skin and bones.
2. Meanwhile, boil the sliced potatoes in a pan of lightly salted water for 8-10 minutes or until just tender. Drain well and set aside. Preheat the oven to 200°C, fan 180°C, gas 6.
3. Heat the oil in a deep frying pan and add the spring onions, fry over a medium heat for 2-3 minutes then stir in the crème fraîche and lemon juice. Simmer gently, stirring until the crème fraîche has melted. For more recipe click here

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