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Salmon with Prawns, Leeks and Spinach in a White Wine Butter Sauce

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This light dish is easy to prepare and takes hardly any time in the oven, plus the fish stays tender and moist because it’s steamed

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  • Serves 6

  • Prep time 15 mins

  • Cooking time 10 mins

Ingredients

  • 2 leeks
  • 150g (5oz) butter
  • 6 salmon fillets, roughly 150g (5oz) each
  • 30 raw king prawns
  • 6tbsp white wine
  • 300g (10oz) spinach
  • chopped dill, to scatter 
you will need
  • 6 large squares of foil

Preparation

For a dinner party dish that’s extra light but still full of lovely flavours, why not try this delicious salmon recipe this week?

Served in a white wine and butter sauce with prawns, leeks and spinach, there’s a whole host of lovely fishy flavours in this dish that is super good for you thanks to all of the omega-3 fatty acids in the salmon and prawns, plus the vitamins you get from the veg.

HOW TO MAKE SALMON WITH PRAWNS, LEEKS AND SPINACH IN A WHITE WINE BUTTER SAUCE

  1. Heat the oven to 220 C, 200 C fan, 425 F, gas 7.
  2. Thinly slice the leeks and divide between the squares of foil. Top with a knob of butter, then lay a salmon fillet over the top.
  3. Scatter each parcel with 5 prawns, season and top with another knob of butter and 1tbsp white wine. Wrap the edges of the foil up tightly to form a parcel, leaving a generous pocket of air so the fish can steam.
  4. Cook the fish in the oven for 10 minutes. Meanwhile, heat a frying pan and add the spinach, tossing frequently until it has just wilted.
  5. Remove from the heat and add some butter and seasoning.
  6. When the fish is cooked, serve on a plate with the spinach, leeks and prawns, and drizzle over the juices from the parcels with a scattering of dill.