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

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serves:

6

Prep:

15 min

Cooking:

10 min

Nutrition per portion

RDA
Calories Array kCal 0%
Fat Arrayg 0%
  -  Saturates Arrayg 0%

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

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

Method

  • Heat the oven to 220 C, 200 C fan, 425 F, gas 7.

  • 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.

  • 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.

  • 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.

  • Remove from the heat and add some butter and seasoning.

  • 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.

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