Creamy Salmon & Spinach Bake




10 Mns


55 Mins


100ml of Maxigenes Skim Milk Powder, premade

2 x 250g pack salmon fillets

450g baby gem potatoes, sliced

1 Tbsp vegetable oil

8 spring onions, sliced

300ml crème fraiche

Juice of ½ lemon

100g baby spinach

Pinch of grated nutmeg,

25g unsalted butter, melted

Salt and pepper to season.


  1. Preheat oven to 200 degrees Celsius. Poach the salmon in a pan of simmering water for 7-8 minutes. Remove from water and then roughly flake the flesh, discarding skin and bones.
  2. Boil the sliced potatoes in a pan of lightly salted water for 8-10 minutes. Drain and set aside.
  3. Heat oil in a pan and add the spring onions, fry for 2-3 minutes then stir in creme fraiche and lemon juice.
  4. Simmer until the crème fraiche has melted. Stir in milk for 1 minute and then stir in spinach and nutmeg, continue to cook for 1-2 minutes. Remove from and fold in the salmon. Season to taste.
  5. Spoon mixture into a large ovenproof dish. Top with the potatoes and brush over with butter. Sprinkle with pepper and bake for 2-30 minutes. Serve with greens.