1 tbsp olive oil
250ml chicken or fish stock
100g lactose free double cream
140g chopped spinach
4 skinless salmon fillets
small bunch chives, snipped
mash, to serve
Serves - 4
Heat a large, deep frying pan with a lid. Pour in the stock.
Simmer for a few mins until reduced slightly then add the lactose free cream and season. Cook for 1 min more.
Nestle in the salmon fillets, then turn down to a simmer and cover.
Cook for 12-15 mins, depending on the thickness of the salmon, until cooked through.
Just add the end add the chopped spinach. Allow to sit for one minute off the heat.
Sprinkle on the chives and serve with mashed potato, if you like.
Recipe adapted from: Good Food