PAN-FRIED MARINATED SALMON WITH WILTED BABY SPINACH

Salmon is not only incredibly good for your body, skin and hair, but it’s also really quick to prepare. This simple marinade really lifts the salmon fillets too, taking them from delicious to out of this world.

FOR THE MARINADE

Thumb-sized piece of ginger, peeled

1 garlic clove, peeled

20ml tamari sauce

Juice of 1 lime

2 salmon fillets

20g Lucy Bee coconut oil

80g baby spinach leaves

SERVES 2

Blitz together the ginger, garlic, tamari and lime juice in a food processor. Place the salmon fillets in a bowl, cover with the mixture and leave to marinate for 30 minutes.

Melt the coconut oil in a heavy-based frying pan, then add the salmon skin side down, along with the marinade, and fry for about 8 minutes, turning halfway through.

Remove to serving plates and keep warm. Add the spinach to the pan and cook until wilted, 3–4 minutes. Add the spinach to the plates alongside the salmon and serve with either rice or quinoa and cherry tomatoes.

VARIATION

For an alternative marinade, use 1 tsp sumac, 1 tsp toasted fennel seeds and the zest and juice of 1 lime.