Adorning fish with a Florentine spinach cream sauce was one of the first written Florentine recipes. So, using a Florentine cream sauce for baked salmon is a classic French approach. Like many ...

This creamy Tuscan salmon pairs pan-seared salmon filets with flavorful sun dried tomatoes and spinach all in a creamy ...

Pour in the cream ... Add the spinach to the pan and allow to wilt – this should only take 1–2 minutes – and stir through to incorporate into the sauce. Return the salmon to the pan and ...

This version is stuffed with spinach, watercress and cream cheese, and served with a dill sauce. Equipment: For this recipe you will need a pastry lattice cutter. Check the salmon for bones and ...

Pulse in the cream until incorporated. Add the salmon to the potatoes. Stir in the spinach and onion and season ... the dill sprigs and serve with the sauce.

The salmon fillets are pan-fried in a mix of butter, dried herbs, vermouth and olive oil, with double cream completing the sauce ... out other healthy veg like spinach and chard.

Layer half the potatoes in a 22cm x 12cm baking dish. Top with half the spinach and salmon. Season. Repeat the layers. Pour the cream evenly and slowly over the mixture. Bake for about 45 minutes ...