This delicious light lunch is packed with Omega-3's from the smoked salmon along with antioxidants from the spinach.
1 tbsp Salted Butter
60 g Baby Spinach
112 g Plain Coconut Yoghurt
1 Spring Onion, finely chopped
Grated Zest of 1/4 Lemon
1 tsp Dried Dill
¼ tsp Sea Salt
⅛ tsp Ground Black Pepper
115 g Soked Salmon, torn into pieces
Chopped Fresh Parsley (optional)
1
In a medium skillet,melt the butter over a medium heat. Add the spinach and sauté for about 3 minutes, stirring with a spatula,
until the spinach is wilted. Press the spinach with the spatula and tilt the pan to drain the excess water from the spinach.
2
In a small bowl, toss together the coconut yoghurt with the spring onions, lemon zest, dill, sea salt, and pepper.
3
Slide the wilted spinach onto a plate and top it with torn pieces of smoked salmon. Garnish with the herbed coconut yoghurt
and the parsley (if using).
Ingredients
1 tbsp Salted Butter
60 g Baby Spinach
112 g Plain Coconut Yoghurt
1 Spring Onion, finely chopped
Grated Zest of 1/4 Lemon
1 tsp Dried Dill
¼ tsp Sea Salt
⅛ tsp Ground Black Pepper
115 g Soked Salmon, torn into pieces
Chopped Fresh Parsley (optional)