Nutrition balance score
Unbalanced
Glycemic Index
24
Low
Glycemic Load
1
Low
Nutrition per serving
Calories427.2 kcal (21%)
Total Fat33.4 g (48%)
Carbs3.4 g (1%)
Sugars1.3 g (1%)
Protein27 g (54%)
Sodium282.8 mg (14%)
Fiber0.6 g (2%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
Preheat the oven to 190˚C/fan 170˚C/Gas 5. Generously oil a small ovenproof baking dish, to hold around 900ml of liquid, or two small dishes.
Step 2
Heat the oil in a medium non-stick frying pan over a medium heat. Add the leek and gently fry for 3 minutes, or until softened but not browned, stirring.
Step 3
Add the garlic and spinach, a handful at a time, and cook for about 2 minutes or until the spinach has wilted and softened, stirring constantly. Transfer to a sieve and press out the excess liquid from the spinach with the back of a spoon. Tip the leeks and spinach into the oiled dish or divide between the dishes.
Step 4
Flake the salmon into chunky pieces and add to the leeks and spinach, spreading loosely over the base of the dish.
Step 5
Whisk the eggs, thyme and crème fraîche in a small bowl. Add 2 tablespoons of the Parmesan, season with salt and lots of ground black pepper and stir well.
Step 6
Pour the egg mixture gently over the salmon and veg. Sprinkle with the remaining Parmesan and bake for about 25 minutes (15–20 minutes if using two dishes), or until slightly puffed up, golden brown and just set.
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