Mary Berry Salmon with Spinach Salsa Recipe

This vibrant, flaky Mary Berry Salmon with spinach salsa Recipe is made with fresh Scottish salmon, baby spinach, and zesty lemon, coming together in just 25 minutes. The cold, herbaceous salsa melts slightly as it hits the hot, pan-seared fish, creating a natural sauce that is simply irresistible. I love how this dish transforms simple pantry staples into an elegant dinner that feels like a special occasion.

Restaurant-Quality At Home

I used to find cooking fish intimidating, worrying constantly about overcooking it or achieving that perfect crispy skin. Making this dish taught me that the secret lies in heat control and preparation—drying the fish thoroughly before it hits the pan changes everything. The surprise here is the spinach salsa; it is far fresher than a heavy cream sauce and cuts through the richness of the salmon beautifully.

This recipe is a brilliant example of how Mary Berry elevates simple ingredients without fuss. Instead of a complex reduction, you let the food processor do the work for the salsa. It is a mistake to think you need hours to create flavour; the sharp capers, peppery spinach, and lemon zest provide an instant burst of brightness that lifts the entire meal.

Mary Berry Salmon with spinach salsa Recipe Ingredients

• 4 salmon fillets (approx. 150g each), skin-on or skinless
• 1 tbsp olive oil (for frying)
• 1 knob of unsalted butter
• Salt and freshly ground black pepper

For the Spinach Salsa:

• 100g baby spinach leaves, washed and dried
• 1 small bunch fresh flat-leaf parsley (about 25g)
• 2 tbsp capers, drained and rinsed
• 1 garlic clove, peeled and crushed
• 1 tsp Dijon mustard
• 1 lemon, zest and juice
• 6 tbsp extra virgin olive oil
• 2 anchovy fillets (optional, for depth)

How To Make Mary Berry Salmon with spinach salsa Recipe

1. Prepare the Salsa: Place the baby spinach, parsley, capers, garlic, Dijon mustard, and anchovies (if using) into a food processor. Pulse a few times until coarsely chopped—do not turn it into a purée; you want some texture.
2. Finish the Dressing: With the motor running slowly, drizzle in the extra virgin olive oil and lemon juice until the mixture comes together. Stir in the lemon zest and season with black pepper. Taste before adding salt, as the capers are naturally salty. Set aside to let the flavours meld.
3. Prep the Salmon: Pat the salmon fillets completely dry with kitchen paper. This is crucial for getting a golden colour. Season both sides generously with salt and pepper.
4. Sear the Fish: Heat the olive oil in a large non-stick frying pan over medium-high heat. Once hot, place the salmon fillets in the pan, skin-side down. Press them down gently with a fish slice to stop them curling. Cook for 4–5 minutes until the skin is crisp and golden.
5. Finish Cooking: Flip the fillets over, add the knob of butter to the pan, and cook for another 2–3 minutes (depending on thickness) until the fish is opaque and flakes easily.
6. Assemble: Transfer the hot salmon to warmed plates. Spoon a generous amount of the fresh spinach salsa over the top of the fish immediately, allowing the heat to release the herbal aromas.

Recipe Tips

• Dry the spinach: Ensure your spinach leaves are completely dry before processing. Excess water will make the salsa watery rather than oily and rich.
• Don’t skip the rest: Let the salsa sit for at least 10 minutes before serving. This allows the garlic and lemon to soften the raw spinach flavour.
• Skin perfection: When frying the salmon skin-side down, resist the urge to move it. If it sticks, it isn’t crisp yet. It will release naturally when ready.

What To Serve With Salmon

To keep things light and consistent with Mary Berry’s style, serve this with crushed new potatoes tossed in a little butter and mint. Steamed tenderstem broccoli or fine green beans also work wonderfully to add crunch without overpowering the delicate fish. A crisp glass of Sauvignon Blanc pairs perfectly with the zesty salsa.

How To Store

The cooked salmon can be stored in an airtight container in the fridge for up to 2 days; enjoy it cold or gently reheated. The spinach salsa is best eaten fresh as the lemon juice will eventually discolour the greens, but it can be kept in a sealed jar in the fridge for 24 hours.

FAQs

• Can I use frozen spinach for the salsa? No, frozen spinach retains too much water and has a mushy texture. Fresh baby spinach is essential for the bright, crisp texture of this salsa.
• Is this dish dairy-free? The salsa is dairy-free. If you omit the knob of butter during frying and stick to olive oil, the entire dish is dairy-free.
• Can I bake the salmon instead? Yes, you can bake the salmon in foil at 200°C (180°C fan) for 15–20 minutes if you prefer a hands-off method, though you won’t get the crispy skin.
• What if I don’t have a food processor? You can finely chop the spinach, parsley, capers, and garlic by hand and whisk them with the oil and lemon in a bowl for a more rustic texture.

Nutrition

• Calories: 480 kcal
• Total Fat: 32g
• Saturated Fat: 6g
• Cholesterol: 85mg
• Sodium: 450mg
• Total Carbohydrate: 4g
• Protein: 34g