[Salmon Recipe] w/Fines Herbes Crème & Spinach Bruschetta

Salmon w/Herb Crème & Spinach Bruschetta

salmon in red dish


200g - 255g (8 - 9 Oz.) frozen spinach, drained 

3 cloves garlic, finely minced 

½ teaspoon kosher salt, plus more for seasoning fish 

2 tablespoons olive oil, plus more for prepping cookware 

2 Roma tomatoes, roughly chopped in chunks 

4 tablespoons feta cheese, crumbled (or chèvre) 

700g 900g (or around 16 Oz.) large salmon fillet 

1 lemon, sliced (about 6 – 8 slices) 

½ teaspoon black pepper 

1/4 teaspoon onion powder 

115ml dry white wine (optional) 

28g (2 tablespoons) crème frâche, room temperature

30g (2 tablespoons) butter, unsalted 

1 teaspoon chopped fresh chervil (or dried parsley) 



Prep: 1. Using a kitchen brush, oil the Emile Henry oval baker generously with olive oil, getting in the grooves of the grill bars of the pan. Set aside. 


  1. 1. Pre-heat oven to 150 C (350 F). 

  1. 2. In a medium-size bowl, add the drained spinach, minced garlic, salt, and olive oil. Stir well to blend spices. 

  1. 3. Add the tomatoes, and feta cheese crumbles to the bowl. Gently toss to evenly incorporate. Set aside. 

  1. 4. Place the whole salmon fillet on the prepared baking dish. Add all of the lemon slices along both sides of the salmon fillet.  

  1. 5. Season the salmon with a little salt, black pepper, and onion powder. 

  1. 6. Pour the white wine evenly over all of the lemon slices. 

  1. 7. Carefully spoon the spinach/feta mixture over the salmon fillet, down the centre. Cover with a lid and place the dish in the oven. Bake for 18 to 25 minutes (depending on thickness) or until the fish is opaque in the middle and starts to flake. 

  1. 8. In a small microwavable pinch bowl, add the butter. Cook in the microwave in 30 second intervals until melted.  

  1. 9. Add two tablespoons of crème frâche to the hot melted butter. Lightly whisk until it is slightly runny. Add the chervil or parsley, and blend until incorporated. 

  1. 10. Remove the fish from the oven, then immediately pour the herb cream over the spinach/feta mixture. Serve hot with crusty bread. 

    View inspiration and read the FT Kitchen blog post here.

salmon in red Emile Henry oval baker

This is an original recipe by Madison of FASHION TALES. Print the recipe here.
Get inspired by more food posts here.