400g baby spinach
6 spring onions, sliced
Salt and freshly ground black pepper
4 skinless and boneless salmon fillets
6 plum tomatoes, finely chopped
For the cheese sauce
120g fat-free natural fromage frais
50g Philadelphia Extra light
1 tsp mustard powder
1 garlic clove, grated
A small handful of fresh dill, roughly chopped, reserving some to garnish
150ml boiling hot vegetable stock
1. Preheat your oven to 200c/Gas 6/Fan 180c. Put the spinach in a colander and pour over boiling water until it wilts. Press out the excess water using the back of a spoon, then transfer the spinach to a bowl. Add the onions, season and toss well.
2. Lightly spray a shallow ovenproof dish with Fry Light. Spread the spinach mixture in an even layer on the base, then put the salmon fillets on top in a single layer. Season well and top each fillet with the tomatoes. Bake for 10-12 minutes, or until just cooked through.
3. Just before serving, put the fromage frais, Philadelphia, mustard powder, garlic and dill in a food processor and whizz until smooth, adding the stock as you go. Season and transfer to a warmed serving bowl.
4. Divide the spinach and salmon between 4 plates. Garnish with the reserved dill and serve with the cheese sauce on the side for pouring over.