Pan-Fried Double Salmon With Gnocchi, Mushrooms & Spinach

Boil a kettle

Peel and finely chop (or grate) your garlic

Slice your white cup mushrooms finely

Heat a large pot (preferably non-stick) with a drizzle of olive oil over a high heat

Once hot, add the sliced mushrooms and chopped garlic and reduce the heat to medium

Cook for 3-4 min or until the mushrooms have softened

Meanwhile, dissolve your vegetable stock mix in 200ml [300ml] [400ml] boiled water

Add your soft cheese and mix it all together – this is your creamy vegetable stock

Add the creamy vegetable stock and your gnocchi to the pot with the softened mushrooms and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 7-8 min, or until the sauce has thickened and the gnocchi is cooked through

While the gnocchi is cooking, pat your salmon fillet[s] dry with kitchen paper and season with a pinch of salt and pepper

Heat a large, wide-based pan (preferably non-stick) with a knob of butter over a medium–high heat

Once melted, add the salmon fillet[s] and cook for 9-10 min, turning once halfway, or until cooked through

Tip: Your fish is cooked through when it's opaque and flakes easily

(Doubled your protein? Use 2 pans!)

Wash your spinach, then pat it dry with kitchen paper

Once the gnocchi is cooked and the sauce has thickened, add the spinach and cook for 1 min further or until wilted

Give everything a good mix up – this is your gnocchi, mushrooms & spinach