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🍽️ Salmon on Creamy Spinach with Fresh Tomatoes

335 kcal · 30 min · 4 servings

Ingredients

• 600 g salmon trout fillet (skinless)
• 1 tbsp lemon juice
• 800 g fresh spinach leaves
• 1 onion
• 2 garlic cloves
• 4 tbsp olive oil
• salt
• pepper (from the mill)
• nutmeg (freshly grated)
• 800 g tomatoes
• 2 sprigs tarragon
• 1 tsp aged balsamic vinegar
• sugar

Instructions

1. 1. Preheat the oven to 180 degrees Celsius with top and bottom heat.
2. 2. Rinse the fish under running water.
3. 3. Pat the fish dry with a kitchen towel.
4. 4. Drizzle some lemon juice over the fish.
5. 5. Thoroughly wash the spinach in cold water.
6. 6. Remove any tough stems or damaged leaves from the spinach.
7. 7. Shake the spinach dry so that the water drains off.
8. 8. Peel the onion and the garlic.
9. 9. Finely chop the onion and the garlic.
10. 10. Heat two tablespoons of oil in a pan.
11. 11. Sauté the onions and garlic in the hot oil until translucent.
12. 12. Add the washed spinach to the pan.
13. 13. Let the spinach wilt and heat up in the pan.
14. 14. Season the spinach with salt, pepper, and a pinch of nutmeg.
15. 15. Remove the spinach from the pan.
16. 16. Distribute the spinach evenly in a baking dish.
17. 17. Cut a small cross into the bottom of the tomatoes.
18. 18. Pour boiling water over the tomatoes.
19. 19. Shock the tomatoes immediately with cold water.
20. 20. Peel the skin off the tomatoes.
21. 21. Cut the peeled tomatoes into quarters.
22. 22. Scoop the flesh out of the tomato quarters.
23. 23. Dice the tomato flesh into small pieces.
24. 24. Heat two more tablespoons of oil in a clean pan.
25. 25. Sauté the tomato cubes in the pan for about two minutes.
26. 26. Rinse the tarragon under running water.
27. 27. Dry the tarragon with a kitchen towel.
28. 28. Pluck the tarragon leaves from the stems.
29. 29. Roughly chop the tarragon leaves.
30. 30. Remove the tomato cubes from the pan.
31. 31. Mix the tomato cubes with the chopped tarragon leaves.
32. 32. Place the prepared salmon on the spinach bed in the baking dish.
33. 33. Season the salmon lightly with salt and pepper.
34. 34. Distribute the tomato-tarragon mixture evenly over the fish.
35. 35. Place the baking dish in the preheated oven.
36. 36. Bake the fish for 10 to 12 minutes.

Nutrition per serving

• kcal: 335
• Protein: 37 g · Fett/Fat: 15 g · Carbs: 11 g