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🍽️ Tender Salmon with Fresh Yogurt Cream and Spinach

408 kcal · 30 min · 4 servings

Ingredients

• 4 slices salmon fillet (skinless, approx. 140 g each)
• 3 tbsp lemon juice
• salt
• pepper (from the mill)
• 2 shallots
• 2 tbsp olive oil
• 350 ml fish stock (from the jar)
• 600 g spinach
• 1 clove garlic
• nutmeg
• 2 egg yolks
• 150 g yogurt
• lemon zest

Instructions

1. 1. Drizzle the lemon juice over the salmon fillets. Season the fish with salt and pepper.
2. 2. Peel the shallots and cut them into fine cubes.
3. 3. Place half of the shallots into a greased baking dish.
4. 4. Place the salmon slices on top of the shallot bed.
5. 5. Heat the fish stock in a pot until it is just about to boil.
6. 6. Pour the hot stock over the salmon in the dish.
7. 7. Seal the baking dish tightly with aluminum foil.
8. 8. Preheat the oven to 180 degrees Celsius.
9. 9. Place the dish in the center of the oven and bake the salmon for 10 minutes.
10. 10. Wash the spinach and remove tough stems or wilted leaves.
11. 11. Peel the garlic clove and chop it finely.
12. 12. Heat the remaining oil in a wide pot.
13. 13. Sauté the remaining shallots and garlic in it until they become translucent.
14. 14. Add the wet spinach to the pot and let it wilt.
15. 15. Season the spinach with salt, pepper, and a pinch of nutmeg.
16. 16. Whisk the egg yolk with the yogurt and the remaining lemon juice over a bowl of hot water until frothy.
17. 17. Season the yogurt cream with salt and pepper.
18. 18. Stir the lemon zest into the sauce.
19. 19. Warm the serving plates.
20. 20. Plate the salmon with the spinach and yogurt cream on the warmed plates.
21. 21. Serve the dish with boiled potatoes.

Nutrition per serving

• kcal: 408
• Protein: 38 g · Fett/Fat: 25 g · Carbs: 4 g