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🍽️ Oven salmon on creamy spinach with fresh potato salad

882 kcal · 30 min · 4 servings

Ingredients

• 600 g wild salmon fillet cut into 4 steaks (or farmed salmon as a substitute)
• 100 g crème fraîche
• 1 handful baby spinach
• sea salt
• pepper (from a mill)
• freshly grated nutmeg
• olive oil (cold-pressed)
• 20 small boiled potatoes
• 12 green olives (pitted)
• 2 organic lemons
• 2 tbsp chive rings
• 2 bell peppers (yellow and orange)
• 2 tbsp capers (in brine)
• sea salt
• olive oil
• pepper (from a mill)

Instructions

1. 1. Preheat the oven to 200 degrees Celsius.
2. 2. Wash the spinach and spin it dry.
3. 3. Finely chop the spinach.
4. 4. Mix the chopped spinach with the creme fraiche.
5. 5. Season the spinach cream with salt, pepper, and grated nutmeg.
6. 6. Grease a small baking dish with 1 to 2 tablespoons of olive oil.
7. 7. Place the salmon steaks in the prepared dish.
8. 8. Spread the spinach cream over each piece of salmon.
9. 9. Bake the salmon in the hot oven for about 10 minutes.
10. 10. Halve the boiled potatoes with the skin on.
11. 11. Quarter the potato halves if they are very large.
12. 12. Place the potatoes in a large bowl.
13. 13. Drizzle the potatoes with 2 to 3 tablespoons of olive oil.
14. 14. Halve the olives and add them to the potatoes.
15. 15. Wash the lemons thoroughly.
16. 16. Grate the zest from one lemon.
17. 17. Squeeze the juice from both lemons.
18. 18. Wash the bell pepper.
19. 19. Halve the bell pepper and remove the core.
20. 20. Cut the bell pepper into wide strips.
21. 21. Cut the pepper strips crosswise again.
22. 22. Add the lemon zest and pepper pieces to the potatoes.
23. 23. Add the chives and capers.
24. 24. Add 1 more tablespoon of oil and the lemon juice.
25. 25. Mix everything well together.
26. 26. Season the salad with salt and pepper to taste.

Nutrition per serving

• kcal: 882
• Protein: 43 g · Fett/Fat: 42 g · Carbs: 80 g