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🍽️ Salmon and spinach roll with creamy cheese sauce

550 kcal · 30 min · 4 servings

Ingredients

• 200 g spinach leaves
• 2 tbsp butter
• salt
• pepper (from the mill)
• 3 tbsp breadcrumbs
• 3 tbsp pesto
• 600 g salmon fillet (skinless)
• butter (for greasing)
• 1 bunch soup vegetables (approx. 400 g)
• 1 onion
• 300 ml whipping cream
• 120 g blue cheese
• spinach leaves (for garnishing)
• chive stems (for garnishing)

Instructions

1. 1. Wash the spinach thoroughly and remove the tough stems.
2. 2. Heat one tablespoon of butter in a pot.
3. 3. Add the wet spinach to the pot and stir until it wilts.
4. 4. Remove the pot from the heat.
5. 5. Squeeze out the excess liquid from the spinach.
6. 6. Chop the spinach finely.
7. 7. Season the spinach with salt and pepper.
8. 8. Mix the breadcrumbs and pesto into the spinach.
9. 9. Let the spinach mixture rest for about 20 minutes.
10. 10. Preheat the oven to 200 degrees Celsius with top and bottom heat.
11. 11. Wash the salmon fillet and pat it dry with kitchen paper.
12. 12. Slice the fish into thin, diagonal pieces.
13. 13. Grease a large piece of aluminum foil with butter.
14. 14. Arrange the salmon slices slightly overlapping in a square shape (approx. 20 x 20 cm) on the foil.
15. 15. Spread the spinach mixture evenly over the fish.
16. 16. Roll the foil tightly around the spinach.
17. 17. Twist the ends of the aluminum foil tightly.
18. 18. Bake the roll in the oven for 25 to 30 minutes.
19. 19. Check if the roll feels firm by pressing it lightly.
20. 20. Wash and clean the soup vegetables and chop them finely.
21. 21. Peel the onion and dice it.
22. 22. Heat the remaining butter in a pot.
23. 23. Sauté the onions and soup vegetables in it.
24. 24. Deglaze with the cream.
25. 25. Season the sauce with salt and pepper.
26. 26. Let the sauce simmer for about 10 minutes over low heat.
27. 27. Strain the sauce through a fine sieve into a clean pot.
28. 28. Reheat the sauce.
29. 29. Stir in the small pieces of cheese until they have melted.
30. 30. Carefully unwrap the aluminum foil from the salmon roll.
31. 31. Slice the roll.
32. 32. Arrange the slices on the plates.
33. 33. Serve the sauce on the side.
34. 34. Garnish the salmon slices with fresh spinach leaves.
35. 35. Garnish the salmon slices with chopped chive stems.

Nutrition per serving

• kcal: 550
• Protein: 42 g · Fett/Fat: 40 g · Carbs: 10 g