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🍽️ Wild Salmon with Herb Crust on Tagliatelle and Spinach Sauce

850 kcal · 30 min · 4 servings

Ingredients

• 2 pack FRoSTA wild salmon fillet MSC (250 g each)
• 250 g FRoSTA spinach leaves
• 150 g cherry tomatoes
• 1 onion
• 1 tbsp + 60 g soft butter
• 200 g whipping cream
• salt
• pepper
• grated nutmeg
• 0.5 bunch dill
• 3 slices day-old toast bread
• 400 g tagliatelle
• fat (for the baking sheet)

Instructions

1. 1. Thaw the wild salmon fillets according to the package instructions.
2. 2. Also thaw the leaf spinach.
3. 3. Wash the tomatoes thoroughly and quarter them.
4. 4. Peel the onion and dice it finely.
5. 5. Heat 1 tablespoon of butter in a pot.
6. 6. Briefly sauté the onion in it.
7. 7. Then deglaze with cream.
8. 8. Bring to a boil.
9. 9. Simmer for about 5 minutes.
10. 10. Squeeze the spinach well.
11. 11. Add it along with the diced tomatoes to the pot.
12. 12. Bring to a boil again.
13. 13. Season with salt, pepper, and nutmeg.
14. 14. Meanwhile, rinse the wild salmon fillets.
15. 15. Pat them dry with paper towels.
16. 16. Place them on a greased baking tray.
17. 17. Wash the dill, shake off excess water.
18. 18. Reserving a little for garnish.
19. 19. Finely chop it.
20. 20. Chop the toast bread in a food processor until fine.
21. 21. Combine it with 60 g of butter, a pinch of salt, and the chopped dill, mixing well.
22. 22. Cook the pasta in boiling salted water according to the package instructions.
23. 23. Spread the herb mixture evenly over the fillets.
24. 24. Preheat the grill.
25. 25. Place on the lower rack.
26. 26. Bake under the preheated grill for about 8 minutes until golden brown.
27. 27. Drain the pasta.
28. 28. Remove the salmon from the oven.
29. 29. Serve it alongside the pasta, the spinach sauce, and the remaining dill.

Nutrition per serving

• kcal: 850
• Protein: 44 g · Fett/Fat: 34 g · Carbs: 86 g