Spinach, potato and salmon casserole

Ingredients for 2 servings:

• 2 tsp olive oil
• 1 onion(s)
• 400 g leaf spinach, frozen or fresh
• nutmeg
• salt and pepper
• 200 g salmon fillet(s)
• 1 tsp lemon juice
• 2 tsp low-fat margarine
• 1 tbsp flour
• 150 ml vegetable stock
• 2 tbsp sour cream
• 1 tsp lemon peel
• 400 g potatoes, peeled

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

WW-suitable

Boil the potatoes in salted water until tender. Thaw the spinach and squeeze dry, or wash and finely chop the fresh spinach. Finely dice the onions and sauté in oil in a pan until translucent. Add the spinach and season with salt, pepper, and nutmeg. Wash the salmon fillets, cut into cubes, and drizzle with lemon juice and salt. Melt the margarine in a saucepan, dust with flour, and mix well. Deglaze with stock, stir in sour cream, and season with salt, pepper, and lemon zest. Slice the potatoes and layer them in a baking dish. Cover with spinach, add the salmon cubes, and pour over the sauce. Bake the casserole on the middle rack of a preheated oven at 175°C (fan oven) for about 25 minutes.