Baked salmon

Ingredients for 4 servings:

• 600 g salmon fillet(s), without skin
• 75 g butter
• 40 g breadcrumbs
• 3 tbsp thyme, dried
• 50 g almond flakes
• 1 tbsp oil
• 200 ml vegetable stock
• 150 ml white wine
• 1 tsp butter
• 1 small onion(s)
• 600 g spinach, young
• 100 ml cream
• salt and pepper
• nutmeg

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Briefly roast the almonds in a pan without fat. Mix 75g butter, breadcrumbs, thyme, and flaked almonds and season with salt and pepper. Peel and chop the onion. Cut the salmon into 4 equal pieces and season with salt and pepper. Heat the oil in a pan and fry the salmon for 1-2 minutes. Remove and place in a baking dish. Spread the almond butter over the fish, press down, and pour in the stock and wine. Bake in the oven for approx. 10 minutes at 200°C top/bottom heat (180°C fan-assisted). Heat 1 teaspoon of butter and sauté the onions. Add the spinach and cream, season with salt, pepper, and nutmeg, and simmer for 8 minutes. Serve with parsley potatoes.