Salmon fillet with spinach and small potatoes

Ingredients for 4 servings:

• 1 kg fresh leaf spinach
• Salt
• 4 salmon fillets, each approx. 160 g
• 2 tbsp lemon juice
• 40 g butter
• 250 g crème fraîche
• 1 tbsp sauce thickener, light
• nutmeg
• pepper
• 1 kg potatoes, small
• 1 bunch dill, fresh

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

baked in the oven

Sort, trim, and wash the spinach several times. Blanch in boiling salted water for 30 seconds, drain, and refresh in iced water, then drain in a sieve. Remove any remaining bones from the salmon fillet. Season the fish with salt and lemon juice. Fry in 1 tablespoon of butter over medium heat for 1 minute on each side, then place in a shallow, ovenproof dish. Bring the crème fraîche and sauce thickener to a boil. Season with salt and whisk in the remaining butter. Season the spinach with salt, nutmeg, and pepper and scatter loosely over the salmon. Pour the sauce over it. Cook in a preheated oven at 180°C for 10 minutes. Meanwhile, cook the potatoes in salted water until tender and serve with chopped dill.