Cannelloni with spinach, carrots and salmon filling

Ingredients for 4 servings:

• 450 g spinach (frozen)
• 300 g carrot(s)
• 1 onion(s)
• 250 g salmon steak(s)
• 200 g cream cheese (herbs), low-fat
• 170 ml milk, low-fat
• 3 tbsp quark (low-fat quark)
• 1 tbsp butter
• Salt
• broth
• nutmeg
• Cheese for topping

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

low-fat

Peel the onions, dice them, and sauté them in melted butter until translucent. Add the spinach and diced carrots. Cut the salmon into small pieces and add them as well. Season with broth, salt, and a pinch of nutmeg. Mix the herb cream cheese and quark and add half to the spinach and salmon mixture. Mix the other half with the milk. Fill the cannelloni with the spinach and salmon mixture, place in a baking dish, and pour the herb milk over it. Finally, sprinkle the cannelloni with cheese. Bake in a preheated oven at 180°C for approximately 35–40 minutes.