Salmon cream gratin

Ingredients for 2 servings:

• 2 salmon fillets, 250 g each
• 200 g spinach, frozen or fresh
• 200 ml cream
• 1 small onion(s)
• 50 ml white wine or broth
• 2 tbsp dill, freshly chopped or frozen
• 2 tbsp parsley, freshly chopped or frozen
• 1 tbsp tomato paste
• ½ tsp turmeric powder
• salt and pepper
• 1 tbsp lemon juice
• Oil for frying

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Works quickly and without any bags

Preheat the oven to 200°C (top/bottom heat). Thaw the spinach leaves and squeeze out some of the liquid. Season the spinach with salt and pepper and spread it in a baking dish. Finely chop the onion and fry in 1 tablespoon of oil until lightly browned. Add the tomato paste and turmeric and fry for about 1 minute. Deglaze the onions with the white wine or stock. Stir the sauce well and let it reduce slightly. Add the cream and bring the sauce back to a boil. Add the lemon juice, dill and parsley and season the sauce generously with salt and pepper. Place the salmon fillets on the spinach, pour the sauce over them and bake the gratin in the oven for about 20 minutes. The cooking time depends on the thickness of the fillets. Remove the fillets from the oven and serve with the spinach and sauce.