Cannelloni with spinach and tomato sauce and salmon

Ingredients for 4 servings:

• 750 g leaf spinach
• 1 m.-sized egg(s)
• 150 g cream cheese
• 12 cannelloni
• 500 g tomatoes, pureed, or tomato sauce
• 1 m.-large onion(s), red
• 1 clove(s) garlic
• some salt and pepper
• 2 tbsp butter
• 1 tbsp tomato paste
• 4 portions of salmon fillet(s)
• 2 tbsp olive oil
• 1 ball of mozzarella
• 1 lemon(s)

Instructions

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

filled with leaf spinach and cream cheese

Thaw the spinach leaves and drain well. Mix 400g of it with the egg and cream cheese. Meanwhile, heat the oil in a pan and sauté the onion with the crushed garlic. Then add the tomato paste and mix. Add the remaining spinach leaves to the pan and sauté, then add the passata or tomato sauce. Mix, season with salt and pepper, and simmer for about 5 minutes. Preheat the oven to 160°C (fan oven). Fill the cannelloni with the spinach and cream cheese mixture and place them in a baking dish. Pour the sauce over the cannelloni. Add a little more water if needed to prevent the pasta from becoming too dry. Dice the mozzarella and spread it over the sauce. Place the cannelloni in the oven for about 40-45 minutes. Meanwhile, prepare the fish. I prefer fresh fish, which I can then fry with the skin on. It works just as well with frozen salmon. Thaw it overnight in the refrigerator. Season the skinless side of the fish generously with salt and pepper and finish with a squeeze of lemon juice. Feel free to season with dill, but not too much, so the fish doesn’t have too strong a flavor; it’s meant to be a side dish. When the pasta still needs to stay in the oven for about 15 minutes, slowly heat a little butter in a non-stick pan. Sear the skin-side of the fish and cook until cooked through. It doesn’t matter if the skin gets dark, as it won’t be eaten and the fish will cook gently. Turn the fish over once to crisp up the top, and then finish cooking the fish skin-on. Remove the casserole dish from the oven and serve the cannelloni on a plate with the fish. Add a slice of lemon to the fish so you can season it to taste. It’s a great addition to a light lamb’s lettuce salad. The dish is low in calories and good if you’re trying to lose weight.