John Myers
Salmon and Spinach Bake
The perfect salmon and spinach bake recipe with a picture and simple step-by-step instructions.
- 500 g Fresh or frozen salmon
- 750 g Chopped leaf spinach TK
- 8 Cherry tomatoes
- 2 Mozzarella
- 125 ml Cream
- 1 Garlic cloves chopped
- 100 g Grated cheese
- Salt, pepper, nutmeg
- Cut the fresh or defrosted salmon fillet into cubes … approx. 2×2 cm, cut the mozzarella into small cubes, wash and quarter the cherry tomatoes, set everything aside.
- Put half of the cream in a saucepan and put the thawed and squeezed spinach on top, add garlic and let both get hot, then pour in the rest of the cream. Season the spinach well with salt, pepper and nutmeg.
- Put half of the spinach in a baking dish and spread the salmon, the mozzarella cubes and the tomato quarters on top. Spread the rest of the spinach on top and sprinkle with the cheese.
- The mold at 175 ° C for about 20 minutes. Put in the oven and serve hot
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