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Salmon and spinach casserole

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Ingredients for 4 servings:

  • 250 g salmon fillet(s), (wild salmon fillet)
  • 250 g pasta
  • 200 g leaf spinach
  • 150 g feta cheese
  • 1 cup of cream
  • 1 onion(s)
  • 1 clove(s) garlic
  • 1 cube of vegetable stock
  • 3 pinches of salt
  • 2 pinches of pepper
  • 2 pinches of nutmeg
  • 1 pinch of chili powder
  • 2 tsp dill, parsley
  • 1 egg(s)

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Sauté butter with chopped onions and garlic in a small saucepan. Stir in vegetable stock with spices. Bring to a boil, then add cream, egg, and herbs. Thaw the spinach leaves if necessary, as well as the salmon. Cut the salmon into bite-sized pieces and chop the feta. Preheat oven to 200°C (400°F). Layer the pasta, salmon, and feta in a spacious casserole dish and pour the sauce mixture over everything. Note: The sauce should swirl around the layers. Place the dish in the preheated oven and cover with aluminum foil. Baking time: approximately 20 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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