Salmon baked on a bed of spinach

Ingredients for 2 servings:

• 300 g salmon, fresh
• 400 g spinach, fresh
• 2 shallots
• 2 garlic cloves
• 100 g cream cheese, preferably light
• 200 ml soy milk (soy drink)
• 20 g cheese, grated, light
• ½ orange(s), depending on the season, n. B.
• ½ cucumber(s) or zucchini
• salt and pepper
• 1 dashes lemon juice
• 1 bunch of dill
• Fat for the casserole dish

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

with soy milk, low-carb

Finely chop the shallots and garlic and fry in a pan until translucent. Add the spinach with a splash of water and sauté. Once the leaves have wilted, add the cream cheese and soy milk, mix well, and sauté for about five minutes, stirring occasionally. In the meantime, wash the salmon, season with salt, pepper, and lemon juice, and place in a lightly greased baking dish. Slice/chunk the cucumber and orange and place them in the dish with the salmon. Sprinkle with the finely chopped dill. Pour the spinach and creamy sauce over the salmon and sprinkle with some cheese. Place the dish in the preheated oven and bake at 180-200°C for about 30 minutes. Serve with whole-wheat pasta (tagliatelle or penne) or rice. Low-calorie diet followers or those conscious of calories can also serve with a small spring salad with cherry tomatoes and mozzarella balls.