Salmon fillet on spinach

Ingredients for 2 servings:

• 300 g salmon fillet(s) without skin
• 250 g creamed spinach
• 1 tbsp sunflower oil
• 1 m.-sized onion(s)
• 1 medium-sized garlic clove(s)
• 2 tbsp cream cheese
• 2 tbsp processed cheese
• 1 tsp herb mix, frozen (8 herbs)
• 30 ml broth, clear
• 1 tbsp honey
• 1 tsp dill, frozen
• some paprika powder, hot
• some chili powder
• some mustard, hot
• 200 g feta cheese

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Thaw the spinach and place it in a small, shallow baking dish. Peel the onion and dice it into very small cubes. Peel and press the garlic clove. Sauté both together in the oil. When the onion begins to brown, add the cream cheese, processed cheese, and herb mixture. Stir in the clear broth until it reaches a creamy consistency. Add more seasoning if desired. Set the pot aside. Crumble the feta cheese into small pieces and spread it over the spinach. Place the salmon fillet on the spinach and cheese bed. Gently warm the honey in a small container (in a double boiler or for a few seconds in the microwave). Mix the paprika, chili powder, mustard, and dill with the warm honey. Brush half of this mixture over the salmon fillet. Pour the reserved sauce around the salmon and spinach. Bake the casserole dish on a rack in the lower third of an oven preheated to 175°C (350°F) for about 30-40 minutes. After 20 minutes, brush the salmon again with the remaining honey mixture. I served this on tagliatelle, and it was simply delicious.