Salmon fillet on tomato and spinach sauce with feta and rice

Ingredients for 2 servings:

• 2 salmon fillets, frozen or fresh
• 1 small onion(s)
• 3 tomatoes
• 100 g fresh leaf spinach
• 100 g feta cheese
• 1 bag of rice, 125 g
• 100 ml white wine or broth
• 150 ml cream
• 1 tbsp olive oil
• salt and pepper

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 25 minutes

Thaw the frozen salmon fillets. Finely chop the onion and tomatoes. Wash the spinach. Cook the rice according to the package instructions. Fry the salmon fillets in a pan with oil on both sides and season with pepper. Remove the fish from the pan and keep warm in aluminum foil, if desired. Sauté the onion in the same pan over medium or high heat until translucent. Add the tomatoes and fry briefly. Deglaze everything with wine and simmer for a few minutes. Stir in the spinach over low heat until it has wilted. Stir in the cream and season everything generously with salt and pepper. At the end, briefly return the salmon fillets to the pan and sprinkle the crumbled feta cheese over the top. Serve the dish on plates with the rice. Enjoy with baguette, salad, or the remaining wine.