Spinach and salmon casserole

Ingredients for 2 servings:

• 1 pack of sheep’s cheese
• 2 salmon fillets
• 500 g leaf spinach
• 4 tomatoes
• 1 garlic clove(s)
• 1 onion(s)
• Salt
• pepper
• Vegetable broth, instant
• 100 g cream cheese
• 100 ml low-fat milk

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

low-carb

Preheat oven to 170 degrees Celsius (convection oven). Dice the onions and sauté. Trim or defrost the spinach. Place it in a blender along with half of the feta cheese, the cream cheese, the milk, and the garlic and chop well. Season to taste with salt, pepper, and vegetable stock. Then fold in the sautéed onions. Thinly slice the tomatoes and salmon. Then, in the casserole dish, alternate layers of tomatoes, spinach, salmon, spinach, and tomatoes. The last layer should be spinach. Finally, spread the second half of the feta cheese over the casserole and bake in the oven at 170 degrees Celsius (convection oven) for about 25 minutes.