John Myers
Ingredients for 4 servings:
- 500 g salmon fillet(s)
- 450 g creamed spinach
- 1 small onion(s), diced
- 1 garlic clove(s), chopped
- Herbs (chives, basil, parsley)
- Salt
- pepper
- 2 packs of mozzarella, for gratinating, or
- 250 g cheese, grated
- 6 tomatoes (cocktail tomatoes)
- 400 g pasta
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
also suitable for gratinating
Cut the salmon into small cubes. Fry the onion in a little olive oil until translucent. Add the salmon and garlic to the pan and fry until crispy. Add the thawed spinach. Season with herbs, salt, and pepper, and bring back to a boil briefly. You have a delicious and quick sauce. To bake, cook about 400 grams of pasta until not quite al dente and place it on the bottom layer of a greased baking dish. Pour half of the spinach sauce on top. Quarter the tomatoes and spread them on top. Add one-third of the cheese or mozzarella. Layer the remaining pasta and sauce in the baking dish and finish with cheese. Bake for a maximum of 20 minutes at 175°C.
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