Wild salmon with leaf spinach, mushrooms, parmesan and cashew nuts

Ingredients for 1 servings:

• 250 g wild salmon fillet(s)
• 400 g leaf spinach, cleaned
• 1 handful of cashew nuts
• 1 onion(s)
• 200 g mushrooms
• 2 garlic cloves
• 1 tbsp, spread crème légère
• Mixed herbs, frozen
• 1 tbsp walnut oil
• 1 some Parmesan
• 1 pinch of lemongrass

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Low-carb

Preheat oven to 180°C (top/bottom heat). Rinse the wild salmon fillet briefly under running water and pat dry. Place a strip of aluminum foil on a baking sheet. Season the fish with salt, pepper, and lemongrass on both sides. Spread the herbs over the fish to create a light crust. Fold the ends of the aluminum foil over the fish to prevent any juices from escaping. Place the fish on the middle rack of the oven and cook for 20 minutes. Meanwhile, roughly chop the cashews and lightly roast them in a pan without oil. Peel the onion, halve it, and slice it into strips. Peel the garlic and finely dice it. Trim and slice the mushrooms. Sauté everything in walnut oil, season with salt and pepper. When the onion is translucent and the mushrooms are lightly browned, add the spinach leaves, cover, and simmer until the liquid has evaporated. Season with salt and pepper to taste. Stir in a tablespoon of crème légère and grate some Parmesan cheese over the fish. Remove the fish from the oven, drizzle with a little lemon juice, and place it on a plate. Add the vegetables and scatter the cashews on top.