Calories
572 kcal
Protein
23.06 g
Fat
35.18 g
Carbohydrates
38.72 g
Defrost the spinach and salmon. Meanwhile, peel and dice the garlic and onion.
Then cut the tomatoes. Put half of the tomatoes in a greased baking dish and sprinkle half of the Parmesan on top.
Sauté the garlic and onion in a pan, then add the spinach and sauté for a few minutes. Then pour the cooking cream over it and let it simmer for about 2 more minutes. Add seasoning.
Pour the spinach mixture over the tomatoes in the baking dish. Then add the salmon and cover with the remaining tomatoes. Cook the casserole in a preheated oven at 356℉ for about 20 minutes. After 17 minutes, spread the remaining Parmesan over the casserole.
You can also sprinkle the casserole with fresh herbs before serving.
Bon Appetit!
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