Casserole with Spinach and Salmon

Recipe from Lily Moore

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Cooking time: 30 min

Servings 2

If you like the combination of salmon and spinach, you should definitely try this casserole. The baked salmon gives this dish a robust flavor that perfectly compliments the spinach.

Leafy spinach (frozen)

10,6 oz
Grated Parmesan

2,8 oz
Salmon fillet (frozen)

8,8 oz
Tomato

4 pieces
Salt

to taste
Onion

1 piece
Pepper

to taste
Cooking cream

3,4 fl. oz
Garlic

1 clove
Olive oil

2 tbsp

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.