Looking for a delicious and nutritious meal? Then try this flavoursome and hearty salmon dish. This easy recipe is based on the Italian dish ‘filetto di pesce primavera’ and if maybe salmon is not your thing, you can try it with any other fish you’d rather prefer. The best thing is, you can vary and add any herbs you’d like. We suggest using fresh basil, mint, rosemary, thyme and sage leaves.
Serve with potatoes as a side dish.
400 g filets of salmon
3 tbsp lemon juice
1 large onion
500 g fresh spinach
2 cloves of garlic
250 g cherry tomatoes
1 tsp butter
2 tbsp white wine (or water)
1 bundle of mixed fresh herbs
Freshly ground nutmeg
20 g parmesan
1 tbsp olive oil
Sprinkle the fish fillets with the lemon juice, cover them and put them in the fridge. Peel the onion, chop it up finely and sauté in a hot skillet or pan with the butter until tender, stirring frequently. If desired, you can cook them a little longer until their edges just start to brown, for more sweetness. Add the tomatoes to cook them along for a minute or two. Add salt and pepper. Put aside.
Wash the fresh spinach, briefly immerse it in boiling water, drain and lightly dab off any remaining moisture. Press the garlic into the white wine and add nutmeg, salt, pepper to taste. Mix the spinach with the white wine and place into a baking dish along with the onions and tomatoes. Preheat the oven to 180°C / 350°F (fan oven).
Wash the herbs, remove their leaves and puree with the olive oil and the parmesan in a mixer.
Season the salmon with salt and pepper, and place it on the vegetables. Pour the herb-parmesan mixture on the salmon fillets. Place the dish in the oven and turn down the heat to 160°C / 320°F. Cook for approx. 15 minutes. Enjoy!
Tips and Suggestions
– To grind the nutmeg, you can use your coffee grinder or preferably grate it.
– You can mix a teaspoon of mustard into your spinach for that extra flavour
Prepare the salmon and the spinach as described above without the tomatoes. Place in a baking dish. Make a sauce using 1 chopped onion sautéed in 1 tsp of butter, 200 ml milk, 100 g cream (unsweetened), nutmeg, oregano, salt and pepper. Cook it for a few minutes, then add 1 egg yolk and 30 g parmesan. Pour the sauce over the fish. Bake as described above.
Cooking time: 45 minutes
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