Leaf spinach and tomato vegetables with salmon filet

Name: Leaf spinach and tomato vegetables with salmon filet
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 untreated lemon; 2 stem(s) Thyme and sage; 4 Salmon fillets without skin (approx. 175 g each); 1 TABLESPOON Olive oil; 2 TABLESPOONS Butter or margarine; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 300 g young leaf spinach; 2 Garlic clove; 2 red onions; 150 g cherry tomatoes; 50 ml Vegetable broth (instant); 7-10 Tbsp grated nutmeg; 7-10 Tbsp Sugar

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 untreated lemon
2 stem(s) Thyme and sage
4 Salmon fillets without skin (approx. 175 g each)
1 TABLESPOON Olive oil
2 TABLESPOONS Butter or margarine
7-10 Tbsp Salt
7-10 Tbsp Pepper
300 g young leaf spinach
2 Garlic clove
2 red onions
150 g cherry tomatoes
50 ml Vegetable broth (instant)
7-10 Tbsp grated nutmeg
7-10 Tbsp Sugar

Directions

1
Wash lemon hot, grate dry and peel in zests. Halve the lemon and squeeze 1 half. Wash the herbs, dab dry and pluck the leaves from the stalks. Wash fish and dab dry.
2
Heat oil and 1 tablespoon of butter in a frying pan. Fry the fish for 4-6 minutes on each side depending on the thickness. When turning, add herbs to the pan, sprinkle fish with lemon zests, finish frying and season with salt and pepper.
3
Wash and drain the spinach. Peel and slice the garlic and onions. Wash the tomatoes, dab dry and cut in half. Heat 1 tablespoon of butter in a large pan. Add garlic, onions, 2 tablespoons lemon juice and stock.
4
Steam the spinach and tomatoes for 2-3 minutes, turning until the spinach has completely collapsed. Season to taste with salt, pepper, nutmeg and sugar. Arrange salmon and spinach vegetables. Serve with baguette bread.