Salmon from the oven with spinach and ricotta-almond cream

Name: Salmon from the oven with spinach and ricotta-almond cream
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 Garlic cloves; 50 g Parmesan cheese; 150 g Ricotta cheese; 75 g crushed almonds; 1 egg (size M); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 100 g Baby Spinach; 800 g Salmon fillet without skin; 3 TABLESPOONS Olive oil; 7-10 Tbsp Grease; 7-10 Tbsp Kitchen yarn

AUTHOR
Sheila Zhang

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

2 Garlic cloves
50 g Parmesan cheese
150 g Ricotta cheese
75 g crushed almonds
1 egg (size M)
7-10 Tbsp Salt
7-10 Tbsp Pepper
100 g Baby Spinach
800 g Salmon fillet without skin
3 TABLESPOONS Olive oil
7-10 Tbsp Grease
7-10 Tbsp Kitchen yarn

Directions

1
Peel and finely chop the garlic. Grate the parmesan. Mix ricotta, almonds, garlic, parmesan and egg. Season with salt and pepper. Wash the spinach, clean if necessary and drain well
2
Cut the salmon horizontally lengthwise without separating the halves. Spread the ricotta mixture into the salmon, except for 3 tablespoons, and place half the spinach on top. Spread the rest of the ricotta mixture on the salmon, cover with the rest of the spinach
3
Tie the fish together with kitchen string and place in a greased ovenproof dish. Sprinkle salmon with oil, season with salt and pepper. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 25-30 minutes. Take out the salmon and serve with the resulting stock