Thaw spinach leaves and drain well. Mix 400 g of it with the egg and cream cheese.
Meanwhile, heat the oil in a saucepan and sauté the onion together with the pressed garlic. Then add tomato paste and mix. Put the remaining spinach leaves in the saucepan and sauté and add the tomatoes or tomato sauce. Mix together, season with salt and pepper and simmer for about 5 minutes.
Preheat the oven to 160 ° C fan oven. Pour the spinach and cream cheese mixture into the cannelloni and place them in a baking dish. Spread the sauce over the cannelloni. If necessary, add a little more water so that the pasta does not get too dry. Cut the mozzarella into cubes and spread over the sauce. Put the cannelloni in the oven for approx. 40 - 45 minutes.
Meanwhile, prepare the fish. I like fresh fish best, which I can then fry on the skin. It works just as well with frozen salmon though. Thaw this overnight in the refrigerator.
Salt and pepper the fish well on the skinless side and refine with a squeeze of lemon juice. You can also season with dill, but not too much so that the fish does not taste too intense, it should serve as a side dish.
When the pasta has to stay in the oven for about 15 minutes, slowly heat a little butter in a non-stick pan. Sear the fish on the skin side and let it cook. It doesn`t matter if the skin turns dark because it is not eaten and the fish is fried so gently. Turn the fish once so that the upper side is also a little crispy and then finish cooking the fish on the skin.
Take the baking dish out of the oven and serve the cannelloni on a plate with the fish. Add a slice of lemon to the fish so that it can be seasoned as desired.
You can serve a light lamb`s lettuce with it. The dish is low in calories and good if you want to lose weight.
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