Lamb Salmon with Parmesan Kohlrabi Spinach
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 tablespoon olive oil
- 2 medium onion (s)
- 2 cloves garlic)
- 2 small kohlrabi
- 100 g spinach
- 4 tablespoon, heaped parmesan, freshly grated or, better, roughly sliced
- 2 lamb salmon, approx. 400 - 500 g
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Heat some olive oil in a pan. Roughly dice the onions and garlic and fry in them.
- Peel the kohlrabi and also cut into small cubes and add. When the kohlrabi start to soften, add the spinach to the pan, let it collapse and stir several times until it is translucent. Season with salt and pepper. Sprinkle the parmesan on top so that it melts easily. Take the pan off the stove.
- Heat some oil again in a pan and fry the lamb salmon on both sides for about 3 - 4 minutes, depending on thickness and taste. Remove the pan from the heat and let the meat rest for 5 minutes.
- Then season the meat and arrange on plates with the vegetables.
- Approx. 450 Kcal. per serving.
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