Summary

Ingredients

• 300 g penne
• 250 g salmon
• 1 bag spinach leaves, fresh, approx. 500 g
• 15 small cocktail tomatoes
• 1 large onion (s)
• 1 leek stick (s)
• 2 cloves garlic)
• 1 lemon (s)
• 1 cup cream
• 0.5 ½ cup crème fraîche
• 1 bag cheese, grated, approx. 250 g
• 1 bunch dill
• pepper
• salt
• little white wine
• oil

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Instructions

1. Cut the onion into small pieces and sauté in a pan with a little oil until translucent. Then add the chopped cherry tomatoes and the finely chopped garlic. Cut the salmon into bite-sized pieces. Chop the leek and add it with the salmon. Finally add the spinach leaves. Depending on your preference, squeeze in the juice from half a lemon to a whole lemon.
2. When the spinach leaves have collapsed, rinse with cream, crème fraîche and a little white wine. Bring everything to the boil and season with plenty of dill, salt and pepper.
3. Meanwhile, pre-cook the penne in salted boiling water for five minutes.
4. Mix the penne with the sauce and place in a baking dish. Sprinkle generously with grated cheese.
5. Bake at 180 ° C top / bottom heat in a preheated oven for about 20 minutes until the cheese is crispy.