Salmon and Spinach Bake

Summary

Ingredients

• 250 g salmon fillet (s) (frozen)
• 300 g spinach leaves (frozen)
• 4 tomato (s)
• 1 onion (s)
• 1 clove garlic
• 80 g parmesan, rated
• 100 ml RAMA Cremefine for cooking
• 2 tablespoon olive oil
• salt
• pepper

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Instructions

1. Thaw the spinach and salmon.
2. In the meantime, peel the onion and garlic and cut into small cubes.
3. Cut tomatoes into slices. Spread half of the tomatoes in a greased baking dish (1 tablespoon of oil) on the bottom and sprinkle half of the parmesan on top.
4. Fry the onions and garlic in 1 tablespoon of oil, then add the spinach and cook for a few minutes. Then pour Rama Cremefine over it and simmer for another 2 minutes. Season to taste with salt and pepper.
5. Spread the spinach mixture over the tomatoes in the baking dish. Place the defrosted salmon on top and cover with the remaining tomatoes.
6. Cook the casserole in a preheated oven at 180 ° C for about 20 minutes. After 15 minutes, spread the rest of the parmesan over the casserole.
7. Serve hot.