Summary

Ingredients

• 800 g salmon fillet (s)
• 1 carrot (s)
• 1 red pepper (s)
• 2 tomato (s)
• 2 cloves garlic)
• 300 g spinach leaves, frozen
• olive oil
• Vegetable broth
• 150 g sour cream
• salt and pepper
• Lemon juice

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Instructions

1. Wash the salmon fillet, pat dry and drizzle with lemon juice, let it steep a little, then season with salt and pepper. Wash, clean and dice the carrots, peppers and tomatoes. Finely dice the garlic cloves and defrost the spinach leaves.
2. Heat 2 tablespoons of oil in a pan, fry the garlic and carrot for 5 minutes, then add the remaining vegetables and sauté. Deglaze with 100 ml vegetable stock and the sour cream. Then place the salmon on the vegetables and let simmer for 20 minutes at a medium temperature.