Salmon in Lemon Sauce with Spinach and Potatoes
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 slices salmon, frozen, 50 g each
- 1 lemon (s)
- 1 cup cream
- Vegetable broth
- 500 g spinach leaves, frozen
- 1 clove garlic
- 4 port. Potato
- olive oil
- 0.5 ½ bunch dill
Print Recipe
Pin Recipe Instructions
- Thaw the salmon and rinse under cold running water and pat dry. Then the salmon is fried in hot olive oil. When it has a nice color, extinguish with the juice of the squeezed lemon and add about 150ml of water. Now add a teaspoon of vegetable stock and cover the pan with a lid. Then reduce the heat a little and cook the salmon for about 8-10 minutes.
- After 5 minutes, add the cup of cream.
- In the meantime, prepare the frozen spinach with salt, 1 teaspoon vegetable stock and the garlic and cook the boiled potatoes.
- Just before serving, pour the fresh dill over the salmon. (Fresh dill tastes best, but it also works great with dried dill)
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