Salmon with creamy spinach sauce Rezept zurück zur Rezeptübersicht
Zutaten für 4 PersonenZubereitungszeit: 35 Minuten
Schwierigkeit: einfach
Zutaten
| 4 | salmon fillets without skin |
| 3 EL | coconut oil |
| 4 | cloves of garlic |
| 1 | onion |
| 150 g | fresh cherry tomatoes |
| 400 ml | cream |
| 80 g | parmesan |
| 100 g | fresh baby spinach |
| 1 TL | coriander fennel dill spice oil |
| salt and pepper | |
| optional - white wine for deglazing | |
| fresh basil |
Zubereitung
Heat two tablespoons of coconut oil in a large pan. Fry salmon fillets over moderate heat for 4 to 5 minutes from each side until golden brown. Take the fillets out of the pan and put them on the side.
Finely chop garlic and onions and sauté in the same pan with a tablespoon of coconut oil until brown. Wash the cherry tomatoes, cut them in half and heat in the pan for 2 minutes. Deglaze with cream und bring to the boil while stirring. Wash the spinach, add to pan and simmer for 5 minutes. Grind parmesan and melt in the pan. Carefully place the salmon fillets in the sauce, season with coriander fennel dill spice oil and simmer over low heat for 2 to 3 minutes. Garnish with fresh basil. Serve with tagliatelle or rice.
Hinweise
You can also serve the sauce with zucchini noodles for a low-carb dish.
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