Baked salmon fillet with parmesan bread crust

AUTHOR
Jennie Fields
DIFFICULTY
very easy
RATING
4 15
COOK TIME
50 mins
TOTAL TIME
50 mins

Ingredients

Servings: 4
  • 1 Onion
  • 1 TABLESPOON Oil
  • 500 g Frozen leaf spinach
  • 2-3 discs White bread (from the day before)
  • 1 Garlic clove
  • 3-4 Stem(s) Parsley
  • 2 TABLESPOONS Butter
  • 250 g cherry tomatoes
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp Nutmeg
  • 150 g Whipped cream
  • 600 g Salmon fillet
  • 50 g Parmesan (piece)

Directions

  1. 1

    Peel and finely chop the onion. Heat the oil in a pot. Sauté the onion in it. Add the frozen spinach and 3 tbsp. water and cook covered for about 15 minutes. Continue cooking for approx. 5 minutes open, so that the cooking water evaporates.

  2. 2

    For the crust, crumble the bread finely. Peel garlic and dice finely. Wash parsley, shake dry and chop finely. Heat butter in a pan. Roast the bread in it until golden brown. Add garlic and parsley, roast briefly and remove from heat.

  3. 3

    Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Wash and halve the tomatoes. Season spinach with salt, pepper and nutmeg. Spread with tomatoes in an ovenproof dish. Pour cream over it.

  4. 4

    Rinse salmon fillet, dab dry and cut into 4 slices. Season with salt and pepper and place on the spinach. Grate parmesan and mix with the breadcrumb mix. Spread on the salmon and press on a little.

  5. 5

    Bake in a hot oven for about 20 minutes. Mashed potatoes go well with it.

Nutrition Facts

KCAL
650 kcal
CARBS
15 g
FATS
44 g
PROTEINS
43 g