30/10/2023
INGREDIENTS
3 salmon fillets (150g each)
180 g pumpkin/sweet potato, cut into 1
cm. cubes
400g spinach leaves
2 shallots, finely diced
1 clove of garlic, finely chopped
50 grams of pine nuts
1 organic lemon, sliced
200ml cream_
50ml mascarpone_
salt, pepper, nutmeg
1 pinch of piri-piri, if needed
olive oil for frying
PREPARATION
Preheat oven to above/below 180°C. Roast the pine nuts in a small saucepan over medium to high heat, remove and set aside.
Place on a large saucepan with a suitable lid over medium heat and sauté the diced shallots in 2-3 tablespoons olive oil, adding lightly salt. Add the pumpkin cubes and garlic slices and saute for 2 minutes.
Add the spinach to the pan and cover the pan. Shred the spinach and mix with the ingredients in the pan. Season everything with salt, pepper, and a dash of nutmeg.
Add cream and mascarpone and mix. Bring the liquid to a boil and pour into the casserole dish. Sprinkle lemon slices on top.
Season the salmon fillet with salt and pepper (and a little piri-piri if needed) and place over the lemon in the casserole dish. Cook in the preheated oven for 20 minutes and serve immediately. Enjoy ❤
