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Ingredients (2 servings)
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400 g SPAR Lachsfilet natur
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600 g Iglo Cremespinat
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600 g SPAR Kartoffelprodukte tiefgekühlt
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Öl, Salz, Pfeffer
Preparation
- Bake the frozen potato products in the oven until crispy according to the package instructions.
- Slowly heat the creamed spinach in a pot over medium heat, stirring occasionally.
- Heat a little oil in a pan and fry the salmon fillet on both sides until golden brown. Season with salt and pepper to taste.
- Arrange the fried salmon together with the hot creamed spinach and crispy potatoes on plates and serve.
