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Ingredients (2 servings)
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400 g S-BUDGET Lachsfiletseite frisch
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600 g Iglo Cremespinat
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600 g SPAR Kartoffelprodukte tiefgekühlt
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Öl, Salz, Pfeffer und etwas Zitronensaft
Preparation
- Spread the potato products on a baking tray and bake in the oven until crispy according to the package instructions.
- Cut the fresh salmon into two equal portions and season with salt, pepper, and a little lemon juice.
- Slowly heat the creamed spinach in a pot over medium heat, stirring occasionally until hot and creamy.
- Heat a little oil in a pan and fry the salmon fillets on both sides for 3 to 4 minutes each until golden brown and slightly translucent in the center.
- Arrange the pan-fried salmon on plates together with the hot creamed spinach and crispy potatoes, and serve.
