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Ingredients (4 servings)
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500 g Lachsfilet
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600 g Cremespinat
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40 g Butter
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1 Stk. Zitrone
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Salz, Pfeffer, Muskatnuss
Preparation
- Thaw the creamed spinach in a pot over medium heat, season with salt, pepper and some nutmeg, and heat through.
- Pat the salmon fillet dry, divide into 4 portions, and season both sides with salt and pepper.
- Heat half of the butter in a pan and fry the salmon on both sides for about 3 to 4 minutes each until golden brown.
- Halve the lemon, squeeze out the juice, and let it foam briefly in the pan with the remaining butter, then serve the salmon on the creamed spinach and drizzle with the lemon butter.
