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Ingredients (4 servings)
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4 Stk. Frisches Lachsfilet
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300 g Bio Porree
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200 g Bio Baby Spinat
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150 g Joghurt nach griechischer Art
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50 g Grana Padano gerieben
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Olivenöl
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Salz, Pfeffer, Muskatnuss
Preparation
- Wash the leek thoroughly and cut into fine rings. Wash the baby spinach and drain well.
- Pat the salmon fillet dry, season with salt and pepper, and fry in a pan with hot olive oil for about 4 minutes on each side, then keep warm.
- Sauté the leek in the pan drippings over medium heat for 5 minutes, then add the baby spinach and let it wilt.
- Stir the Greek yogurt and grated cheese into the vegetables, season with salt, pepper, and nutmeg, and serve the salmon fillet on top.
