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Ingredients (4 servings)
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500 g Lachsfiletportionen ohne Haut
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400 g Bio Baby Spinat
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150 g Joghurt nach griechischer Art
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150 g Mozzarella gerieben
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Olivenöl
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Salz, Pfeffer, Muskatnuss
Preparation
- Preheat the oven to 200 degrees Celsius top and bottom heat. Wash the baby spinach thoroughly and drain well.
- Heat a little olive oil in a large pan and briefly wilt the spinach in it. Season with salt, pepper, and a pinch of nutmeg.
- Stir the Greek style yogurt into the warm spinach and transfer everything into a baking dish.
- Pat the salmon fillets dry, season with salt and pepper, and place them on the spinach bed. Sprinkle everything with grated mozzarella and bake in the oven for about 15 to 18 minutes until golden brown.
