Facebook
WhatsApp
X
Ingredients (2 servings)
-
200 g Bio-Lachsfilet Pikant
-
450 g Cremespinat laktosefrei
-
1 Stk. Grana Padano
-
Olivenöl
-
Salz und Pfeffer
Preparation
- Thaw and heat the lactose-free creamed spinach in a pot over medium heat, stirring occasionally.
- Meanwhile, heat some olive oil in a pan and fry the spicy salmon fillet for about 3 to 4 minutes on each side until it is still juicy on the inside.
- Freshly grate a portion of the Grana Padano, stir half of it into the hot spinach, and season to taste with salt and pepper.
- Arrange the creamed spinach on two plates, place the fried salmon fillet on top, and serve sprinkled with the remaining grated cheese.
