Salmon in pastry crust with spinach

Ingredients

• 8 sheets lasagna noodles
• Salt
• 40 g pine nuts
• 2 handfuls parsley
• 1 handful thyme
• 3 tbsp olive oil
• 4 tbsp grated Parmesan
• Pepper (freshly ground)
• 500 g salmon fillet
• 1 tbsp liquid butter
• 4 fresh garlic cloves
• 250 g Spinach
• 1 tbsp butter
• 80 ml heavy cream
• 1 splash Lemon juice

Instructions

1. 1.

   Cook the noodles in salted water until al dente. Drain and pat dry.

2. 2.

   Roast the pine nuts in a hot pan until golden brown, then let cool. Rinse the parsley and thyme, shake off excess moisture, and strip the leaves. Combine the herbs with the pine nuts and oil in a blender and puree finely. Fold in 2 tbsp parmesan and season with salt and pepper.

3. 3.

   Preheat the oven to 180°C (350°F) on both lower and upper heat.

4. 4.

   Lay two noodles slightly overlapping each other, brush with the herb paste, leaving a narrow edge free. Rinse the salmon, pat dry, and cut into four pieces. Place them in the center of the noodles and fold over. Position seam side down on a baking sheet lined with parchment paper. Brush with liquid butter and sprinkle remaining parmesan. Bake for about 15 minutes until lightly golden.

5. 5.

   Meanwhile, peel the garlic and slice thinly. Rinse the spinach, clean, and roughly chop. Sauté the garlic briefly in hot butter. Add the spinach and let it wilt. Pour in the cream, reduce slightly, and season with lemon juice, salt, and pepper.

6. 6.

   Remove the salmon from the oven, let rest briefly, then serve sliced pieces on top of the spinach.