Salmon on Spinach with Tomatoes

Ingredients

• 600 g salmon trout fillet (skinless)
• 1 EL lemon juice
• 800 g fresh spinach leaves
• 1 onion
• 2 Garlic cloves
• 4 EL Olive oil
• Salt
• Pepper (freshly ground)
• Nutmeg (freshly grated)
• 800 g tomatoes
• 2 stalks tarragon
• 1 TL aged balsamic vinegar
• Zucker

Instructions

1. 1.

   Preheat the oven to 180°C with top and bottom heat.

2. 2.

   Wash the fish, pat dry, and drizzle with lemon juice.

3. 3.

   Wash the spinach, rinse, shake off excess water. Peel and finely chop the onion and garlic. Sauté both in 2 EL hot oil until translucent. Add the spinach and let it wilt. Season with salt, pepper, and nutmeg. Remove from pan and spread in a baking dish. Score the tomatoes crosswise, blanch in boiling water, cool, peel, quarter, scoop out flesh, and dice. In the pan, sauté in 2 EL hot oil for about 2 minutes. Wash tarragon, shake dry, pick leaves, roughly chop, and mix in. Season with salt, pepper, balsamic vinegar, and a pinch of sugar.

4. 4.

   Place the salmon on the spinach bed, season with salt and pepper. Top with tomato cubes and bake in the preheated oven for 10-12 minutes.