Salmon trout with tomatoes and creamed spinach

Salmon trout with tomatoes and creamed spinach

Total: 30 min. | Active: 30 min.
gluten-free, Low Carb
Nutritional value / person: 410 kcal
, Fat: 29 g
, Carbohydrate: 7 g
, Protein: 28 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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Tomatoes and creamed spinach

1 tbsp olive oil
1 onion, finely chopped
1 garlic clove, finely chopped
400 g leaf spinach
300 g cherry tomatoes, quartered
200 g single cream for sauces
1 organic lemon, a little grated zest and 2 tsp of juice
¾ tsp salt
a little pepper


4 salmon trout fillets (each approx. 120 g), filleted
½ tsp salt
a little pepper
1 tbsp olive oil
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How it's done

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Tomatoes and creamed spinach

Heat the oil in a wide pan. Sauté the onion and garlic. Add the spinach, allow to wilt while stirring occasionally. Add the tomatoes, mix, pour in the single cream, simmer for approx. 5 mins. Stir in the lemon zest and juice, season.


Season the fish fillets. Heat the oil in a non-stick frying pan. Reduce the heat, fry the fish fillets for approx. 2½ mins. on each side. Serve with the tomatoes and creamed spinach.

Good to know
Serve with: Rice, pasta

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