Salmon with spinach and papillotte

Name: salmon with spinach and papillotte
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Italian
Ingredients: 1 toe garlic; 3 anchovy fillets in canned oil à 46 g; 6 el traditional olive oil; 300 g fresh leaf spinach; 500 g fresh salmon fillet; 1 lemon; 10 g fresh flat parsley container of 20 g; 30 g unroasted walnuts

Italian fish dish with garlic, anchovy fillet, spinach, salmon fillet, lemon, parsley and walnuts.

Ingredients

Kitchen Stuff

aluminium foil

Directions

Preheat the oven to 200 ° C.
Cut the garlic into slices. Let the anchovy fillets drain and cut finely.
Heat the oil in a frying pan and fry the garlic and the anchovies for 1 min. Add the spinach in parts and let it sink.
Let the spinach drain in a colander. Season with salt and pepper. Press out as much moisture as possible with a spoon.
Cut the spinach smaller. Cut the salmon fillet into equal pieces. Sprinkle with salt and pepper.
Clean the lemon. Grate the yellow skin of the lemon. Slice the parsley. Finely chop the walnuts.
Mix the parsley with the walnuts and the grater. Roll the salmon through this mixture.
Take a sheet of aluminum foil of approx. 30 cm in length and brush the middle with some oil. Divide ¼ of the spinach over it.
Put a piece of salmon on it and sprinkle with some oil. Fold the foil closed. Make packages from the rest. Bake for about 15 minutes in the oven. Open at the table.