Salmon with spinach and sun-dried tomatoes

Preparation

I scrub and dry the potatoes. I place each potato between two toothpicks and cut into thin strips, creating an accordion cut. Open the potato and brush each cut with oil from the sun-dried tomato marinade and sprinkle with your favourite spices. Place the potatoes in an ovenproof dish and bake for around 60 minutes at 180 degrees C. Top-bottom heating

I wash and dry the salmon fillet and cut it into smaller pieces about 8 cm wide. Sprinkle the fish with lemon juice, rub in salt and pepper.

Rinse and dry the spinach. Heat the oil in a frying pan and fry finely chopped shallots. Then I add finely chopped garlic, fry the ingredients for a minute and add the spinach. Drizzle with lemon juice and heat until it loses its volume. Finally add the chopped tomatoes, nutmeg, heavy cream, pepper and salt. I stir and simmer the whole thing for about 5 minutes.

I heat up a second frying pan (in my case a grill one), using a brush I grease it with oil. On the hot grill I fry the salmon for about 3-4 minutes on each side, then turn it to the other side and continue frying for 1-2 minutes.

Place the salmon on the plates and put it on the plate.

I put the baked potatoes on the plates, next to them I arrange a pie of sun-dried tomatoes and spinach, and on top of that I put pieces of salmon. Then place the remaining spinach and sun-dried tomatoes on the fish. Serve with your favourite toppings.

Recipe by Justyna Ratajczak. Check out my page "Tysia Gotuje".