Salmon and spinach pasta bake
Ingredients
450 g fresh or frozen spinach, defrosted
1 clove of garlic
Salt
Nutmeg
500 g green tagliatelli
400 g salmon fillet
1-2 tbsp lemon juice
Pepper, freshly ground
200 ml double cream
250 g sour cream
2 tbsp mixed Italian herbs
20 g flaked almonds
Method
Blanch fresh spinach in boiling water
for 1 minute then drain well. Squeeze
any excess water out. by hand.
Roughly chop the spinach and season
with salt and a little nutmeg.
Cook the tagliatelle to "al dente".
Rinse the salmon, pat dry, drizzle with
lemon juice and season with salt and
pepper.
Mix the cream with the sour cream and
herbs and season with salt and pepper.
Place the tagliatelle in a greased
oven-proof dish (approx. 20 x 30 cm),
and arrange the spinach and diced
salmon on top. Pour the sauce over the
top, sprinkle with the sliced almonds
and bake uncovered.
Recommended settings
H 6x0x H 6x6x H 6x9x
Oven function d
Temperature 160–180
Heating-up
phase
Rapid
Shelf level 1 2 1
Number/type of
bursts of steam
3/time controlled
Amount of water See display
1st burst of
steam
Release after 5 minutes
2nd burst of
steam
Release after 15 minutes
3rd burst of
steam
Release after 25 minutes
Duration 30–40
Savoury snacks
115
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