Recipes
157
Salmon and spinach pasta bake
Preparation time: 60–70minutes
Serves 4
Ingredients
450 g spinach leaves (fresh or frozen)
1 clove of garlic
Salt
Nutmeg
500 g tagliatelle
400 g salmon fillet
10–20 ml lemon juice
Pepper, freshly ground
200 ml cream
250 g sour cream
2 tbsp. mixed Italian herbs
20 g flaked almonds
Accessories
Saucepan
Ovenproof dish (approx. 20x30cm)
Preparation
Blanch the fresh spinach in boiling
water for 1 minute and drain well, or
defrost the frozen spinach and drain.
Press gently to squeeze out the
moisture.
Chop up the spinach roughly. Season
with garlic, salt and nutmeg.
Cook the pasta al dente.
Wash, dry and cube the salmon, drizzle
with lemon juice and season with salt
and pepper.
Mix the cream and sour cream with the
herbs and season with salt and pepper.
Place layers of pasta, salmon and
spinach in an ovenproof dish. Pour the
sauce on top, sprinkle with almond
flakes and bake uncovered.
Settings
Oven function: Moisture Plus
Number/Type of bursts of steam: 2
Temperature: 160–170°C
Water volume: approx. 200 ml
Shelf level: 2
1st burst of steam:
5 minutes after the start of the
programme
2nd burst of steam:
After another 10 minutes
Duration: 35–40minutes
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