Stuffed salmon with spinach

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Salmon with a creamy spinach filling, a festive dish for Christmas



 Heat the oven to 200 degrees. Stir-fry the spinach with a pinch of salt and pepper until it has wilted. Drain in a sieve or colander and squeeze out as much moisture as possible. Finely chop the chives and crush the garlic clove and stir into the crème frache together with the lemon zest.

 Stir the spinach into the crème frache as well. Make a notch in the salmon, but not all the way through. Sprinkle with salt and pepper. Fill with the spinach filling. Then sprinkle with pine nuts. Place the salmon in the oven for about 12 – 15 minutes. Sprinkle with pink pepper and/or cress. Serve with some potatoes and/or some vegetables.

Source: Leukerecepten by leukerecepten-nl.
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