Preparation time: 10 minutes
Cooking time: 15 min
Portions: 1 person
200 gr of fresh salmon fillet
10 small blanched asparagus
1 medium tomato
1 small onion, diced
1 garlic clove, chopped
5 sun-dried tomatoes
500 gr fresh spinach or 250 gr frozen spinach
1 C. mustard
1 C. breadcrumbs
Salt and pepper to taste
Olive oil (sufficient quantity)
- Sauté the spinach with the onion and garlic. Let stand for 5 to 10 minutes and add the sun-dried tomatoes in strips.
- Open the salmon to three quarters and stuff with the spinach and sundried tomato mixture.
- In a pan, heat a little olive oil and brown each side of the salmon for approximately 1 minute, then finish cooking in the oven for 7 minutes.
- Cut the tomato in half, brush with mustard and cover with breadcrumbs a little salt and pepper and put in the oven the last 5 minutes of cooking the salmon.
Serve with spicy olive oil or lemon sour cream or simply lemon or orange flavored olive oil (on sale at La Mer sur Papineau store) with white rice, mashed potatoes or duchess potatoes