A casserole with salmon and spinach and covered with puff pastry. Such a great dish, no side dish needed. Simple and easy to prepare.
A casserole in the spring / early summer? Yes you can, and it’s certainly great when you use ingredients which are in season. This casserole with salmon and spinach is therefore with lots of vegetables that are in season: spinach, peas and arugula. Supplemented with salmon, a nice oily fish is good for the omega three. And to completely finish the casserole, you add some puff pastry on top. Serve the dish hot from the oven and you don’t even need a side dish.
Vegetables in season: June
In June there is a lot of supply of various vegetables in the Netherlands that are in season right now. Many leafy greens such as endive, bok choy, lettuce, spinach and sea lavender. Also, a number of coal are now at their best: cauliflower, Chinese cabbage, red cabbage, kohlrabi and broccoli are not to be despised now. Root vegetables like beetroot, are also available harvested from the Dutch grounds. Fresh sweet peas, beans and fennel can be harvested and also cucumbers, zucchini and the first tomatoes (from the cold greenhouses). And of course don’t forget the carrots.
Just a short list of vegetables from this season. I like cooking with them, because fruit and vegetables from the season are full of flavor. They are sweeter, firmer and tastier. And if you want to serve great meals, then cooking from season is one of the best tips. Look on the internet for the vegetables that are in season in your country.
Casserole with salmon and spinach
This post is also available in: Dutch