Salmon casserole with cream cheese
A salmon casserole cream cheese, spinach, peas and covered with puff pastry. Such a great dish, no side dish needed. Simple and easy to prepare.
Ingredients
- 450 grams spinach fresh
- 2 tablespoons sunflower oil
- 2 tablespoons water
- 500 grams salmon fillet
- 4 eggs size L
- 150 grams cream cheese with herbs
- 200 grams peas
- 150 grams arugula
- 10 sheets puff pastry
Ingredients you need per step are listed below the step in Italic
Instructions
- Preheat the oven to 180 degrees Celsius.
- Heat a frying pan with 1 tablespoon of sunflower oil.
- Add the spinach and water and let the spinach dwindle fast.
- Put the spinach in a colander and let it drain.
- In the meanwhile clean the pan and pour the rest of the sunflower oil in it.
- Heat and cook the salmon on both sides for 3 minutes. Let it cool slightly.
- Mix the cream cheese with the eggs.
- In a bowl mix the drained spinach with the egg-cream cheese mixture, peas and arugula and season with salt and pepper.
- Put this mixture at the bottom of the baking dish.
- Divide the salmon into pieces and put it on the vegetable mixture.
- Lay the sheets of puff pastry loosely on top and press the sides of the dough around the filling.
- Using a knife, slice 3 indentations in the upper layer (3 indentations)
- Bake until golden brown in 35 minutes in the oven.
Nutrition
Calories: 485kcal | Carbohydrates: 16g | Protein: 40g | Fat: 29g | Saturated Fat: 9g | Cholesterol: 256mg | Sodium: 400mg | Fiber: 6g | Sugar: 5g | Vitamin A: 12465IU | Vitamin C: 57mg | Iron: 6mg
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