Zubereitung

1. 1

   Pat the salmon dry and season with salt and pepper. Heat the olive oil in a pan and fry the fillets skin-side down over medium heat until crisp, then flip briefly and lift out.

2. 2

   Finely dice the onion and garlic. Add the butter to the same pan and soften both until translucent.

3. 3

   Add the leaf spinach in batches and let it wilt. Pour in the cream, season with nutmeg, salt and pepper and let it reduce briefly until creamy.

4. 4

   Arrange the salmon on the creamed spinach, finish with a squeeze of lemon and serve straight away.