Salmon spinach lasagne with citrus cream

Preparation:10 minutes
Cooking time: 20 minutes
Serves: 3-4

Ingredients for the salmon lasagne:
– 8-10 lasagne pasta
– 500 g salmon
– olive oil for frying (no oil if baking the salmon)
– 170 g fresh spinach (frozen and thawed spinach works fine too)
– 60 ml heavy cream 
– 1/2 tsp corn starch
– 1/4 tsp nutmeg
– 1/4 tsp sugar
– salt & pepper to taste

Ingredients for the lemon cream:
– 110 g sour cream
– lemon zest from a small lemon
– lemon juice from 1/2 small lemon
– salt & pepper to taste

Preparation:

1. Preheat oven to 200 °C and bake the salmon on parchment paper or foil for approximately 20 minutes or alternatively heat a skillet with a bit of olive oil and fry the salmon for about 10-12 minutes over medium heat.

2. Boil water for the lasagne pasta while the salmon is being prepared. Throw the fresh or thawed spinach in a pot with the heavy cream, nutmeg, sugar, salt and pepper. Stir the corn starch with a teaspoon of water and add to the spinach when boiling to thicken slightly. Cook for at least a couple of minutes or more.

3. While the pasta is cooking according to the instructions and the salmon is baking/frying and the spinach is simmering grab a small bowl and make the lemon cream by stirring all the ingredients.

4. If the timing is right, everything should be done now. Arrange the lasagne individually. First spinach, then lasagne, then salmon, then a little bit of spinach and last the lemon cream. Place the lemon cream on the table, if anyone wants more.