Salmon and Spinach Pasta Bake

Ingredients16

• spelt fusilli400g
• salt1 TL
• onion1 Stück
• garlic clove1 Zehe
• fresh spinach100g
• bell pepper1 Stück
• salmon fillet200g
• chili flakes0.5 TL
• fresh chives0.5 Bund
• fresh dill0.5 Bund
• heavy cream350g
• eggs4 Stück
• shredded gouda100g
• salt1 Prise
• black pepper1 Prise
• neutral oil1 EL

Instructions

1. 1

   Pre-cook the fusilli with 1 tsp salt in salted water for 7 minutes and drain in a sieve. This way the bake needs less time in the oven and the salmon stays juicy.

2. 2

   Peel the onion and garlic. Finely chop the onion and press or finely chop the garlic.

3. 3

   Wash the spinach and bell pepper. Seed the pepper and cut it into bite-sized pieces, then spin the spinach dry.

4. 4

   Rinse the salmon, pat dry and check for bones, cutting off the skin if needed. Cut the salmon into slices.

5. 5

   Heat the oil in a pan and sauté the onion and garlic until translucent. Add the salmon and cook for 2 minutes until pale on the outside. Stir in the spinach until wilted and season with a pinch of salt, pepper and the chili flakes.

6. 6

   Finely chop the chives and dill and whisk them with the cream, eggs, a pinch of salt and a pinch of pepper.

7. 7

   Lightly grease a baking dish and add the pasta. Add the bell pepper, salmon and spinach and mix well.

8. 8

   Pour the egg-herb cream over the pasta and sprinkle the shredded gouda on top.

9. 9

   Bake in a preheated oven at 180°C (356°F) convection for about 15 minutes until golden brown.