Potato and Salmon Gratin with Spinach

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Potato and Salmon Gratin with Spinach
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Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
696
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie696 cal.(33 %)
Protein41 g(42 %)
Fat44 g(38 %)
Carbohydrates27 g(18 %)
Sugar added0 g(0 %)
Roughage2.9 g(10 %)
Vitamin A0.4 mg(50 %)
Vitamin D5.9 μg(30 %)
Vitamin E5.7 mg(48 %)
Vitamin K104 μg(173 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.6 mg(55 %)
Niacin23.1 mg(193 %)
Vitamin B₆1.2 mg(86 %)
Folate155 μg(52 %)
Pantothenic acid1 mg(17 %)
Biotin5.9 μg(13 %)
Vitamin B₁₂6.2 μg(207 %)
Vitamin C51 mg(54 %)
Potassium1,467 mg(37 %)
Calcium155 mg(16 %)
Magnesium100 mg(33 %)
Iron3.2 mg(21 %)
Iodine27 μg(14 %)
Zinc1.5 mg(19 %)
Saturated fatty acids15.9 g
Uric acid47 mg
Cholesterol133 mg
Complete sugar4 g

Ingredients

for
4
Ingredients
600 grams predominantly waxy potatoes
olive oil (for greasing)
100 grams Spinach
salt
2 garlic cloves
2 Red onions
1 Tbsp olive oil
100 milliliters dry white wine
250 milliliters Vegetable broth
200 grams cream cheese
2 Tbsps grated Parmesan
freshly ground peppers
freshly grated Nutmeg
1 splash lemon juice
600 grams Salmon
Lemon wedge (for garnish)
How healthy are the main ingredients?
potatoSalmoncream cheeseSpinachParmesanolive oil

Preparation steps

1.

Scrub the potatoes thoroughly and cook in a pot of boiling salted water for about 20 minutes, until fork-tender. Peel, let cool slightly then chop.

2.

Preheat the oven to 180°C (approximately 350°F) convection. Grease a baking dish with oil.

3.

Rinse the spinach, trim and blanch in salted boiling water until tender. Shock in ice water, drain, squeeze out excess liquid and chop coarsely. Peel the garlic and onions. Chop the garlic finely and cut the onions into rings. Sauté the garlic and onions in olive oil for 1-2 minutes, until translucent. Deglaze with wine, cook until evaporated then pour in the broth. Remove from the heat, stir in the cream cheese and Parmesan. Season with salt, pepper, nutmeg and lemon juice.

4.

Rinse the salmon, pat dry and cut into bite-sized pieces. Transfer to the prepared pan along with the potatoes. Pour the sauce over top and bake until golden brown, about 25 minutes. Add a little broth, if necessary. Serve garnished with lemon wedges.