- 500gr Baby Spinach
- 100gr Mozzarella di Bufala
- 4 tbsp Parmesan cheesegrated
- 4 Salmon fillet
- Colman's Lemon & Dill Salmon
Sauté the fresh spinach in a dallop of melted butter. Once the spinach has wilted, lower the heat and then add the shredded mozzarella di bufala and Parmigiano Reggiano.
Place the fresh salmon steaks in the baking bag found in the Colman’s Season And Shake Lemon & Dill Salmon. Sprinkle the seasoning from bottom sachet into the bag and gently shake to coat the steaks. Close and tie bag with blue tie found in pack.
Place in an oven proof dish and bake on middle shelf for 25 minutes at 180C. Once done, cut open the bag (be careful because of the hot steam). Serve with the spinach.
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