Baked Salmon with Shrimp, Spinach, and Horseradish Gratin
- 450g/1 lb large shrimp, peeled and deveined
- 4 salmon fillets (170g/6 oz each)
- 400g/14 oz fresh spinach
- 200g/7 oz cherry tomatoes, various colors and sizes
- 225g/1 cup (2 sticks) unsalted butter, softened
- 2 lemons, sliced (optional)
- 2 tbsp prepared horseradish
- 2 bulbs of fennel, sliced
- salt and pepper, to taste
- fresh dill, chopped (for garnish)
1. Preheat the oven to 200°C/400°F.
2. In a large skillet, cook the sliced fennel in butter over medium heat until caramelized, then set aside.
3. In the same skillet, cook the spinach with a pinch of salt until wilted, then add the cherry tomatoes and cook for 2 minutes. Season with salt and pepper to taste.
4. In a separate pan, sear the salmon fillets until cooked through, then set aside.
5. In a greased 23x33cm/9x13-inch baking dish, create a layer of sautéed fennel. Add a layer of spinach and cherry tomatoes on top, followed by a layer of seared salmon.
6. Repeat the layers, finishing with a layer of spinach on top. Sprinkle the shrimp over the spinach and dot the top with butter.
7. Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and the salmon is cooked through. Garnish with chopped fresh dill, lemon slices, and a dollop of horseradish, if desired.
- baking dish
- skillet
- cutting board
- knife
- spoon
- oven
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