Approx. 799 kcal (3339 kJ) / 42 g protein / 61 g fat / 10 g carbohydrates
The information of nutritional, using Kühne products, are calculated based on the nutrition program of Unical.
1. Wash the spinach thoroughly, remove the large stems, drain well. Cut the spring onions into rings, peel garlic and cut into thin slices. Zest half of the lemon in thin strips.
2. Cook the eggs for 7 minutes and set aside until ready to serve.
3. Season the salmon with salt and pepper, sear in oil on all sides in succession until golden brown, remove from the frying pan and set aside. Sauté the spring onions in vegetable oil, add Kühne Yoghurt & Dill Dressing and heat. Season with salt, pepper and a pinch of sugar. Carefully add the salmon and let marinate for about 4 minutes.
4. Sauté the spinach with garlic and lemon zests in oil for about 2 minutes until it wilts. Season with salt and pepper. Peel the eggs from their shells, cut into halves and serve with the spinach to the salmon.
*Tip: the cooking time applies to eggs at room temperature. Chilled eggs need about 30 seconds longer.*