Penne with salmon and creamy leek & spinach sauce

• 1 leek
• 1 onion
• 1 garlic clove
• 360 grams of penne (contains wheat, may contain mustard and soy)
• 300 grams of cooking cream (contains milk, including lactose)
• 200 grams of spinach
• 300 grams of salmon
• 60 grams of grated mature cheese (contains milk, including lactose)
• 1 lemon
• 1 tbsp The Spice Club Dill
• 1 tbsp The Spice Club Oregano
• 1 vegetable stock cube
• 1 tbsp olive oil
• Salt and pepper (to taste)

Step 1: Preparation

• Bring a large pan with plenty of water to the boil for the penne.
• Halve the leek lengthwise and then cut it into thin half rings.
• Chop the onion.
• Press or finely chop the garlic.

Step 2: Fry the leek

• Heat half a tablespoon of olive oil per person in a saucepan with a lid over high heat.
• Fry the garlic, onion and leek for 4 to 5 minutes. Keep stirring well to prevent them from burning.

Step 3: Cook Penne

• Cook the penne according to package instructions, usually 10 to 13 minutes. Drain and let the penne steam out.

Step 4: Bake the Salmon

• Gently pat the salmon dry with paper towels. This ensures that the salmon gets a crispy crust during baking.
• Heat a pan over high heat and add a dash of olive oil. Wait until the pan is hot.
• Place the salmon fillet skin side down in the hot pan. Fry the salmon for 3-5 minutes on this side. This makes the skin nice and crispy.
• Carefully turn the salmon over and cook for another 1-2 minutes on the other side. The salmon should still be juicy on the inside, so be careful not to overbake it.
• Remove the salmon from the pan and place it on a plate

Step 5: Finish the sauce

• Add the cooking cream and the spice club fish to the leek in the frying pan and crumble 1 stock cube above the pan. Cover the pan and let it simmer for 8 to 10 minutes.
• At the last minute, add the spinach a handful at a time and stir until it has shrunk.
• Mix half of the grated cheese into the sauce and heat it again.
• Cut the lemon into wedges and squeeze 1/4 lemon per person into the sauce. Season the sauce with plenty of salt and pepper.

Step 6: Serve

• Divide the cooked penne among the plates and spoon the leek-spinach sauce with salmon over it.
• Garnish the dishes with the remaining grated cheese and the remaining lemon wedges.