Salmon in Almond Crust on Almond Spinach

For salmon in almond crust on almond spinach, first pat the salmon fillets dry.

Season with sea salt and pepper from the mill, roll in the flour, pull through the beaten egg and then coat with the sliced almonds.

Heat a generous amount of sunflower oil in a frying pan and slowly fry the fillets in it for about 3 minutes on each side until golden brown.

Put aside the most beautiful and smallest leaves of spinach for garnish.Sauté shallots and garlic in a little olive oil, add remaining spinach leaves. Season with sea salt, ground pepper and grated nutmeg. Add almond slices and toss a few times until spinach is slightly collapsed.

Transfer spinach to a plate and arrange salmon on top. Drizzle the remaining spinach leaves with a few drops of lemon oil, sprinkle on top and serve the salmon in almond crust on almond spinach immediately.

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