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[av_heading heading=’Salmón al horno con espinacas’ tag=’h1′ style=’blockquote modern-quote modern-centered’ size=» subheading_active=» subheading_size=’15’ margin=» margin_sync=’true’ padding=’10’ color=» custom_font=» av-medium-font-size-title=» av-small-font-size-title=» av-mini-font-size-title=» av-medium-font-size=» av-small-font-size=» av-mini-font-size=» av_uid=’av-jjrf5dwb’ custom_class=» admin_preview_bg=»][/av_heading]
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[av_row row_style=» av_uid=’av-g6kpyz’][av_cell col_style=» av_uid=’av-eshqkb’]Preparación[/av_cell][av_cell col_style=» av_uid=’av-cqcubf’]25 mins[/av_cell][/av_row]
[av_row row_style=» av_uid=’av-atqmuj’][av_cell col_style=» av_uid=’av-9898e3′]Cocina[/av_cell][av_cell col_style=» av_uid=’av-opruz’]15 mins[/av_cell][/av_row]
[av_row row_style=» av_uid=’av-5c8q23′][av_cell col_style=» av_uid=’av-3l4ci3′]Listo[/av_cell][av_cell col_style=» av_uid=’av-24pru3′]40 mins[/av_cell][/av_row]
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Ingredientes:
- 0,25 l. Aceite de oliva
- Espinacas
- Especias
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Instrucciones:
- Aliñar el salmón con el zumo de limón, aceite de oliva, sal y pimienta. Cocinar al horno durante 10 minutos.
- Escaldar las espinacas con agua y sal y un poco de aceite, remover y tapar. Escurrir y dejar reposar.
- Cortar el tomate en dados pequeños y los champiñones en láminas finas.
- Colocar las espinacas como base de cada plato, junto con el tomate y los champiñones. Añadir el salmón y aliñar con el resto del marinado.
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