Salmon in Coconut Milk Sauce

Instructions

• 1
  Cook the pasta in salted boiling water until tender. Cooking time may vary depending on the type of pasta: if you have fresh pasta, cook it for about 2–3 minutes – but if you have classic dried pasta, allow about 12–20 minutes of cooking.
• 2
  While the pasta is cooking, finely chop the onion, crush the garlic, and rinse the spinach in cold water. If you have large spinach leaves, chop them coarsely.
• 3
  Preheat the oven to 180 °C. Prepare a large pan that can accommodate all 4 salmon fillets at once. Heat the pan dry over medium heat, place the fillets on it (skin-side down) and sear them for approx. 2 minutes. Then carefully flip the fillets with a spatula and sear them on the skinless side for another 1.5 minutes.
• 4
  Remove the fillets from the pan and transfer them to a baking dish (20 cm × 30 cm). Leave the pan on the hob, heat 1 tablespoon of olive oil in it, add the chopped onion and fry it for about 1 minute over medium heat. Then reduce the heat, add the crushed garlic to the pan, stir, and immediately add the spinach. Sauté everything for 4 minutes over low heat. Finally, pour the coconut milk into the pan, season with salt and pepper, and let it simmer together for 3 minutes. Pour the resulting mixture into the baking dish with the salmon fillets, place the dish in the preheated oven and bake for 7–8 minutes at 170–180 °C.
• 5
  Serve the baked salmon with cooked pasta and chopped dill.