Salmon trout with spinach

INGREDIENTS:

• 1 salmon trout
• 400 grams of fresh spinach
• 2 elongated cherry tomatoes
• 1/2 teaspoon of oil
• 50 grams of ham cubes
• 2 garlic cloves
• 1/4 teaspoon dill
• 1 teaspoon of black pepper
• pink salt to taste

ELABORATION:

1. The salmon trout must be clean and desquamated.
2. Season with spices (salt, dill, black pepper). And put in the freezer overnight.
3. Then defrost the night before making it and it has already taken all the flavor.
4. Put the trout, 10 minutes at 170°, in an air fryer tray with special parchment paper for the oven.
5. When it has released its own oil, take it out for a moment and drain it in a pan and put it back in the fryer for another 10 minutes at 170°.
6. Meanwhile, in that oil, add some garlic and spinach with salt, pepper and dill so that everything tastes the same.
7. When it's all done. Garnish with the cherry tomato and ham. You put it in the residual heat of the fryer.

The trout for two was amazingly good!