High-protein avocado wild salmon from the oven

High-protein avocado wild salmon from the oven: juicy wild salmon with creamy avocado, parmesan, almonds and baby spinach.

At a glance

• Serves 1
• Prep time: 5 min
• Cooking time: 15 min
• Total time: 20 min
• Calories: 520 kcal per serving
• Protein: 35 g
• Fat: 42 g
• Carbs: 5 g

Ingredients

• 150 g wild salmon fillet
• ½ avocado
• 1 tbsp lemon juice
• 1 tbsp ground almonds
• 1 tbsp parmesan
• 100 g baby spinach

Method

You’ll need: oven · frying pan · baking tray

1. Preheat the oven to 200 °C (180 °C fan) and place the wild salmon fillet on a baking tray lined with baking paper. Season the salmon with salt and pepper.
2. Mash the avocado with the lemon juice, salt and pepper to a creamy paste. Spread it evenly over the wild salmon.
3. Mix the ground almonds with the parmesan and sprinkle over the avocado layer. Bake the salmon in the oven at 200 °C for 12–15 min until cooked and lightly golden brown on top.
4. Wash the baby spinach thoroughly. Let it wilt briefly in a frying pan with a little olive oil and season it sparingly.
5. Check the salmon after baking: it should still be juicy inside and flake easily.
6. Arrange the baby spinach on a plate and place the avocado wild salmon on top. Serve with a little extra lemon juice if you like.

Good to know

When you want something simple that still tastes like really good food, this oven dish is just right. Juicy, creamy and pleasantly fresh.

Swaps

Wild salmon → trout (similar protein content, also with omega-3 fatty acids). Parmesan → sheep's milk pecorino (tangier, often more flavourful in small amounts). Ground almonds → ground hazelnuts (for variety, also with unsaturated fats). Baby spinach → chard (with fibre and minerals).

Allergens

Contains fish, almonds and milk. Good for children as long as you check the fish carefully for bones; in pregnancy, well-cooked salmon is the safe choice.