Keto oven-baked wild salmon fillets with creamed spinach

Keto oven-baked wild salmon fillets with creamed spinach: juicy wild salmon from the oven, creamy spinach with cream, garlic and lemon – quick, satisfying and low-carb.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 20 min
• Total time: 30 min
• Calories: 550 kcal per serving
• Protein: 32 g
• Fat: 42 g
• Carbs: 6 g

Ingredients

• 2 wild salmon fillets
• 300g baby spinach
• 1 garlic clove
• Lemon
• 100ml cream (at least 30% fat)
• 1 tbsp olive oil
• 1 tbsp butter
• Pepper
• Salt

Method

You’ll need: oven · saucepan · baking tray · chopping board · knife

1. Preheat the oven to 180 °C (160 °C fan). Pat the wild salmon fillets dry, rub them with olive oil, salt and pepper and place them on a baking tray lined with baking paper.
2. Cook the wild salmon in the oven at 180 °C for 12–15 min until tender and still juicy inside. Prepare the lemon in the meantime.
3. Finely chop the garlic. Melt the butter in a saucepan and soften the garlic in it briefly until fragrant.
4. Add the spinach to the pan and let it wilt. Pour in the cream, bring briefly to the boil and leave to thicken over a gentle heat until creamy.
5. Season the creamed spinach with salt, pepper and, if you like, a little nutmeg. Take the salmon out of the oven and leave it to rest briefly.
6. Spoon the creamed spinach onto plates, place the wild salmon fillets on top and serve with 1 squeeze of lemon.

Good to know

A simple, honest oven dish for days when you want something simple and good. The salmon stays juicy, the creamed spinach soft and creamy. Often that's all you need.

Swaps

Cream → coconut milk (dairy-free, similarly creamy). Butter → ghee (contains only traces of lactose). Spinach → chard (also contains folate and potassium). Wild salmon → Arctic char (protein and a delicate flavour).

Allergens

Contains fish and dairy. Suitable for children if the salmon is cooked all the way through and mildly seasoned; during pregnancy, only serve fully cooked fish.