Low-carb salmon pan with spinach

Low-carb salmon pan with spinach: a creamy pan dish with salmon, spinach, cherry tomatoes, coconut milk and lemon – quick to make and nice and hearty.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 15 min
• Total time: 25 min
• Calories: 480 kcal per serving
• Protein: 38 g
• Fat: 32 g
• Carbs: 8 g

Ingredients

• 300g wild salmon
• 200g spinach
• 150g cherry tomatoes
• 1 onion
• 1 clove of garlic
• 100ml coconut milk
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1 pinch of salt
• 1 pinch of pepper

Method

You’ll need: frying pan · chopping board · knife · wooden spoon

1. Peel and finely dice the onion and garlic. Halve the cherry tomatoes and cut the salmon into bite-sized pieces.
2. Season the salmon with lemon juice, salt and pepper. Fry it briefly in the olive oil until lightly browned, then carefully take it out of the pan.
3. Cook the onion and garlic in the same pan until soft and translucent. Add the cherry tomatoes and cook briefly.
4. Stir in the spinach and let it wilt. Pour in the coconut milk, season with salt and pepper and let it simmer briefly.
5. Return the salmon to the pan and warm it gently in the sauce. Only leave it in briefly so it stays juicy – in pregnancy, until it's cooked right through.
6. Serve hot straight away. Add a few drops of lemon juice if you like.

Good to know

I especially like a dish like this on busy days. It's quick in the pan, nicely creamy and still tastes fresh.

Swaps

Salmon → trout (similar protein content, also provides omega-3 fatty acids); coconut milk → cream from grass-fed milk (milder flavour; contains milk); spinach → chard (also provides fibre and folate); olive oil → ghee (heat-stable and aromatic; contains milk)

Allergens

Contains fish; the taste of coconut milk is often unfamiliar to very young children. In pregnancy, the dish is suitable as long as the salmon is cooked right through.

Dairy-free recipes