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Baked salmon with creamy spinach and lemony hollandaise — such as simple yet delicious meal packed with protein and healthy fats! It's also real easy to adjust the fat and protein to fit your macros. Need more protein? Simply increase the amount of salmon. For more fats, add a bit more cream cheese or cream. or drizzle the finished meal with some heart-healthy extra virgin olive oil.
The whole dish is served with creamy lemon Hollandaise sauce which is extremely easy to make once you learn how to do it. Here are my four fool-proof tips for perfectly smooth hollandaise:
- Always cook it gently over a pot filled with boiling water and never allow the water to touch the bottom of the bowl.
- Keep mixing it at all times if you don't want to find any lumps.
- Pour the butter (or ghee) in very slowly or it will curdle.
- Don't reheat your Hollandaise or it may curdle but instead make it fresh every time you use it just for the servings needed. If you do need to reheat it, use low heat and stir constantly. If it clumps up, place in a blender and pulse until smooth.
Hands-on Overall
Serving size 1 fillet + spinach & hollandaise
Nutritional values (per 1 fillet + spinach & hollandaise)
Net carbs4.2 grams
Protein35.5 grams
Fat56.2 grams
Calories665 kcal
Calories from carbs 3%, protein 21%, fat 76%
Total carbs7.7 gramsFiber3.5 gramsSugars1.6 gramsSaturated fat30.4 gramsSodium963 mg(42% RDA)Magnesium163 mg(41% RDA)Potassium1,444 mg(72% EMR)
Ingredients (makes 2 servings)
- 2 small salmon or trout fillets (250 g/ 8.8 oz)
- 2 tbsp ghee, virgin avocado oil or olive oil (30 ml)
- 300 g fresh or frozen and drained spinach or chard (10.6 oz)
- 2 tbsp cream cheese or heavy whipping cream or coconut cream (30 ml)
- 2 servings Hollandaise sauce (about 1/2 cup/ 120 ml)
- sea salt and pepper, to taste
Instructions
- Preheat the oven to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional). Place the salmon (I made a double batch) in a baking tray and drizzle with half of the ghee.
- Season with salt and pepper and place in the oven. Cook for 20-25 minutes. Alternatively, pan-fry the salmon fillets skin side down for about 5 minutes. Flip on the other side and cook for 2 more minutes.
- Meanwhile, prepare the creamy spinach. Wash the spinach and place in a salad spinner to remove any excess water or pat dry with a paper towel.
- Grease a skillet with the remaining ghee and heat over medium-high heat. Add the spinach and cook for 2-3 minutes while mixing.
- Add the cream cheese (or heavy whipping cream or coconut milk). Cook for 1-2 minutes. Season with salt.
- Take off the heat and set aside. Meanwhile, prepare the Hollandaise sauce.
- Remove the salmon from the oven and set aside for 5 minutes.
- Place the creamed spinach on a serving plate and top with the baked salmon.
- Pour over the Hollandaise sauce and enjoy. Eat immediately.
Salmon with Creamy Spinach & Hollandaise Sauce
Step by Step
Ingredients
- 2 small salmon or trout fillets (250 g/ 8.8 oz)
- 2 tbsp ghee, virgin avocado oil or olive oil (30 ml)
- 300 g fresh or frozen and drained spinach or chard (10.6 oz)
- 2 tbsp cream cheese or heavy whipping cream or coconut cream (30 ml)
- 2 servings Hollandaise sauce (about 1/2 cup/ 120 ml)
- sea salt and pepper, to taste
Instructions
- Preheat the oven to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional). Place the salmon (I made a double batch) in a baking tray and drizzle with half of the ghee.
- Season with salt and pepper and place in the oven. Cook for 20-25 minutes. Alternatively, pan-fry the salmon fillets skin side down for about 5 minutes. Flip on the other side and cook for 2 more minutes.
- Meanwhile, prepare the creamy spinach. Wash the spinach and place in a salad spinner to remove any excess water or pat dry with a paper towel.
- Grease a skillet with the remaining ghee and heat over medium-high heat. Add the spinach and cook for 2-3 minutes while mixing.
- Add the cream cheese (or heavy whipping cream or coconut milk). Cook for 1-2 minutes. Season with salt.
- Take off the heat and set aside. Meanwhile, prepare the Hollandaise sauce.
- Remove the salmon from the oven and set aside for 5 minutes.
- Place the creamed spinach on a serving plate and top with the baked salmon.
- Pour over the Hollandaise sauce and enjoy. Eat immediately.
Nutrition (per serving, 1 fillet + spinach & hollandaise)
Calories665kcal
Net Carbs4.2g
Carbohydrates7.7g
Protein35.5g
Fat56.2g
Saturated Fat30.4g
Fiber3.5g
Sugar1.6g
Sodium963mg
Magnesium163mg
Potassium1,444mg
Detailed nutritional breakdown (per 1 fillet + spinach & hollandaise)
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