Salmon with Creamy Spinach & Hollandaise Sauce


Step 1Preheat 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.

Step 2Season 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.

Step 3Meanwhile, 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.

Step 4Grease a skillet with the remaining ghee and heat over medium-high heat. Add the spinach and cook for 2-3 minutes while mixing.

Step 5Add the cream cheese (or heavy whipping cream or coconut milk). Cook for 1-2 minutes. Season with salt.

Step 6 Take off the heat and set aside. Meanwhile, prepare the Hollandaise sauce.

Step 7Remove the salmon from the oven and set aside for 5 minutes.

Step 8Place the creamed spinach on a serving plate and top with the baked salmon.

Step 9Pour over the Hollandaise sauce and enjoy. Eat immediately.