Herb-Crusted Salmon With Creamed Spinach Recipe

About this recipe

A perfectly baked salmon fillet topped with aromatic herbs, paired with a rich creamy spinach side for a fulfilling keto dinner.

Ingredients

• - Schwartz Flat Leaf Parsley
• - Mowi Scottish Salmon Fillets
• 600G Picard Organic Spinach Leaves
• 1 L Olive Oil – Organic
• NaN Top Op Suva Dill Seeds
• 1 Piece Lemon Grass Bwfo
• 100G Sichuan Pepper, 100G
• 50G Black Garlic Cloves, 50G
• - Tata Salt

Instructions

1. 1. Preheat your oven to 200°C and line a baking tray with parchment paper.
2. 2. Rub the salmon fillets with olive oil, salt, and pepper and place them on the tray.
3. 3. Finely chop parsley, dill, and garlic and mix them together for the herb crust.
4. 4. Sprinkle the herb mixture evenly over the salmon fillets and set aside.
5. 5. Heat a skillet over medium heat and add a tablespoon of olive oil.
6. 6. Add minced garlic to the skillet and sauté until fragrant, about 1 minute.
7. 7. Add the fresh spinach leaves to the skillet and cook until wilted, stirring occasionally.
8. 8. Reduce the heat and pour heavy cream into the spinach, stirring to combine.
9. 9. Season the spinach mixture with salt, pepper, and a squeeze of lemon juice.
10. 10. Place the salmon in the oven and bake for 12-15 minutes, or until cooked through.
11. 11. Stir the creamed spinach once more and remove from heat when thickened.
12. 12. Plate the salmon alongside the spinach and garnish with a slice of lemon.