Herb-Crusted Salmon With Garlic Butter Spinach Recipe

About this recipe

A rich and flavorful keto-friendly dinner featuring tender salmon with a crispy herb crust, paired with sautéed spinach in garlic butter for a satisfying meal.

Ingredients

• - Mowi Scottish Salmon Fillets
• - Schwartz Flat Leaf Parsley
• NaN Top Op Suva Dill Seeds
• 50G Black Garlic Cloves, 50G
• 1 Bunch Spinach Fresh 1 Bunch
• - PLJ Lemon Juice Original Sharp 500ml
• NaN Old India Blanched Ground Almond Flour
• - Lurpak Unsalted Butter
• 1 L Olive Oil – Organic
• - Greenfields Black Peppercorns
• 100G Sichuan Pepper, 100G
• 50G Pepper Black Ground BWFO

Instructions

1. 1. Preheat your oven to 200°C and line a baking tray with parchment paper.
2. 2. Finely chop parsley and dill, then mix them with almond flour in a bowl.
3. 3. Season the salmon fillets with salt, black pepper, and a drizzle of lemon juice.
4. 4. Coat the salmon fillets evenly with the herb-almond mixture, pressing gently to adhere.
5. 5. Arrange the coated salmon on the baking tray and drizzle with olive oil.
6. 6. Bake the salmon in the oven for 15-20 minutes, until the crust is golden and the fish is cooked through.
7. 7. While the salmon is baking, peel and mince the garlic cloves.
8. 8. Heat butter in a large skillet over medium heat, then add the minced garlic.
9. 9. Sauté the garlic for 1-2 minutes until fragrant, but not browned.
10. 10. Add fresh spinach to the skillet and cook for 3-4 minutes, stirring occasionally, until wilted.
11. 11. Season the spinach with a pinch of salt and black pepper, then remove from heat.
12. 12. Plate the baked salmon alongside the garlic butter spinach for serving.