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RECIPE
MAIN COURSES
Salmon and Spinach with Lemon Cream
A tasty dish low in carbs and packed with protein, electrolytes and omega 3 fats!
Net Carbs
5.9g
Total Carbs
8.5g
Protein
38.3g
Fat
57.4g
Calories
702kcal
Carbs:Fat Ratio
9.7
Serving
1
Prep time : 10
Cook time : 15
Ingredients :
- 90g fresh spinach
- 15g ghee or butter（or coconut oil）
- 15g pine nuts
- 60g heavy whipping cream（or coconut milk）
- 24g fresh lemon juice
- ½ tbsp fresh parsley
- pinch of pink Himalayan or sea salt
- 150g salmon fillet
Instruction :
1. Place the fresh or defrosted salmon fillets on a plate. Season them with salt to taste.
2. Wash the spinach and drain well. Grease a skillet with half of the ghee and add the spinach. Cook and stir for about 1 minute. Add in and cook the pine nuts, for another 30 seconds. Remove the pine nuts from the heat.
3. Grease a skillet with the remaining ghee. Heat the skillet over a medium heat. Add the salmon (skin side down first). Cook for 3-4 minutes per side until golden.
4. Serve the dish by spooning the spinach on a plate. Top the spinach with salmon. Pour the sauce and serve with a lemon wedge.
