large salmon filet
½ large packet fresh or frozen spinach (125g / 4.4 oz)
1 tbsp heavy whipping cream (or coconut milk)
2 tbsp ghee, coconut oil or extra virgin olive oil1 serving Hollandaise sauce
freshly ground black pepper
pinch salt or more to taste
1.Preheat the oven to 200 C / 400 F. Place the salmon in a baking tray and drizzle with half of the olive oil, ghee or coconut oil. Season with salt and pepper and place in the oven. Cook for 20-25 minutes.
2.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.￼
3.Grease a skillet with half of the olive oil (or ghee, coconut oil) and heat over medium-high heat. Add the spinach and cook for about 3-5 minutes while mixing. Season with salt.￼
4.Add the heavy whipping cream (or coconut milk).￼
5.Take off the heat and set aside. Meanwhile, prepare the Hollandaise sauce.￼
6.Remove the salmon from the oven and set aside for 5 minutes.￼
7.Place the creamed spinach on a serving plate and top with the baked salmon. ￼
8.Pour over the Hollandaise sauce and enjoy!