Ingredients
Scale
- 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 oil
- 1 serving Hollandaise sauce
- freshly ground black pepper
- pinch salt or more to taste
Directions
- 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!