Salmon with Creamy Spinach & Hollandaise Sauce

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4.5 from 50 votes

Salmon with Creamy Spinach & Hollandaise Sauce

40 minutes

Ingredients

  • 1 salmon fillets (small, 125g / 4.4 oz - you can use a large fillet, ~ 150-200g / 5.3-7.1 oz if you don't follow the fat fast)
  • 1/2 packet frozen spinach (small, 125g / 4.4 oz - you can use a large fillet, ~ 150-200g / 5.3-7.1 oz if you don't follow the fat fast)
  • 1 tablespoon heavy whipping cream (small, 125g / 4.4 oz - you can use a large fillet, ~ 150-200g / 5.3-7.1 oz if you don't follow the fat fast)
  • 2 tablespoons ghee (small, 125g / 4.4 oz - you can use a large fillet, ~ 150-200g / 5.3-7.1 oz if you don't follow the fat fast)
  • 1 hollandaise sauce (small, 125g / 4.4 oz - you can use a large fillet, ~ 150-200g / 5.3-7.1 oz if you don't follow the fat fast)
  • ground black pepper (small, 125g / 4.4 oz - you can use a large fillet, ~ 150-200g / 5.3-7.1 oz if you don't follow the fat fast)
  • 1 pinch salt (small, 125g / 4.4 oz - you can use a large fillet, ~ 150-200g / 5.3-7.1 oz if you don't follow the fat fast)

Instructions

  • 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.
  • 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.
  • 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.
  • Add the heavy whipping cream (or coconut milk).
  • Take off the heat and set aside.
  • Meanwhile, prepare the Hollandaise sauce.
  • Remove the salmon from the oven and set aside for 5 minutes.
  • Pour over the Hollandaise sauce and enjoy!

Originally posted 2019-02-20 17:39:42.

Article Categories:
Lunch

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