Salmon with Creamy Spinach & Hollandaise Sauce

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. Place the creamed spinach on a serving plate and top with the baked salmon. Pour over the Hollandaise sauce and enjoy!

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

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