Salmon with Creamy Spinach & Hollandaise Sauce
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.
