This chili-covered salmon with spinach is elegant. Spicy. Simple. Delicious. Keto. What more can you want out of a dinner?
2 oz. butter or olive oil
1½ lbs salmon, in pieces
salt and pepper
½ cup mayonnaise or sour cream
1 tbsp chili paste
1 oz. parmesan cheese, grated
1 lb fresh spinach
Preheat the oven to 400°F (200°C).
Grease a baking dish with half of the butter. Season the salmon with salt and pepper, and place in the baking dish, skin-side down.
Mix mayonnaise, chili paste and parmesan cheese and spread on the salmon filets.
Bake for 15–20 minutes, or until the salmon is opaque and flakes easily with a fork.
Meanwhile, sauté the spinach in remaining butter until it’s wilted, about 2 minutes. Season with salt and pepper.
Serve immediately with the oven-baked salmon.
It’s super simple to make this recipe dairy free! Just use mayo and skip the parmesan cheese. Craving a little variety? Play around with garnishes! A bit of freshly chopped cilantro or other herbs add yet another delicious layer of flavor!
Chili-covered salmon with spinach
Serves: 4 Servings
Amount Per Serving
% Daily Value*
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.