GARLIC BUTTER ROASTED SALMON AND SPINACH
Garlic Butter Roasted Salmon and Spinach is a flavourful and wholesome dish that combines succulent, flaky salmon with a rich garlic butter glaze and a bed of nutrient-packed spinach. This simple yet delicious meal is perfect for those looking for a low-carb, high-protein option without compromising on taste. With only four ingredients, this dish is ready in under 20 minutes, making it an ideal choice for a quick dinner or a nutritious meal prep option. Add salt and black pepper for taste. The buttery, garlicky aroma pairs beautifully with the mild bitterness of spinach, creating a well-balanced plate that is satisfying and healthy and packed with omega-3 fatty acids, essential vitamins and minerals. This meal is a great way to support heart health and overall well-being. Serve it alone or with a side of roasted vegetables or cauliflower mash for a complete experience.
RECIPE CATEGORY
Dinner, Lunch, Brunch, Entrée
SERVING SIZE
1
CUISINE
Mediterranean, Low-Carb, Keto
PREPARATION/TECHNIQUES
Roast, Sauté, Quick and Easy
OCCASION/HOLIDAY
Weeknight Dinner, Healthy Eating, Low-Carb Meal, Special Occasion
SPECIAL CONSIDERATION/DIETARY CONCERNS
Keto, Low-Carb, Gluten-Free, High Protein, Omega-3 Rich
DISH TYPE
Entrée, Seafood, Roasted Dish
INGREDIENTS
There are the following ingredients for Garlic Butter Roasted Salmon and Spinach:
- 100g salmon fillet
- 10g fresh spinach
- 1 tsp butter, melted
- ½ garlic clove, minced
- Salt and black pepper, to taste
- Red pepper flakes, lemon zest, or grated Parmesan (Optional add-ins)
FULL NUTRITIONAL INFORMATION
- Calories: 220
- Protein: 24g
- Carbohydrates: 2g
- Fibre: 1g
- Fat: 13g
- Sodium: 120mg
PREPARATION
These steps are followed for the preparation of Garlic Butter Roasted Salmon and Spinach:
- Preheat the oven: Set your oven to 200°C (400°F) and line a baking sheet with parchment paper.
- Prepare the salmon: Pat the salmon fillet dry with a paper towel to remove excess moisture. This helps achieve a crispier surface.
- Season and marinate: In a small bowl, mix the melted butter and minced garlic. Brush the salmon fillet generously with this mixture and season with salt and black pepper.
- Roast the salmon: Place the salmon fillet skin-side down on the baking sheet and roast for 12-15 minutes, depending on the thickness of the fillet. The internal temperature should reach 52°C (125°F) for medium-rare or 60°C (140°F) for well-done.
- Sauté the spinach: While the salmon is roasting, heat a non-stick pan over medium heat. Add a small amount of butter or olive oil, then toss in the spinach. Sauté for 1-2 minutes until wilted, stirring occasionally.
- Plate and serve: Remove the salmon from the oven and let it rest for 2 minutes. Serve it over the sautéed spinach and drizzle with any remaining garlic butter for extra flavour.
PREP TIME
5 minutes
COOKING TIME
12-15 minutes
TIPS
Here are some tips for Garlic Butter Roasted Salmon and Spinach:
- For extra crispiness: Place the salmon under the broiler for the last 2 minutes of cooking.
- Use fresh salmon: Fresh salmon provides the best taste, but frozen salmon works well if thawed properly before cooking.
- Prevent dryness: Don’t overcook the salmon; use a meat thermometer to check doneness.
- Enhance flavour: Add a squeeze of fresh lemon juice or sprinkle with lemon zest before serving.
- Deeper taste: Toasting the garlic in butter before applying it to the salmon adds a more caramelised flavour.
- Perfect pairing: Serve with mashed cauliflower, roasted vegetables or quinoa for a heartier meal.
VARIATIONS
- Spicy Garlic Salmon: Add red pepper flakes or cayenne pepper for a spicy kick.
- Herb-Infused: Mix in fresh rosemary, thyme or dill with the garlic butter.
- Cheesy Spinach: Sprinkle grated Parmesan or crumbled feta over the spinach before serving.
- Lemon Butter: Swap the butter for lemon butter sauce for a tangy twist.
- Asian-Inspired: Brush salmon with a mixture of soy sauce, sesame oil and garlic before roasting.
PREPPING AND STORAGE
- Refrigeration: Store in an airtight container in the fridge for up to 3 days. Reheat in a pan over low heat to retain moisture.
- Freezing: Freeze cooked salmon for up to 2 months. Thaw overnight in the fridge and reheat in the oven at 175°C (350°F) for 10 minutes.
- Meal Prep Tip: Make multiple servings at once and store individual portions for easy, ready-to-eat meals during the week.