Lemon Salmon with Creamy Spinach

Total time: 35 minutes
Level of difficulty (1-4): 2
Yields: 2 servings

Ingredients:

• 400g (14 oz) salmon fillet
• 2 tbsp butter
• 4 slices of lemon
• 2 tbsp BeKeto™ MCT Oil
• 200g (7 oz) fresh spinach
• 100ml (3.4 oz) heavy cream
• 30g (1 oz) parmesan, shredded
• Fresh rosemary
• Salt and pepper to taste

Preparation:

1. Preheat the oven to 180°C / 350°F. Cover a large baking sheet with parchment paper.
2. Cover salmon with butter on both sides. Then, place rosemary on top of the fillet, and cover with a slice or two of lemon. Season with salt and pepper.
3. Place into the oven. Bake for about 20-25 minutes. Remove from the oven and add BeKeto™ on top.
4. Melt butter in a large pan. Add fresh spinach and cook until wilted.
5. Add in heavy cream, salt and pepper. Boil until liquid is reduced and thick.
6. Remove from the stove and add in shredded parmesan.

WE’D CALL THIS THE KETO POPEYE DINNER. CHOW DOWN!

Macros per serving:

Calories: 713 kcal
Fat: 60.2 g
Carbs: 5.6 g
Net carbs: 3.4 g
Protein: 47.6 g