Preparation:
1. Place each salmon fillet on a flat surface. Season both sides with salt, pepper, 1 tablespoon olive oil and lemon juice.
2. Cut a slit lengthwise down the middle of each fillet to make a pocket. Do not cut completely through.
3. Squeeze out the excess liquid from the spinach. In a medium bowl, combine the spinach, cream cheese, Parmesan and garlic. Season with salt and pepper.
4. Fill the salmon pockets with 1-2 tablespoons of the spinach mixture and spread evenly with the back of the spoon.
5. Preheat the oven to 175 °C top/bottom heat. Place the stuffed salmon fillets on a flat, lightly greased baking pan. Bake for 10-15 minutes or until the salmon is cooked through and can be easily fluffed with a fork.
Prepare the sauce for the salmon:
1st variant – garlic butter sauce:Pour the cooking juices into a pan. Add 1 tablespoon butter, 1 tablespoon minced garlic, and 1 tablespoon lemon juice. Sauté until the garlic is fragrant (about 30 seconds). Remove from heat and serve with the salmon.
2nd variant – cream cheese cream sauce:Place the rest of the cream cheese mixture in a saucepan with 1/4 cup (60 ml) fish or chicken stock and 1/4 cup (60 ml) heavy whipping cream (high fat). Bring the mixture to a boil, stirring frequently.
Nutritional information (amount per serving)
Calories: 428 kcal
Carbohydrates: 9 g
Protein: 41 g
Fette: 24 g
of which saturated: 6 g
Cholesterol: 111 mg
Natrium: 107 mg
Potassium: 1044 mg
Vitamin A: 3590 IE
Vitamin C: 7,8 mg
Calcium: 187 mg
Iron: 2.7 mg
Low carb side dishes:Steamed vegetables, asparagus, broccoli and green beans with garlic and parmesan from the tray, Brussels sprouts, cauliflower rice, zucchini noodles.
