Are you looking for a flavorful and satisfying meal that fits into your keto lifestyle? Look no further! This delicious Keto Salmon and Spinach Risotto recipe is the perfect combination of protein and veggies, all in one tasty dish. Enjoy the creamy texture of the risotto without the guilt of high carbs. Let’s dive into how to make this delectable and healthy meal that will leave you feeling full and satisfied.
Delicious Keto Salmon and Spinach Risotto
Don’t settle for boring keto dinners when you can have flavor-packed dishes like this keto salmon over spinach risotto. Plus, this recipe is extremely customizable. Don’t like salmon? Swap it out for another low-carb, healthy fat-packed fish. You can even skip the spinach risotto as a side and just cook the salmon instead.
This is also a simple and delicious keto meal prep option! Since this recipe yields 4 servings, cook up the whole thing and store in storage containers for a quick, on-the-go keto meal!
Ingredients
- 16 oz salmon (4, 4oz fillets)
- 2 tbsp fresh dill, chopped
- 4 tbsp unsalted butter
- 8 oz spinach, chopped
- ½ small yellow onion, chopped
- 1 small celery stalk
- ½ head cauliflower, chopped
- 2 garlic cloves, chopped
- ½ cup fish stock(can be replaced with beef or chicken stock)
- ¼ cup heavy cream
- ¼ cup Parmesan cheese, grated
- salt and pepper to taste.
Directions
- Preheat the oven to 300°F. Season the salmon generously with salt, pepper, and 1 tablespoon of the dill.
- Preheat a cast-iron skillet or another oven-safe skillet over medium heat. Heat 2 tablespoons of the butter in the skillet, then place the salmon in the pan, skin transfer the skillet to the oven and bake for 5 to 7 minutes, until the fish flakes and a thermometer reads 145°F when inserted in the thickest part of the fillet.
- While the salmon is baking, melt the remaining 2 tablespoons of butter in a sauté pan over medium heat. Add the spinach, onion, and celery and cook for 2 minutes, then add the cauliflower and sauté for 3 minutes. Add the garlic, remaining tablespoon of dill, and fish stock and simmer until the stock has evaporated and the cauliflower resembles rice, about 5 minutes.
- Add the heavy cream and Parmesan to the risotto and stir until the cream has reduced by about three-quarters, about 2 minutes.
- Season to taste with salt and pepper.
- Divide the risotto among 4 plates and top each plate with a piece of keto salmon.
- Store your leftover keto salmon and spinach risotto in an airtight container in the refrigerator for up to 4 days.
Indulging in the delectable flavors of Keto Salmon and Spinach Risotto is not just a treat for your taste buds, but also a nutritious choice for your body. This dish perfectly combines the richness of salmon with the freshness of spinach, creating a delightful harmony of flavors. Whether you’re following a keto diet or simply looking for a wholesome meal option, this recipe is sure to satisfy your cravings. If you decide to give this recipe a try, we’d love to hear about your experience! Share your thoughts in the comments below and let us know how this flavorful dish added a touch of culinary delight to your day.
Leave a Reply