Keto Salmon and Spinach Risotto
ChefKetogenic.comDifficultyIntermediateDon'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!
Servings 4
Net Carbs
- Amount Per Serving
- Calories 441
- % Daily Value *
- Total Fat 31.7g49%
- Total Carbohydrate 6.6g3%
- Dietary Fiber 3g12%
- Protein 29.7g60%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
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.
Ingredients
Ingredients
Directions
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.
