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Keto Salmon Over Spinach Risotto

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  Published on August 14th, 2020
  Reading time: 2 minutes
  Last modified October 13th, 2021
keto salmon and spinach risotto
ChefKetogenic.comDifficultyIntermediateRating
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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!

Yields4 Servings
Prep Time15 minsCook Time20 minsTotal Time35 mins
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
1

Preheat the oven to 300°F. Season the salmon generously with salt, pepper, and 1 tablespoon of the dill.

2

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.

3

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.

4

Add the heavy cream and Parmesan to the risotto and stir until the cream has reduced by about three-quarters, about 2 minutes.

5

Season to taste with salt and pepper.

6

Divide the risotto among 4 plates and top each plate with a piece of keto salmon.

7

Store your leftover keto salmon and spinach risotto in an airtight container in the refrigerator for up to 4 days.

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Ingredients

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

Directions
1

Preheat the oven to 300°F. Season the salmon generously with salt, pepper, and 1 tablespoon of the dill.

2

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.

3

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.

4

Add the heavy cream and Parmesan to the risotto and stir until the cream has reduced by about three-quarters, about 2 minutes.

5

Season to taste with salt and pepper.

6

Divide the risotto among 4 plates and top each plate with a piece of keto salmon.

7

Store your leftover keto salmon and spinach risotto in an airtight container in the refrigerator for up to 4 days.

Keto Salmon Over Spinach Risotto

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