Hearty Tuscan White Bean Soup : Rustic, Herby & Comforting
This Keto Parmesan Crusted Salmon with Creamed Spinach is the definition of warm, elegant comfort. Each tender filet is topped with a crispy, golden Parmesan crust that pairs beautifully with a rich, garlicky spinach base. A touch of cream or mascarpone keeps it luscious and low-carb, while optional artichokes or lemon zest can elevate it to dinner-party status.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 25 mins
- Yield: 4 1x
Ingredients
For the Salmon:
4 salmon fillets (about 6 oz each)
1/2 cup grated Parmesan cheese
2 tbsp almond flour
1 tbsp olive oil or melted butter
Salt and pepper, to taste
Optional: zest of 1 lemon
For the Creamed Spinach:
1 tbsp butter
3 garlic cloves, minced
6 cups fresh spinach
1/2 cup heavy cream or 1/4 cup mascarpone
Salt and pepper, to taste
Optional: 1/2 cup chopped artichoke hearts
Instructions
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Stir in cream or mascarpone and simmer until creamy. Add artichokes if using. Season to taste.
Serve salmon over a bed of creamed spinach, with extra Parmesan or lemon if desired.
Mix Parmesan, almond flour, olive oil or butter, and lemon zest (if using).
Pat salmon dry, season with salt and pepper, and press Parmesan mixture onto the top.
Bake for 12–15 minutes, or until salmon flakes easily and crust is golden.
Meanwhile, melt butter in a skillet. Sauté garlic until fragrant. Add spinach and cook until wilted.
Nutrition
- Calories: 420
- Fat: 30g
- Carbohydrates: 4g
- Protein: 35g