Keto Baked Salmon Pesto
So flaky and light, the pesto-spinach sauce pairs so nicely with this dish making it a low-carb dinner winner!
Servings: 4 servings
Calories: 411kcal
Ingredients
- 4 salmon filets 4-6 ounces
- 1 cup chicken broth or vegetable broth
- 4 ounces cream cheese softened
- 4 ounces baby spinach wilted
- 1/4 cup basil pesto
- 2 teaspoons lemon zest optional
- 1 tablespoon chopped parsley optional garnish
Instructions
- Preheat your oven to 400-F.
- Heat the chicken broth until it is very hot and mix it with the cream cheese until the cream cheese is dissolved.
- Add the basil pesto, lemon zest, and cooked spinach to the sauce. Mix well to combine.
- Transfer the sauce to a baking dish large enough to hold the salmon. Spread it evenly on the bottom.
- Lay the salmon filets over the top of the sauce and season them liberally with salt and pepper.
- Bake the salmon and sauce in a 400-F oven for about 10 minutes or until the fish is flaky and cooked, or has reached an internal temperature of 145-F on a digital thermometer.
- Serve the salmon with a generous amount of sauce and enjoy!
Notes
Chef Jenn's Tips
- Wilt the spinach in a saute pan with a spoonful of water, or use frozen and thawed (and squeezed dry) spinach.
- Read the ingredients on the pesto carefully, watching for hidden sugars or starches.
- Don't overcook the salmon! Salmon is best when it is still moist and flaky.
- Fresh chopped parsley, a pinch of red pepper flakes, and a grind of cracked black pepper are all you need to finish this dish.
Nutrition
Serving: 1filet | Calories: 411kcal | Carbohydrates: 4g | Protein: 37g | Fat: 27g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Cholesterol: 125mg | Sodium: 549mg | Potassium: 1041mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3421IU | Vitamin C: 9mg | Calcium: 105mg | Iron: 2mg | Net Carbohydrates: 3g