4 hours ago recipe & photo by Anela Tripkovic![Anela Tripkovic]()
, nutritional review by Jill Wallentin![Jill Wallentin]()
in Recipes, Dinner, Lunch, Meal
, nutritional review by Jill Wallentin
in Recipes, Dinner, Lunch, Meal Keto salmon with cottage spinach dip
Baked lemon salmon meets creamy cottage cheese spinach dip and a fresh tomato salad in this easy keto, high-protein dinner with 47 grams of protein per serving. Ready in about 25 minutes, and the dip can be made a day ahead.
USMetric
servingservings
Ingredients
Cottage cheese spinach dip
- 1 cup (7½ oz.) 240 ml (210 g) cottage cheese
- ¼ cup (1½ oz.) 60 ml (45 g) Greek yogurt (4% fat) or sour cream
- 1 tbsp 1 tbsp olive oil
- 3 oz. (2¾ cups) 85 g (650 ml) baby spinach
- 2 tbsp 2 tbsp shredded Parmesan cheese
- 2 2 garlic clove mincedgarlic cloves minced
- 1 tbsp 1 tbsp lemon juice
- salt and ground black pepper to taste
Salmon
- 25 oz. 700 g salmon, boneless fillet with or without skinsalmon, boneless fillets with or without skin
- 2 tsp 2 tsp olive oil
- ½ tsp ½ tsp salt
- ¼ tsp ¼ tsp freshly ground ground black pepper
- ½ ½ lemon, juice and zestlemons, juice and zest
Salad
- 10 oz. (5 cups) 280 g (1.2 liters) mixed salad leafy greens
- 9 oz. 260 g cherry tomatoes
- 2 tbsp 2 tbsp olive oil
- ½ ½ lemon, the juicelemons, the juice
- salt and black pepper, to taste
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Making low carb simple
Instructions
- Preheat the oven to 400°F (200°C).
- Heat the olive oil in a skillet over medium heat. Add the garlic and cook for about 30 seconds, until fragrant.
- Add the spinach and cook for 1–2 minutes, or until wilted. Let it cool slightly, then squeeze out as much excess moisture as possible.
- Add the cottage cheese, Greek yogurt, Parmesan, lemon juice, salt, and pepper to a blender or food processor. Blend until smooth.
- Add the cooked spinach and garlic. Blend until smooth for a creamy green dip, or pulse a few times if you prefer a chunkier texture with visible flecks of spinach. Taste and adjust the seasoning if needed. Refrigerate while you prepare the rest of the meal.
- Pat the salmon dry and place it on a baking sheet. Brush with olive oil and season with salt and pepper. Add the lemon juice and zest.
- Bake for 12–15 minutes, depending on the thickness of the fillets. The salmon is ready when it flakes easily with a fork at the thickest part. Let it rest for a few minutes.
- Meanwhile, toss the leafy greens and cherry tomatoes with olive oil and lemon juice. Season with salt and pepper.
- Serve the salmon with a generous spoonful of cottage cheese spinach dip and the salad. Garnish the dip with extra Parmesan and freshly cracked black pepper, if desired.
Can I make the cottage cheese spinach dip ahead of time?
Yes. Prepare the dip up to 1 day ahead and keep it covered in the refrigerator. Give it a quick stir before serving.
Can I cook the salmon in an air fryer?
Yes. Air fry at 400°F (200°C) for about 7–10 minutes, depending on the thickness of the fillets and your air fryer.
Can I use frozen salmon?
Yes. Thaw it completely in the refrigerator and pat it dry before seasoning and cooking.
What else can I serve with salmon and cottage cheese spinach dip?
Try avocado, cucumber, asparagus, broccoli, or green beans for an easy low carb variation.
