5 days ago recipe by , photo by in Recipes, Meal

Parchment-baked salmon with spinach and egg

Name: Parchment-baked salmon with spinach and egg
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2 servings
Ingredients: 2 eggs; 5 oz. frozen spinach; 1/2 yellow onion, finely chopped; 1 pinch ground nutmeg; 10 oz. salmon; salt and ground black pepper; 2 oz. butter; 2 tbsp fresh chives, finely chopped

Baking fish in a parchment packet is a simple and great technique for quick dinners. We've baked our delicious salmon with spinach and egg for a colorful keto result. In this foolproof luxurious packet all the flavors have been preserved so you can enjoy them to their fullest.

USMetric

2 servingservings

Ingredients

2 2 eggeggs
5 oz. 150 g frozen spinach
½ ½ yellow onion, finely choppedyellow onions, finely chopped
1 pinch 1 pinch ground nutmeg
10 oz. 275 g salmon
salt and ground black pepper
2 oz. 50 g butter
2 tbsp 2 tbsp fresh chives, finely chopped

www.dietdoctor.com

Making low carb simple

Instructions

Instructions are for 2 servings. Please modify as needed.

Preheat the oven to 300°F (150°C).
Bring water to a boil in a pot. Carefully, place the eggs in the water and boil for 5 minutes. Remove eggs and place in ice-cold water immediately. Peel eggs and chop roughly.
Distribute frozen or barely thawed spinach in the middle of a parchment paper. One sheet per serving. Sprinkle with nutmeg and finely chopped onion. You can even fry the onion in some butter before, if you like.
Cut the salmon into small pieces and place on top together with the egg pieces. Season with salt and pepper. Slice or crumble butter on top.
Fold the parchment paper over so the two ends meet. Wrap gently, so it looks like a calzone. Place on a baking tray and bake for 10-15 minutes.
Serve with fresh chives.