Parchment-baked salmon with spinach and egg

Parchment-baked salmon with spinach and egg

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.

Parchment-baked salmon with spinach and egg

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

Instructions

Instructions are for 2 servings. Please modify as needed.

  1. Preheat the oven to 300°F (150°C).
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Serve with fresh chives.

Tip!

In this recipe we have used fresh salmon fillet but you can also use smoked salmon or other fresh fish such as cod or plaice.

You can also switch out spinach for sugar snaps, lightly blanched green beans or thinly sliced raw zucchini.

Serving suggestion

Add a dollop of sour cream on top for a creamy touch!

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2 comments

  1. Tamara
    This dish was amazing, so simple, yet so much flavor. However, you guys need to rethink the cooking time. After being in the oven for 15 mins at 300 degrees it was still raw; so I upped it to 400 & let it cook for an extra 25 mins. Came out very juicy & perfect!
  2. JayneM
    Just finished eating this. It was very nice! Can’t comment on the timings because I used a table top lidded mini oven type device (no heat settings). I did defrost and drain the excess water from the spinach before I put it in the paper because I thought that the dish would be way to wet if I didn’t. It came out just fine. Nutmeg was a good spice to use in this.

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