Salmon and Spinach

1½ LBS Salmon
1 Cup Cream Cheese
2½ oz. Fresh, Finely Grated Parmesan Cheese
1 LB Fresh Baby Spinach Leaves
1 oz. Butter
2 TSP Himalayan Pink Sea Salt
2 TSP Cracked Black Pepper

Keto Pesto ( <2 G Carbs)

4 TBSP Fresh Basil Leaves
2 TBSP Pine Nuts
2 Fresh Garlic Cloves, minced
2 TBSP Extra Virgin Olive Oil
1 1/2 TBSP Fresh, Finely Grated Parmesan Cheese
Himalayan Pink Sea Salt

1. Preheat Oven to 400. 

2. Next, grease a baking dish with butter. Cover the Salmon with Himalayan Pink Sea Salt and Cracked Black Pepper. 

3. Then mix Pesto ingredients in a Food Processor until the desired texture.

4. Mix cream cheese, pesto, and parmesan cheese and then spread over the salmon.

5. Next, bake for 15–20 minutes, or until the salmon is done and flakes easily with a fork.

6. While that cooks, sautee your baby spinach with Black Cracked Pepper, Olive Oil, and Himalayan Pink Sea Salt until it wilts.

7. Then serve immediately over the sauteed spinach.

For Keto-Friendly Sides, check our list here!

Voila, your Neto Keto dinner is ready <3 


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