SERVINGS: 4
EGG-FREE, SOY-FREE
PREP TIME: 10 MINUTES
COOK TIME: 15 MINUTES
TOTAL TIME: 25 MINUTES
COOK TEMPERATURE: 400°F
MACROS:
Fat: 59%
Carbs: 11%
Protein: 30%
PER SERVING:
Calories: 482
Total Fat: 30 g
Total Carbs: 13 g
Net Carbs: 10 g
Fiber: 3 g
Sugar: 2 g
Sugar Alcohol: 0 g
Protein: 35 g
Ingredients
Vegetable oil
2 tablespoons butter, melted
6 cloves garlic, thinly sliced
1 teaspoon kosher salt
1 teaspoon black pepper
2 (12-ounce) packages chopped frozen spinach, thawed
4 (5- to 6-ounce) salmon fillets
½ cup prepared pesto
1 cup cherry tomatoes
Lemon wedges
Directions
PREHEAT the oven to 400°F. Grease a 9 × 13-inch glass baking dish with vegetable oil.
In a small bowl, combine the butter, garlic, salt, and pepper. In a medium bowl, combine the spinach, tomatoes, and half of the butter mixture. Spread the spinach mixture on the bottom of the prepared dish. Place the salmon on the spinach mixture. Spread the remaining butter mixture on the salmon.
Bake until the salmon flakes with a fork, about 15 minutes. Remove the baking dish from the oven and preheat the broiler. Spread the pesto over the salmon. Broil the salmon until the pesto is warmed but not browned, about 1 minute.
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