Salmon en Papillote with Spinach and Eggs

The Preparation

2 large egg
5 ounce frozen spinach
1/2 medium yellow onion, finely chopped
1 teaspoon fresh garlic, minced
2 tablespoon fresh basil, chopped
1/2 medium lemon, sliced
12 ounce salmon
Salt and pepper to taste
4 tablespoon butter
2 tablespoon fresh chives, thinly sliced
The Execution

Measure out and prepare all the ingredients. Preheat oven to 365F.
In a pot, boil water. Place eggs in the boiling water carefully. Let the eggs boil for 5 minutes, then take out of the pot and place in ice cold water.
Peel the eggs then chop the eggs up.
On a piece of parchment paper, place the frozen spinach in the middle and top with the chopped onion.
Then, add the chopped up eggs and salmon on top of the spinach and onion.
Put garlic, basil, and sliced lemons over the salmon. Season with salt and pepper and top it off with butter.
Fold the parchment paper over so all the ingredients are enclosed. Transfer this to a baking sheet and bake in the oven for 15 – 25 minutes.
Garnish with chives. Serve hot and enjoy!

This makes a total of 2 servings of Keto Salmon en Papillote with Spinach and Eggs. Each serving comes out to be 673 calories, 49.8g fat, 5.3g net carbs, and 48.1g protein.

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