Baked Salmon with Spinach Salad

Course: Low Carb, Mains
Cuisine: Fish
Carbohydrates: 3.3g
Protein Serves: 2.5


  • 2 x 120 g Salmon fillet
  • 200 g Cherry Tomatoes Chopped in half
  • 70 g Sliced Mushrooms
  • 140 g Baby Spinach
  • Pepper & Salt to Season


  • Flaxseed Oil and Apple Cider Vinegar
  • Pepper & Salt to Season


  • Heat oven to moderate heat (180 degrees celsius), pat dry salmon fillets, and season with pepper and salt, place salmon fillets, skin side down in a baking dish sprayed with cooking spray.
  • Bake for 20 minutes or until fish flakes easily with fork.
  • While Salmon is baking combine salad ingredients
  • Blend dressing ingredients and spoon over salad
  • Plate up Salmon and serve with salad


Calories: 452kcal | Carbohydrates: 3.3g | Protein: 38g | Fat: 31.5g | Protein Serves: 2.5
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