Salmon & Broccoli Bake

Name: Salmon & Broccoli Bake
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Ingredients: 300ml/g Unsweetened Almond Milk (or other non-dairy alternative); A couple of sprigs of Fresh Dill or 1/2 tsp Dried Dill (or use Chives or Parsley); 200g Broccoli Florets; 2 Salmon Fillets (approx. 120g raw weight each); 60g Mascarpone (alternatively, use Soft Cream Cheese or Soured Cream); 60g Grated Mozzarella (choose a stronger cheese if you prefer)

You'll also find this recipe on page 101 of the Keto & Spice Cookbook.

Salmon & Broccoli Bake

Rated 5 stars by 4 users

Servings

Prep Time

15 minutes

Cook Time

15 minutes

Calories

510

Author:

Keto Fitness Club

Makes 2 portions - each portion contains:

510 Calories / 4.6g Carbs / 35g Protein / 36g Fat

Ingredients

300ml/g Unsweetened Almond Milk (or other non-dairy alternative)
A couple of sprigs of Fresh Dill or 1/2 tsp Dried Dill (or use Chives or Parsley)
200g Broccoli Florets
2 Salmon Fillets (approx. 120g raw weight each)
60g Mascarpone (alternatively, use Soft Cream Cheese or Soured Cream)
60g Grated Mozzarella (choose a stronger cheese if you prefer)

Directions

Preheat the oven to 180°C.
In a small saucepan, heat the milk over a medium heat, add the sprigs of dill and allow to gently bubble (not boil).
Add the broccoli florets and allow them to simmer for 3-4 minutes to soften.
Whilst the broccoli is simmering, cut the salmon into chunks. If you want to remove the skin, do so before cutting into chunks.
Add the salmon to the broccoli and allow to cook for 2-3 minutes.
Stir in the mascarpone to thicken the sauce, season and then transfer to an ovenproof dish.
Scatter the cheese over the top and bake for 10-15 minutes or until golden brown.