You'll also find this recipe on page 101 of the Keto & Spice Cookbook.
Salmon & Broccoli Bake
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)
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.
Nutrition per serving
Calories 510, Carbs (net) 4.6 grams, Protein 35 grams, Fat 36 grams