Servings: 4 servings
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Ingredients
- 4 (6-ounce) Salmon filets
- Salt and black pepper, to taste
- 1 pound Broccoli florets
- 2 tablespoons Olive oil
- 2 cloves Garlic, minced
- 1/2 cup Heavy cream
- 1/2 cup Grated Parmesan cheese
- 1/4 cup Chopped fresh parsley
Instructions
- Preheat the oven to 400°F.
- Season salmon filets with salt and black pepper to taste. Place the salmon fillets in a baking dish, skin side down.
- Toss broccoli florets with olive oil and minced garlic in a bowl—season with salt and black pepper to taste.
- Arrange the broccoli around the salmon filets in the baking dish.
- Bake in the oven for 12-15 minutes or until the salmon is cooked and the broccoli is tender.
- While the salmon and broccoli are baking, prepare the sauce. In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Add grated Parmesan cheese and stir until the cheese is melted and the sauce is smooth.
- When the salmon and broccoli are done, remove them from the oven and pour the Parmesan cream sauce over the top.
- Garnish with chopped fresh parsley and serve.
Note: You can substitute the heavy cream with coconut cream or almond milk to make this recipe dairy-free.
Nutrition Facts
Per serving (1/4 of recipe):
Calories: 480 kcal
Total Fat: 35g
Saturated Fat: 14g
Cholesterol: 140 mg
Sodium: 490 mg
Total Carbohydrates: 9g
Dietary Fiber: 3g
Sugars: 3g
Protein: 33g
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API that recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
How to Store the Low-Carb Salmon and Broccoli Bake
To prevent bacterial growth, ensure the leftovers are stored in an airtight container or tightly wrapped in plastic wrap. It should be eaten within 3 to 4 days to ensure that it is safe to consume.