I found a recipe for Salmon and Spinach bake ten years ago from a magazine in a doctor’s waiting room. The recipe had cheesy rice, a creamy sauce and was simple to throw together on a busy weeknight. I must have made that recipe 20 times in the span of a couple of years. Then I stopped cooking with dairy and grains and the Salmon and Spinach Bake recipe was abandoned.
Until now! I’ve hacked the recipe by subbing out traditional rice for a mixture of shredded cauliflower and quinoa; and replacing the cheese and sour cream with nutritional yeast and coconut cream. The dish maintains it’s awesome flavor and quick-prep convenience all without the fat promoting ingredients!
3 salmon fillets
sea salt and black pepper to taste
2 cups baby spinach, chopped
3 tablespoons water
1 head cauliflower, shredded
1 cup quinoa, cooked
½ teaspoon sea salt
¾ cup coconut cream
1 omega-3 egg
3 tablespoons nutritional yeast
1 tablespoon dijon mustard
¼ teaspoon black pepper
Preheat the oven to 350 degrees F. Lightly grease a casserole pan with olive oil.
Place the chopped spinach, along with the water, in a skillet and wilt for about 4 minutes. Drain off the water.
In a large bowl combine the wilted spinach, shredded cauliflower, cooked quinoa and sea salt. Mix well.
In a small bowl combine the sauce ingredients (coconut cream, egg, nutritional yeast, dijon mustard and black pepper). Mix well until fully combined. Reserve 2 Tablespoons of the sauce, and add the rest to the large bowl of cauliflower rice. Mix well and press into the prepared casserole pan.
Add a teaspoon of water to the remaining sauce and mix well to thin it. Season the salmon fillets with sea salt and black pepper and place on top of the rice mixture. Drizzle the sauce over the top of the salmon and bake for 25 to 30 minutes, until cooked through. Sprinkle with fresh chopped dill to garnish. Enjoy!