Low Carb Salmon Benedict

Elevate your brunch game with this Low Carb Salmon Benedict, a luxurious yet wholesome twist on the classic eggs benedict. Featuring tender, pan-seared salmon fillets atop a bed of vibrant sautéed spinach, this dish skips the traditional English muffin to keep it low carb and keto-friendly, without sacrificing indulgent flavors. Perfectly poached eggs crown the dish, draped in a velvety homemade hollandaise sauce with a hint of lemon and a dash of cayenne for a slight kick. Ready in just 35 minutes and packed with protein and healthy fats, this recipe is ideal for a satisfying weekend brunch or an elegant weeknight dinner. Serve it as-is for a guilt-free treat, or pair it with a crisp side salad to complete the meal!

Nutriscore Rating: 51/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 2

Ingredients

• 4 ounces Salmon fillets
• 0.5 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 tablespoon Olive oil
• 2 cups Fresh spinach
• 4 Eggs
• 1 tablespoon White vinegar
• 0.5 cup Butter
• 3 Egg yolks
• 1 tablespoon Lemon juice
• 0.25 teaspoon Cayenne pepper

Directions

Step 1

Season salmon fillets with salt and black pepper.

Step 2

Heat olive oil in a non-stick skillet over medium heat. Add salmon and cook for about 4 minutes on each side, until the salmon is cooked through and flakes easily. Remove from the skillet and set aside.

Step 3

In the same skillet, add fresh spinach and sauté briefly until wilted. Remove from heat and keep warm.

Step 4

Fill a shallow saucepan with water and bring to a gentle simmer. Stir in the white vinegar.

Step 5

Crack each egg into a separate small bowl. Gently slide each egg into the simmering water and poach for about 3-4 minutes until whites are set but yolks are still runny. Use a slotted spoon to remove and drain on paper towels.

Step 6

In a small saucepan, melt the butter over low heat until bubbling but not browned.

Step 7

Meanwhile, whisk the egg yolks and lemon juice together in a blender or heatproof mixing bowl until well blended and light about 1 minute.

Step 8

Very slowly, drip the melted butter into the egg yolks while continuously whisking to create a thick, creamy hollandaise sauce. Season with cayenne pepper and adjust seasoning with additional salt or lemon juice as desired.

Step 9

To assemble, place a portion of sautéed spinach on the plate. Top with a salmon fillet, followed by a poached egg, and generously spoon hollandaise sauce over the top.

Step 10

Repeat for the remaining portions and serve immediately.

Nutrition Facts

Serving size	(584.9g)

Amount per serving	% Daily Value*
Calories	1644.8

Total Fat 151.5g	0%
Saturated Fat 66.1g	0%
Polyunsaturated Fat 4.2g
Cholesterol 1606.1mg	0%
Sodium 2212.7mg	0%
Total Carbohydrate 7.5g	0%
Dietary Fiber 2.8g	0%
Total Sugars 2.1g
Protein 59.4g	0%

Vitamin D 236.8IU	0%
Calcium 268.5mg	0%
Iron 8.0mg	0%
Potassium 408.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 83.6%

Protein: 14.6%

Carbs: 1.8%