Embark on a culinary adventure with our Squash Wrapped Salmon, a tantalizing dish that not only celebrates the ocean’s bounty but also redefines how we savor protein. This dairy-free and keto-friendly creation takes the classic salmon fillet to new heights by enveloping it in a delicate embrace of thinly sliced zucchini. The result is a harmonious blend of flavors and textures, where the richness of the salmon meets the subtle crunch of the zucchini, creating a mouthwatering symphony for your taste buds.

This innovative recipe not only introduces a novel way to enjoy oceanic delights but also showcases the versatility of humble zucchini in transforming a dish. Whether you’re a keto enthusiast or someone seeking a fresh take on seafood, the Squash Wrapped Salmon promises a delightful fusion of health-conscious ingredients and gourmet flair. Join me in the kitchen as we explore the depths of flavor and creativity with this unique and delectable dairy-free delight.

Heat oven to 400 degrees and place cubed squash on a sheet with foil and bake. Don’t forget to drizzle light oil over the squash and sprinkle some salt. We want the squash to be in the oven as soon as possible because it will take a while.  Bake the squash for 30-40 minutes or until soft.

Wrap the zucchini around the Fillets and place them in a pan. Medium heat with a drizzle of oil is fine. Cook until brown and then flip to brown otherside. Season each side with paprika, salt and pepper. It should only really take 2-5 minutes to brown.

Finally add washed spinach to the skillet. Please rinse your spinach in cold water. The spinach will quickly start to curl and soak. Don’t forget to stir the spinach.

After the spinach starts to settle down we can lower the heat to simmer and pop a lid on it to sort of steam. We want the salmon to reach about 140 degrees to be full cooked.

When the salmon is done do not forget about the squash we put in the oven. This is the side dish, being very sweet and so complimenting.

Savor the Journey, Savor the Flavor!

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