Ingredients
Scale
- 2 Fresh salmon fillets (6 oz each)
- 1 cup Low-fat or full-fat cottage cheese
- 1 tablespoon Olive oil
- 1 teaspoon Garlic powder
- 1/2 teaspoon Smoked paprika
- 1 tablespoon Fresh dill, chopped
- 1/2 Lemon (juiced)
- 2 cups Fresh baby spinach
- Salt and black pepper to taste
Instructions
- Start by preheating your oven to 400°F (200°C) if you prefer roasting, or prepare a non-stick skillet on the stove. Take the salmon fillets out of the refrigerator and pat them completely dry with paper towels. Removing moisture ensures you get a crispy exterior rather than a steamed texture. In a small bowl, whisk together the garlic powder, smoked paprika, salt, and pepper.
- Rub the olive oil over the salmon fillets, then coat the top of each fillet with the spice blend. Place the salmon in the hot skillet skin-side down for 4-5 minutes until the skin is crispy. Flip the fillets carefully and cook for another 3-4 minutes, or until the internal temperature reaches 145°F. While the salmon finishes, lightly sauté the spinach in the same pan for 60 seconds until just wilted.
- While the salmon rests for a minute, prepare the high-protein sauce. In a small bowl, mix the cottage cheese with the fresh dill and lemon juice. If you prefer a smoother texture, you can quickly pulse the cottage cheese in a blender for 5 seconds to make it look like a creamy crema. This adds a burst of acidity and creaminess that complements the savory spices on the fish.
- Lay a bed of sautéed spinach on each plate. Place the cooked salmon fillet on top of the greens. Generously dollop the seasoned cottage cheese over the salmon or serve it on the side as a dipping sauce. Garnish with an extra wedge of lemon and a sprig of fresh dill for a restaurant-quality finish.
- Cook Time: 25 minutes