Global
Herb-Crusted Salmon with Garlic Spinach
Keto Dinner
~20 mintotal480 kcalper serving35g protein3g carbs36g fat
Ingredients
- 1 salmon fillet (150–200g)
- 1 tbsp chopped fresh dill
- 1 clove garlic
- 1 cup spinach
- 1 tbsp olive oil
- Salt & pepper
Cooking Steps
Preheat oven to 200°C (400°F).
Rub salmon with olive oil, dill, salt, and pepper.
Bake 12–15 mins until cooked through.
Meanwhile, sauté garlic and spinach in a pan until wilted.
Serve salmon over spinach.
Plant & Growing Tips
Dill
- Sow dill seeds directly in spring after the last frost in a sunny spot.
- Provide support for taller varieties to prevent them from flopping over.
- Water regularly, especially during dry spells, to encourage lush growth.
Garlic
- Plant individual cloves in autumn for harvest the following summer, pointy end up, 4-6 inches apart.
- Ensure well-drained soil and a sunny location for optimal bulb development.
- Reduce watering as harvest approaches to help bulbs cure.
Spinach
- Sow spinach seeds in early spring and again in late summer for a continuous harvest.
- Grow in partial shade during warmer months to prevent bolting and extend the harvest.
- Keep soil consistently moist to encourage tender leaves and prevent bitterness.
Natural Pest Control
- Use row covers over young spinach to protect against leaf miners and flea beetles.
- Plant dill near onions and carrots as a companion to deter aphids and carrot rust flies.
- Rotate garlic planting locations each year to reduce soil-borne diseases and pests like onion maggot.
- Hand-pick slugs and snails from spinach leaves, especially in damp conditions.
Harvest
Dill
- Snip outer leaves and stems as needed once the plant is established, before it flowers.
Garlic
- Harvest when the lower leaves begin to yellow and fall over, but there are still 5-6 green leaves remaining.
Spinach
- Pick outer leaves when they reach desired size, leaving the inner leaves to continue growing for a cut-and-come-again harvest.
