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Creamy Dijon Baked Salmon

The creamy sauce on this has a little tang thanks to the sour cream (no lowfat please - use full fat sour cream) and mustard. This baked keto salmon recipe is easy to pop in the oven and cook up - no laborious preparation here! Feel free to experiment with other condiments in the sauce - I sometimes substitute either a Thai Chili Paste or Sriracha for the mustard to mix it up!
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Servings 4
Calories 971 kcal


  • 16 oz. Salmon, cut into 4 pieces
  • 1 cup Sour cream
  • 1 lb Spinach - Raw
  • 1/4 tsp Salt
  • 1/4 tsp Pepper
  • 2 tbsp olive oil
  • 3 tbsp dijon mustard


  • Preheat the oven to 400?F 
  • Grease a baking dish with half of the butter or olive oil. Season the salmon with salt and pepper, and place in the baking dish, skin-side down.
  • Mix sour cream and mustard in a small bowl and spread on the salmon filets.
  • Bake for 15?20 minutes, or until the salmon is cooked through and flakes easily with a fork.
  • Meanwhile, saut? the spinach in remaining olive oil until wilted, about 2 minutes. Season with salt and pepper.
  • Serve immediately with the oven-baked salmon.


Calories: 971kcalCarbohydrates: 1gProtein: 135gFat: 44gSaturated Fat: 7gCholesterol: 374mgSodium: 308mgPotassium: 3332mgSugar: 1gVitamin A: 295IUCalcium: 82mgIron: 5mg
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