Baked Salmon With Spinach is a simple, healthy dish that combines tender, flaky salmon with vibrant, sautéed spinach. The salmon cooks up juicy and flavorful, while the spinach adds a fresh, green touch that pairs beautifully. It’s an easy meal to prepare and makes you feel good about what you’re eating.
I love making this dish when I want something quick but still special. The salmon is so forgiving—you just pop it in the oven with a little olive oil, salt, and pepper, then cook the spinach on the side with garlic for an extra pop of flavor. It’s one of those meals that feels fancy but comes together in no time, which is perfect for busy evenings.
My favorite way to serve this is right on a warm plate with a little lemon squeezed on top. Sometimes I add a side of roasted potatoes or a simple rice pilaf to round it out. It’s fresh, comforting, and always leaves me feeling satisfied without being too heavy.
Key Ingredients & Substitutions
Salmon: Fresh salmon fillets are the star here. I like skinless for easy eating, but skin-on adds extra crispiness if broiled. Wild-caught brings more flavor, but farmed works well too.
Spinach: Fresh spinach is best for its tender texture and bright green color. Baby spinach works great, or you can swap with kale or Swiss chard if you want something heartier.
Cheese: Mozzarella melts beautifully for creaminess, but Parmesan adds a nice sharpness. Feel free to use either or both depending on your taste.
Heavy Cream: This adds richness to the spinach sauce. For a lighter option, try half-and-half or coconut milk, though coconut will change the flavor slightly.
Lemon Juice & Herbs: Lemon brightens the dish and balances richness. Fresh herbs like dill or parsley bring a wonderful fresh note—don’t skip them!
How Do I Cook Salmon to Stay Moist and Flaky?
Baking salmon is easy, but timing matters to keep it juicy:
- Preheat your oven well—400°F (200°C) gives a nice roast without drying out.
- Season simply with olive oil, salt, and pepper to let the flavor shine.
- Bake for 12-15 minutes, depending on thickness. Check at 12 minutes by poking with a fork—it should flake but still look moist inside.
- Overcooking dries out salmon; undercooked is unpleasant, so watch the time closely.
- Tip: Let the salmon rest a few minutes after baking. This lets juices settle, keeping the fish tender.
Equipment You’ll Need
- Baking dish – perfect for cooking salmon evenly in the oven without sticking.
- Large skillet – great for sautéing the spinach and onions quickly and easily.
- Spatula or wooden spoon – helps you stir the spinach mixture without mashing it.
- Sharp knife – for chopping onions, garlic, and herbs cleanly.
- Measuring cups and spoons – to get your cream, cheese, and seasonings just right.
Flavor Variations & Add-Ins
- Swap salmon for trout or cod if you want a different mild fish that bakes well.
- Add cherry tomatoes to the spinach for a pop of color and slight sweetness.
- Stir in some crushed red pepper flakes for a little heat.
- Mix in crumbled feta or goat cheese instead of mozzarella for a tangier creaminess.
Baked Salmon With Spinach
Ingredients You’ll Need:
For the Salmon:
- 2 salmon fillets (about 6 oz each)
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
For the Creamy Spinach:
- 2 cups fresh spinach leaves
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon butter
- 1/4 cup shredded mozzarella or Parmesan cheese
- 1/4 cup heavy cream or half-and-half
- 1 teaspoon lemon juice (plus lemon wedges for serving)
- Fresh herbs for garnish (dill, parsley, or chives)
How Much Time Will You Need?
This dish takes about 5 minutes of preparation, 12-15 minutes of baking the salmon, and roughly 10 minutes to sauté the spinach mixture. You can cook the spinach while the salmon bakes, so the total time is about 20 minutes. Quick, easy, and packed with flavor!
Step-by-Step Instructions:
1. Prepare & Bake the Salmon:
Preheat your oven to 400°F (200°C). Lightly grease a baking dish or line it with parchment paper for easy cleanup. Rub the salmon fillets with olive oil, then sprinkle with salt and freshly ground black pepper on both sides. Place the fillets in the dish and bake for 12 to 15 minutes, or until the salmon is opaque and flakes easily with a fork.
2. Cook the Creamy Spinach:
While the salmon bakes, melt the butter in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Stir in the minced garlic and cook for 30 seconds until fragrant. Add the fresh spinach and stir frequently until wilted, about 2-3 minutes.
Pour the heavy cream over the spinach mixture, then sprinkle the shredded cheese on top. Gently stir until the cheese melts and the sauce thickens slightly, about 2 minutes. Stir in the lemon juice and season with salt and pepper to taste.
3. Serve:
Place a generous bed of creamy spinach on each plate. Top with the baked salmon fillets. Garnish with fresh herbs and serve with lemon wedges to squeeze on top for a bright, fresh finish.
Enjoy your healthy, tasty Baked Salmon with Spinach!
Can I Use Frozen Salmon for This Recipe?
Yes, frozen salmon works well! Just be sure to thaw it completely in the refrigerator overnight before baking to ensure even cooking.
How Can I Store Leftovers?
Place any leftover salmon and spinach in an airtight container and refrigerate for up to 2 days. Reheat gently in the oven or microwave to avoid drying out the fish.
Can I Make This Recipe Dairy-Free?
Absolutely! Substitute the butter with olive oil and use a dairy-free milk like coconut or almond milk instead of heavy cream. Nutritional yeast can replace cheese for a cheesy flavor.
What Side Dishes Go Well with Baked Salmon and Spinach?
Try serving it with roasted potatoes, quinoa, or a simple rice pilaf. A crisp green salad also pairs nicely for a light, balanced meal.
