When I’m craving something that’s both nutritious and deeply satisfying, Baked Salmon with Spinach is my ultimate answer. This dish transforms simple ingredients into a restaurant-quality meal that’s ready in just 40 minutes, making it perfect for those hectic evenings when you want something special without the stress. With 15 minutes of prep and 25 minutes of hands-off baking time, you’ll have an impressive dinner on the table before you know it.
Table of Contents
Ingredients for Baked Salmon with Spinach
I always start with the freshest salmon I can find, as it makes all the difference in both flavor and texture. When selecting your fillets, look for bright, firm flesh with no fishy smell. I recommend wild-caught salmon when possible for superior taste and nutritional value. The key to success with this recipe is thoroughly squeezing all liquid from the thawed spinach using a clean kitchen towel or cheesecloth. Here’s everything you’ll need:
- 2 salmon fillets (6-8 oz each, skin-on preferred)
- Salt to taste
- Black pepper to taste
- 300g frozen spinach (thawed and thoroughly drained) – Pro tip: squeeze out all excess water using a kitchen towel to prevent a watery dish
- 1 medium onion (about 150g, thinly sliced)
- 2 cloves garlic (minced) – I always use fresh garlic for maximum flavor
- 200g sour cream (full-fat works best for creamiest results)
- 150g mozzarella cheese (freshly shredded) – In my experience, freshly shredded cheese melts more smoothly since pre-shredded varieties contain anti-caking agents
- 1 tablespoon olive oil (plus extra for greasing and searing)
Step-by-Step Instructions
I recommend having all your ingredients prepped and ready before you begin, as this recipe moves quickly once you start cooking. This approach ensures everything comes together smoothly without any last-minute scrambling.
Step 1: Heat a tablespoon of olive oil in a medium skillet over medium heat until it shimmers. Add the sliced onions and cook for 3-4 minutes, stirring occasionally, until they become soft and translucent with no raw crunch remaining. Add minced garlic and stir constantly for 30 seconds until fragrant but not browned, as burnt garlic tastes bitter.
Step 2: Add the thoroughly drained spinach to the skillet, breaking up any clumps with your spatula. You should have squeezed out excess water so the mixture won’t be watery. Cook for 2-3 minutes, stirring frequently, until heated through and any remaining moisture evaporates. Season with salt and pepper, then remove from heat and fold in the sour cream until completely combined and creamy.
Step 3: Preheat your oven to 175°C (347°F) and lightly grease a baking dish with olive oil. While the oven heats, season both salmon fillets generously with salt and pepper on all sides. In a clean skillet over medium heat with a small drizzle of olive oil, sear each fillet for 2 minutes per side, starting with the flesh side first, to develop a golden crust and rich flavor.
Step 4: Place the salmon fillets skin-side down in the prepared baking dish (if using skinless fillets, simply place them flat). Spread the creamy spinach mixture evenly over the top of each fillet, then sprinkle generously with shredded mozzarella cheese, making sure to cover all the spinach.
Step 5: Transfer the assembled dish to the preheated oven and bake for 17-20 minutes, checking thinner fillets at 15 minutes. Use a meat thermometer to check that salmon has reached 63°C (145°F) at the thickest part. The salmon should turn opaque and flake easily with a fork, and the cheese should be golden and bubbling. Let rest for 2-3 minutes before serving to allow the flavors to settle and juices to redistribute.
Perfect Sides for Baked Salmon with Spinach
The rich, creamy nature of this salmon dish pairs beautifully with lighter, fresh accompaniments that provide textural contrast.
Creamy Mashed Potatoes: The smooth, buttery texture complements the salmon’s richness while adding comforting carbs that balance the protein-heavy main dish. Try this garlic herb chicken with mashed potatoes for inspiration on making perfect mashed potatoes.
Crisp Garden Salad: Fresh mixed greens with a light vinaigrette cut through the creamy spinach mixture and add refreshing crunch that brightens each bite.
Roasted Asparagus: The slight char and natural sweetness of roasted asparagus provides an elegant vegetable side that echoes the dish’s sophisticated flavors.
Lemon Quinoa: Light, fluffy quinoa tossed with fresh lemon juice and herbs adds a bright, zesty element that perfectly complements the omega-3-rich salmon. Check out this one-skillet salmon with lemon orzo for another citrusy pairing idea.
Garlic Bread: Warm, crusty bread for soaking up any extra creamy spinach sauce turns this into a truly satisfying meal that leaves everyone content.
Keep It Fresh: Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to 2 days. I recommend this shorter timeframe due to the dairy-based spinach mixture, which doesn’t keep as long as plain fish. The salmon stays surprisingly moist thanks to the protective spinach layer, though it’s best enjoyed fresh from the oven.
For reheating, I recommend using a 175°C (347°F) oven rather than the microwave to maintain the salmon’s texture and keep the cheese topping from becoming rubbery. Cover loosely with foil and heat for 10-12 minutes until warmed through. The internal temperature should reach at least 60°C (140°F) for food safety.
You can assemble this dish completely unbaked and refrigerate it for up to 24 hours before cooking, making it perfect for meal prep. Just add an extra 5 minutes to the baking time if cooking straight from the fridge, and always check the internal temperature with your meat thermometer.
Frequently Asked Questions
Can I use fresh spinach instead of frozen?
Absolutely! You’ll need about 600g of fresh spinach. Sauté it until completely wilted and make sure to drain any excess liquid before mixing with the sour cream to avoid a watery dish.
What other cheeses work well in this recipe?
Feta adds a tangy Mediterranean twist, while Gouda provides a smoky depth. Parmesan mixed with mozzarella creates a more complex flavor profile that’s equally delicious.
How do I know when the salmon is perfectly cooked?
Use a meat thermometer to check for 63°C (145°F) at the thickest part. The flesh should be opaque throughout and flake easily when gently pressed with a fork, but still look slightly glossy and moist in the center.
Baked Salmon with Spinach and Mozzarella
Ingredients
Equipment
Method
- Heat olive oil in a medium skillet over medium heat until shimmering. Add sliced onions and cook for 3-4 minutes, stirring occasionally, until soft and translucent. Add minced garlic and stir constantly for 30 seconds until fragrant but not browned.
- Add the thoroughly drained and squeezed spinach to the skillet, breaking up any clumps. Cook for 2-3 minutes, stirring frequently, until heated through and any moisture evaporates. Season with salt and pepper, then remove from heat and fold in sour cream until creamy and well combined.
- Preheat oven to 175°C (347°F) and lightly grease a baking dish with olive oil. Season salmon fillets generously with salt and pepper on all sides. In a clean skillet over medium heat with a drizzle of olive oil, sear each fillet for 2 minutes per side, starting flesh-side first, to develop a golden crust.
- Place salmon fillets skin-side down in the prepared baking dish (or flat if using skinless). Spread the creamy spinach mixture evenly over each fillet, then sprinkle generously with shredded mozzarella cheese, covering all the spinach.
- Bake for 17-20 minutes, checking thinner fillets at 15 minutes. Use a meat thermometer to verify salmon has reached 63°C (145°F) at the thickest part. The salmon should be opaque and flake easily, and cheese should be golden and bubbling. Let rest for 2-3 minutes before serving.
