Description
A simple, healthy, and delicious recipe for baked salmon with sautéed spinach, ready in under 30 minutes. This nutritious dish combines tender, flaky salmon rich in omega-3 fatty acids with vibrant, flavorful spinach, making it perfect for a quick weeknight dinner or an impressive yet effortless meal for guests.
Ingredients
Scale
Salmon
- 4 fresh salmon fillets (about 6 oz each), skin-on or skinless
- Salt, to taste
- Black pepper, to taste
- 1 tablespoon fresh lemon juice
- 1–2 tablespoons olive oil (for greasing and drizzling)
Spinach
- 8 cups fresh spinach (about 5 oz)
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- Salt and pepper, to taste
Optional Garnishes
- Fresh herbs such as dill, parsley, or chives, chopped
- Lemon wedges, thinly sliced
Instructions
- Prepare the Oven and Salmon: Preheat your oven to 400°F (200°C). Lightly grease a baking dish with olive oil to prevent sticking. Place the salmon fillets skin-side down and season each with salt, pepper, and a squeeze of fresh lemon juice.
- Sauté the Spinach: Heat a tablespoon of olive oil in a skillet over medium heat. Add minced garlic and cook until fragrant, about 30 seconds. Add the fresh spinach and sauté until wilted but still bright green, about 2-3 minutes. Season with salt and pepper to taste.
- Assemble the Dish: Spread the sautéed spinach evenly on the bottom of the greased baking dish to form a bed. Carefully place the seasoned salmon fillets on top of the spinach, allowing flavors to meld while baking.
- Bake the Salmon: Place the baking dish in the preheated oven and bake for 12-15 minutes, or until the salmon flakes easily with a fork and reaches an internal temperature of 145°F (63°C). The spinach will continue to cook gently underneath the salmon.
- Final Touches: Remove the dish from the oven. Garnish the salmon with fresh herbs and an additional drizzle of lemon juice for a burst of brightness before serving.
Notes
- Choose fresh, wild-caught salmon if possible for best flavor and nutrition.
- Do not overcook the salmon to keep it moist and tender.
- Use fresh spinach rather than frozen to avoid excess moisture and soggy texture.
- Salt and lemon juice are key to balancing the natural oils in salmon.
- Allow the salmon to rest for a few minutes after baking to lock in juices.
- Frozen spinach can be used if thawed and thoroughly squeezed of excess water.
Nutrition
- Serving Size: 1 salmon fillet with spinach (about 6 oz salmon and 2 cups cooked spinach)
- Calories: 350 kcal
- Sugar: 1 g
- Sodium: 150 mg
- Fat: 22 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 85 mg
Keywords: baked salmon, spinach, healthy dinner, quick dinner, omega-3, gluten free, easy recipe, weeknight meal
