Baked salmon with spinach is one of those dishes that looks impressive but comes together so easily, you’ll wonder why you haven’t been making it all along. After years of preparing weeknight dinners for my family, I can tell you this recipe delivers that perfect balance of nutritious and delicious without keeping you in the kitchen for hours.
I still remember the first time my daughter brought fresh salmon home from the market, insisting I try something beyond our usual Midwest staples. We were skeptical at first – fish wasn’t exactly a Sunday supper tradition in our farmhouse kitchen. But when that first bite of tender salmon topped with creamy spinach and bubbly golden cheese hit the table, even my meat-and-potatoes husband asked for seconds. The aroma of garlic and herbs filling the kitchen, the satisfying sizzle as the mozzarella turned golden in the oven – it became an instant family favorite. Now, years later, this baked salmon with spinach graces our table at least twice a month, especially when I want something that feels special but doesn’t require hours of prep. Time to get cooking!
What Makes This Baked Salmon with Spinach So Special
When I first started making this recipe, I was drawn to how it transforms simple ingredients into something that tastes like it came from a fancy restaurant. After serving it to family and friends countless times, I’ve learned exactly why this dish works so beautifully for home cooks.
The real magic happens when the creamy spinach mixture meets the flaky salmon and that gorgeous melted mozzarella creates a golden crust on top. It’s the kind of meal that makes you feel like you’re treating yourself, even on a regular Tuesday evening.
Here’s what makes this recipe a keeper:
- Ready in 40 minutes – Perfect for those evenings when you’re short on time but refuse to compromise on a real, home-cooked meal
- Uses everyday ingredients – No hunting down specialty items; everything’s available at your regular grocery store
- Heart-healthy omega-3s – My doctor actually smiled when I told her I was eating more salmon, and you can feel good knowing you’re nourishing your family
- Incredibly versatile – Swap the spinach for kale, add different herbs, or try various cheeses; this recipe adapts beautifully to what you have on hand
- Low-carb friendly – For those watching their carbs, this delivers satisfying protein and healthy fats without the heavy starches
- Impressive presentation – The bubbly cheese topping and vibrant green spinach make this look like something you’d order at a nice dinner out
I’ve made this for everything from quiet family dinners to small gatherings with friends, and it never fails to impress. The best part? Your kitchen stays relatively clean, and you’re not exhausted by the time dinner hits the table.
Ingredient Spotlight
Let me walk you through the key players that make this baked salmon with spinach truly shine. Over the years, I’ve learned that understanding your ingredients makes all the difference in the final dish.
Salmon Fillets: I always choose fresh salmon with bright, firm flesh when possible, though high-quality frozen works beautifully too. The omega-3 fatty acids in salmon make this an incredibly heart-healthy choice, and the mild flavor pairs perfectly with the creamy spinach topping. Look for fillets that are about 6 ounces each for the perfect portion size. If you enjoy other salmon preparations, you might also love this baked boursin salmon or this honey pineapple glazed salmon.
Fresh Spinach: While the recipe calls for 300g of thawed frozen spinach, I’ve found that using fresh baby spinach (about 10 ounces) works wonderfully if that’s what you have on hand. Spinach brings iron, vitamins, and that gorgeous green color that makes the dish so appealing. Just remember to squeeze out every bit of excess water from frozen spinach – nobody wants a watery topping.
Sour Cream: This is what transforms the spinach from simple greens into a luxurious, creamy mixture that clings beautifully to the salmon. In my kitchen, I prefer full-fat sour cream for the richest flavor, though Greek yogurt can work as a lighter substitute if you’re watching calories.
Mozzarella Cheese: The star of our golden, bubbly topping! I typically use shredded mozzarella for easy melting, and it creates that irresistible stretchy, gooey texture everyone loves. Fresh mozzarella works too, but you’ll want to tear it into small pieces and pat it dry first.
Garlic and Onion: These aromatics form the flavor foundation of our spinach mixture. I’ve learned that taking the time to properly sauté the onions until they’re translucent, then adding the garlic for just 30 seconds, prevents any harsh or bitter flavors. The garlic becomes sweet and fragrant, infusing the entire dish with warmth.
Olive Oil: Beyond preventing sticking, good olive oil adds a subtle richness to both the sautéed vegetables and the seared salmon. I always keep a quality extra virgin olive oil handy – it’s one of those ingredients where a little quality goes a long way.
Salt and Pepper: Never underestimate proper seasoning! I season the salmon generously before searing and adjust the spinach mixture to taste. Remember, you can always add more, but you can’t take it away, so taste as you go.
How to Make Baked Salmon with Spinach
Let me walk you through my tried-and-true method for creating this delicious dish. After making this countless times, I’ve fine-tuned each step to ensure perfect results every time.
Step 1. I’ve found that starting with your aromatics sets the foundation for incredible flavor. Heat your olive oil in a skillet over medium heat until it shimmers, then add your sliced onions. Sauté them for 3-4 minutes, stirring frequently, until they turn soft and translucent – this sweetens them beautifully. Add the minced garlic and cook for just 30 seconds more; any longer and it can turn bitter.
Step 2. Betty’s tip: When adding the thawed spinach to the pan, make sure you’ve squeezed out as much water as possible first. Stir the spinach gently for 2-3 minutes, allowing any remaining moisture to evaporate. Season with salt and pepper, then remove from heat and fold in the sour cream until everything’s creamy and well combined.
Step 3. Preheat your oven to 350°F (175°C) while you prep the salmon. I’ve learned that bringing the salmon to room temperature for about 10 minutes before cooking helps it cook more evenly. Season both sides of your fillets generously with salt and pepper – don’t be shy here!
Step 4. In a separate pan over medium heat, sear each side of the seasoned salmon for about 2 minutes. Through trial and error, I learned that this quick sear locks in the moisture and adds a beautiful crust. You want the salmon slightly undercooked at this point since it’ll finish in the oven.
Step 5. Grease your baking dish well and place the salmon skin-side down (or if skinless, with the prettier side facing up). Spread the creamy spinach mixture evenly over the top of each fillet, then sprinkle a generous layer of mozzarella cheese over the spinach.
Step 6. Betty always says that oven placement matters – position your dish in the center rack for even cooking. Bake for 15-20 minutes until the salmon flakes easily with a fork and reaches an internal temperature of 145°F. The cheese should be golden and gloriously bubbly on top.
Step 7. After years of making this baked salmon with spinach, I’ve discovered that letting it rest for 2-3 minutes after removing it from the oven allows the flavors to settle and makes plating easier. The salmon will be perfectly moist, the spinach creamy, and that cheese topping absolutely irresistible.
Keeping This Baked Salmon with Spinach Fresh
Over the years, I’ve perfected the art of storing and reheating this dish so leftovers taste just as delicious as the first serving. Let me share what works best.
Refrigerator Storage: I typically store any leftover baked salmon in an airtight container for up to 2 days. The key is letting it cool to room temperature first, then sealing it well to prevent the fish from absorbing other refrigerator odors. I’ve found that separating the portions before storing makes reheating individual servings much easier.
Freezing Guidelines: Betty’s freezing method works well for this recipe, though I’ll be honest – the texture of the spinach and sour cream can change slightly after freezing. If you do freeze it, wrap individual portions tightly in plastic wrap, then place them in a freezer-safe bag with all the air pressed out. They’ll keep for up to 3 months. Write the date on the bag; trust me, it’s easy to forget what’s been in there!
Reheating Methods: For the best texture, I reheat this dish in a 350°F oven for about 10-12 minutes until warmed through. Cover it loosely with foil to prevent the cheese from over-browning. If you’re in a hurry, the microwave works in a pinch – use 50% power for 2-3 minutes, checking frequently. The oven method keeps the salmon more moist and the cheese topping maintains that lovely texture. I don’t recommend refreezing once thawed; the salmon loses its tender flakiness.
Perfect Partners for Baked Salmon with Spinach
After serving this dish dozens of times, I’ve discovered which sides complement it beautifully without overwhelming the delicate salmon flavor.
- Creamy Garlic Mashed Potatoes – The smooth, buttery texture pairs wonderfully with the flaky salmon and creates a comforting, satisfying plate. I love how the mild potato flavor doesn’t compete with the garlic in the spinach mixture. For an all-in-one meal, try this garlic herb chicken with mashed potatoes and glazed carrots alongside.
- Crisp Garden Salad with Lemon Vinaigrette – A fresh, tangy salad cuts through the richness of the cheese and sour cream perfectly. I toss mixed greens with cherry tomatoes, cucumber, and a bright lemon dressing that echoes the natural citrus notes that pair well with salmon.
- Roasted Asparagus with Parmesan – These elegant spears roast in about the same time as your salmon bakes, making timing a breeze. The slight char and nutty Parmesan complement the mozzarella topping beautifully. You could also try this asparagus shrimp angel hair pasta for a complete seafood feast.
- Fluffy Lemon Quinoa – For a lighter, protein-packed option, I cook quinoa with a bit of lemon zest and fresh herbs. Its nutty flavor and tender texture soak up any delicious juices from the salmon.
- Crusty Garlic Bread – Sometimes you just need good bread to soak up that creamy spinach sauce! I brush baguette slices with garlic butter and toast them golden – simple but always a crowd-pleaser.
- Roasted Baby Potatoes with Herbs – Halved baby potatoes roasted with rosemary and thyme offer a rustic, satisfying starch that doesn’t overpower the dish. They’re easier than mashed potatoes when you’re short on time.
In my kitchen, I often serve this with a simple arugula salad and roasted vegetables for a complete, balanced meal. A chilled white wine or sparkling water with lemon rounds everything out perfectly.
FAQs
I recommend starting with about 10 ounces of fresh baby spinach if you’re swapping for frozen. You’ll need to wilt it down first in the pan – it seems like a lot, but it cooks down significantly. Just make sure to drain any excess liquid before mixing with the sour cream.
Betty’s solution is to use a meat thermometer – the salmon should reach 145°F at its thickest part. Visually, it should be opaque throughout and flake easily with a fork. The best approach I’ve tested is to slightly undercook during the sear, knowing it’ll finish perfectly in the oven.
Many home cooks find success with prepping the spinach mixture and seasoning the salmon up to 24 hours in advance. Store them separately in the refrigerator, then assemble and bake when you’re ready to eat. I don’t recommend assembling the complete dish too far ahead, as the spinach can make the salmon watery.
Baked Salmon with Spinach and Mozzarella Crust
Ingredients
Equipment
Method
- Heat olive oil in a skillet over medium heat. Add sliced onions and sauté for 3-4 minutes until translucent, stirring frequently. Add minced garlic and cook for 30 seconds until fragrant.
- Add thawed and well-drained spinach to the skillet. Cook for 2-3 minutes, stirring gently until heated through and moisture evaporates. Season with salt and pepper, remove from heat, and stir in sour cream until creamy and combined.
- Preheat oven to 350°F (175°C). Season salmon fillets generously with salt and pepper on both sides.
- In a separate pan over medium heat, sear salmon for about 2 minutes per side to lock in moisture. The salmon should be slightly undercooked as it will finish in the oven.
- Place seared salmon skin-side down in a greased baking dish. Spread the creamy spinach mixture evenly over the top of each fillet, then sprinkle generously with mozzarella cheese.
- Bake in preheated oven for 15-20 minutes until salmon reaches 145°F internally and flakes easily with a fork. The cheese should be golden and bubbly.
- Remove from oven and let rest for 2-3 minutes before serving. Enjoy your perfectly cooked baked salmon with creamy spinach!
