Baked Salmon With Spinach is a simple, wholesome dish that mixes tender, flaky salmon with bright, fresh spinach. The salmon bakes up beautifully with a light seasoning that lets its natural flavor shine, while the spinach adds a lovely, leafy green touch that balances the meal perfectly.
I love making this dish when I want something healthy but also satisfying without a lot of fuss. It’s one of those meals that feels fresh and light, yet still filling enough to keep you happy. I usually drizzle a little olive oil and lemon juice on top before baking, which adds just the right amount of zing.
My favorite way to serve it is with a side of roasted potatoes or over a bed of quinoa, making the whole plate colorful and nutritious. It’s great for a weeknight dinner because it’s easy to prepare and quick to cook, but it still feels special enough for guests. Whenever I make it, everyone always asks for seconds!
Key Ingredients & Substitutions
Salmon: Fresh salmon fillets are best for flavor and texture. If fresh isn’t available, frozen works well—just thaw before cooking. For a milder taste, try trout or cod instead.
Spinach: Fresh spinach is perfect here for that bright, tender feel. Baby spinach wilts quickly and has a sweeter flavor. If you prefer, use kale or Swiss chard but cook a little longer to soften.
Herbs & Lemon: Fresh parsley and dill add a lovely herb flavor. If you don’t have dill, extra parsley or a pinch of thyme works. Lemon juice brightens the dish, but lime juice can be a nice twist.
Greek Yogurt/Sour Cream: This creates a creamy topping without heaviness. For a dairy-free version, coconut yogurt or a simple garlic olive oil drizzle can replace it.
How Do I Know When My Salmon Is Perfectly Baked?
Salmon can go from perfectly flaky to dry quickly. Here’s what I do to get it just right:
- Check the color: The fish should be opaque and pink inside, not translucent.
- Use a fork test: Gently press the salmon with a fork; it should flake apart easily but still feel moist.
- Keep timing in mind: At 400°F, 12-15 minutes is usually ideal for 6 oz fillets. Thicker pieces may need a few more minutes.
- Rest a bit: Let the fish rest 2-3 minutes after baking to lock in juices.
Following these tips means juicy, tender salmon every time without worrying about overcooking it.
Equipment You’ll Need
- Baking sheet – perfect for even cooking and easy cleanup when baking the salmon.
- Parchment paper or silicone baking mat – prevents sticking and makes cleanup a breeze.
- Large skillet – ideal for quickly sautéing the spinach without wilting too much.
- Small mixing bowl – great for combining the herb and yogurt topping smoothly.
- Sharp knife – helps you prep the garlic and chop fresh herbs finely.
Flavor Variations & Add-Ins
- Swap spinach for kale or Swiss chard for a slightly heartier green and more texture.
- Add cherry tomatoes or sliced mushrooms to sauté with the spinach for extra flavor.
- Top the salmon with a dollop of pesto instead of the yogurt-herb mix for a basil twist.
- Mix smoked paprika or cumin into the herb oil for a warm spice note that pairs well with salmon.
Baked Salmon With Spinach
Ingredients You’ll Need:
Main Ingredients:
- 2 salmon fillets (6 oz each)
- 4 cups fresh spinach leaves
For Seasoning and Sauce:
- 2 tablespoons olive oil, divided
- 1 tablespoon lemon juice, plus lemon slices for garnish
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh dill, finely chopped (optional)
- 2 tablespoons plain Greek yogurt or sour cream
- Salt and black pepper, to taste
- ¼ teaspoon crushed red pepper flakes (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and around 15 minutes to bake, for a total of roughly 25 minutes. The sautéing of spinach is quick and done while the salmon bakes, so you can have everything ready fast and fresh.
Step-by-Step Instructions:
1. Prepare and Season the Salmon:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease a baking dish. In a small bowl, mix 1 tablespoon olive oil, lemon juice, minced garlic, parsley, dill if using, salt, pepper, and red pepper flakes. Brush this mixture evenly over the salmon fillets placed on the baking sheet.
2. Bake the Salmon:
Place the baking sheet into the preheated oven and bake for 12-15 minutes. The salmon is done when it flakes easily with a fork and is moist inside. Avoid overcooking to keep it tender.
3. Sauté the Spinach:
While the salmon bakes, heat the remaining 1 tablespoon olive oil in a skillet over medium heat. Add the fresh spinach and cook for 2-3 minutes until just wilted. Season lightly with salt and pepper. Remove from heat and arrange the spinach on serving plates.
4. Make the Creamy Herb Topping:
In a small bowl, mix the Greek yogurt or sour cream with a teaspoon of chopped parsley and a pinch of black pepper. This adds a light, fresh finish to the dish.
5. Assemble and Serve:
Place the baked salmon on top of the spinach bed on each plate. Spoon the creamy herb topping over the salmon. Garnish with lemon slices and serve immediately while warm.
Can I Use Frozen Salmon for This Recipe?
Yes! Just be sure to fully thaw the salmon in the refrigerator overnight or under cold running water before cooking. Pat it dry to remove excess moisture for the best texture.
How Can I Make This Recipe Dairy-Free?
Simply skip the Greek yogurt or sour cream topping or replace it with a dairy-free alternative like coconut yogurt or a drizzle of olive oil mixed with fresh herbs.
Can I Prepare This Dish Ahead of Time?
You can prep the herb mixture and sauté the spinach in advance, then refrigerate separately. Bake the salmon fresh when ready to serve, and add the creamy topping just before plating.
What Are Good Side Dishes to Serve with Baked Salmon and Spinach?
Roasted potatoes, quinoa, rice, or steamed vegetables all pair wonderfully, rounding out the meal with extra texture and flavor.
