Baked Salmon with Spinach is a simple, healthy, and tasty dish that comes together quickly and feels like a real treat. The salmon stays tender and flaky while the spinach adds a fresh, green, and slightly earthy touch that balances the flavors perfectly.
I love making this because it’s one of those dishes where you don’t have to fuss much – just a little seasoning on the salmon, bake it, and gently wilt the spinach on the side or even bake it right underneath for a nice mix of textures. It’s a straightforward recipe that makes dinner feel special without any stress.
My favorite way to serve it is alongside some roasted potatoes or a simple rice pilaf to soak up any juices from the salmon and spinach. It’s a meal that everyone seems to enjoy, and it’s perfect for a weeknight dinner when you want something comforting but still light and fresh.
Key Ingredients & Substitutions
Salmon: Fresh salmon fillets with skin make the best baked salmon with a crispy edge. If you want, you can substitute with trout or Arctic char, which cooks similarly and has a mild flavor.
Spinach: Fresh spinach works great here for its light touch and quick cooking. You can swap baby kale or Swiss chard if you prefer a stronger green taste. Just cook until tender.
Heavy cream & Parmesan: These add richness and creamy texture to the spinach. For a lighter version, use half-and-half or coconut cream, and try nutritional yeast instead of Parmesan to keep it dairy-free.
Garlic and chives: Key aromatics that brighten the dish. Fresh herbs really make a difference, but dried can work in a pinch—just use a bit less. Lemon juice adds a nice fresh zing but is optional.
How Do You Perfectly Bake Salmon Without Drying It Out?
Baking salmon quickly at a high temperature locks in moisture and keeps it tender. Here’s how:
- Pat the fillets dry before seasoning to get a good crust.
- Sear skin-side down in olive oil for 2-3 minutes before baking; this boosts flavor and texture.
- Bake at 400°F (200°C) just 7-10 minutes depending on thickness; watch carefully to avoid overcooking.
- Check doneness by seeing if the fish flakes easily with a fork but still looks a little translucent inside.
This method gives salmon moistness and a nice golden top, making the dish both tasty and visually appealing.
Equipment You’ll Need
- Oven-safe skillet – great for searing the salmon and finishing it in the oven without extra dishes.
- Baking tray lined with foil or parchment – makes cleanup easy after baking the salmon.
- Large skillet or sauté pan – perfect for cooking the spinach and cream sauce evenly.
- Sharp knife – to prep the salmon and chop garlic and chives easily.
Flavor Variations & Add-Ins
- Swap salmon for cod or halibut for a milder fish that bakes beautifully.
- Add sautéed mushrooms or cherry tomatoes with the spinach for extra texture and flavor.
- Mix in a pinch of smoked paprika or cayenne to the seasoning for a bit of warmth.
- Top the spinach with crumbled feta or goat cheese instead of Parmesan for a tangy twist.
How to Make Baked Salmon With Spinach?
Ingredients You’ll Need:
For The Salmon:
- 4 salmon fillets (about 6 oz each)
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 tablespoon olive oil
For The Spinach and Cream Sauce:
- 3 cloves garlic, minced
- 1 tablespoon butter
- 10 oz fresh spinach leaves (about 5 cups)
- ½ cup heavy cream
- ¼ cup grated Parmesan cheese
- 2 tablespoons chopped fresh chives (plus extra for garnish)
- 1 teaspoon lemon juice (optional)
- Lemon wedges, for serving
How Much Time Will You Need?
This meal takes about 20 minutes of active prep and cooking time. The salmon bakes about 7-10 minutes, and the spinach comes together quickly on the stovetop, making it a lovely, fast dish for any day.
Step-by-Step Instructions:
1. Prepping and Searing the Salmon:
Start by preheating your oven to 400°F (200°C). Then, pat your salmon fillets dry on both sides so they get a nice sear. Season them well with salt and pepper. Heat olive oil in an oven-safe skillet over medium heat. Place the salmon skin-side down (if it has skin) and cook for 2-3 minutes until it turns golden and crispy.
2. Baking the Salmon:
Flip the salmon fillets to the other side and transfer the pan straight into the oven. Bake them for 7 to 10 minutes, depending on thickness, until the salmon flakes easily with a fork but is still moist inside.
3. Cooking the Creamy Spinach:
While your salmon bakes, melt the butter in a large skillet over medium heat. Add the garlic and sauté it until fragrant, about 1 minute. Then add the fresh spinach and cook, stirring often, just until wilted (2 to 3 minutes). Pour in the heavy cream and sprinkle the Parmesan cheese over the spinach. Stir gently and cook for 2 minutes more until the sauce thickens slightly. Season with salt, pepper, and lemon juice if you like.
4. Serving Your Dish:
Make a cozy bed with the creamy spinach on each plate. Place a baked salmon fillet on top, spoon a little extra sauce over the fish, and sprinkle chopped fresh chives for a fresh finish. Add lemon wedges on the side to squeeze over the top.
Serve immediately, maybe with some roasted potatoes or rice, and enjoy a delicious, warming, and healthy dinner!
Can I Use Frozen Salmon for This Recipe?
Yes! Just be sure to fully thaw the salmon in the fridge overnight before cooking. Pat it dry well to remove extra moisture, so it sears nicely and bakes evenly.
Can I Make the Creamed Spinach in Advance?
Absolutely, you can prepare the spinach mixture a day ahead and store it in the fridge. Reheat gently on the stove before serving, adding a splash of cream if it’s too thick.
How Should I Store Leftovers?
Store leftover salmon and spinach in an airtight container in the fridge for up to 3 days. Reheat carefully in the oven or stovetop to keep the salmon moist and spinach creamy.
What Side Dishes Go Well With Baked Salmon and Spinach?
Roasted potatoes, rice pilaf, or a light quinoa salad all pair wonderfully to soak up the creamy spinach sauce and complement the rich salmon flavor.
