Baked Salmon Spinach Sauce

A simple yet elegant baked salmon dish paired with vibrant chopped spinach and lemon — perfect for a wholesome weeknight dinner.

Why You’ll Love This Recipe

• Quick and easy: requires only a few straightforward ingredients and minimal prep time.
• Balanced flavors: the rich salmon fillets are elevated by the brightness of lemon slices and the freshness of chopped spinach.
• Nutritious: salmon provides high-quality protein and omega-3 fatty acids, while spinach adds iron, vitamins and greens.
• Versatile: great served on its own, with rice or a salad, and easy to adapt to your tastes.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2–3 salmon fillets
• 1 tbsp olive oil
• Salt & pepper, to taste
• ½ tsp smoked paprika
• 1 lemon, sliced for garnish
• 2 cups fresh spinach, washed and chopped

Recipe Card

• Salmon fillets: 2–3 pieces
• Olive oil: 1 tbsp
• Salt: to taste
• Pepper: to taste
• Smoked paprika: ½ tsp
• Lemon: 1 (sliced for garnish)
• Fresh spinach: 2 cups (washed, chopped)

Directions

1. Preheat your oven to 200 °C (about 400 °F).
2. Pat the salmon fillets dry with a paper towel.
3. Rub each fillet with olive oil, then season on both sides with salt, pepper, and the smoked paprika.
4. Place the fillets skin-side down (if applicable) in a baking dish. Arrange the lemon slices on top or alongside the fillets for garnish and subtle flavor.
5. Bake for about 12–15 minutes, or until the salmon fillets are opaque and flake easily with a fork (timing may vary depending on thickness).
6. While the salmon bakes, prepare the spinach: in a skillet over medium heat, add a small drizzle of olive oil if desired, then add the chopped spinach and sauté just until wilted (about 1-2 minutes). Season lightly with salt and pepper.
7. Once the salmon is cooked, remove the baking dish from the oven and let it rest for a minute.
8. Plate the spinach and top with a salmon fillet, garnish with the lemon slices, and serve immediately.

Servings and timing

• Makes about 2–3 servings (depending on the size of the fillets).
• Preparation time: ~5 minutes.
• Baking time: ~12–15 minutes.
• Total time: ~20 minutes (approximate).

Variations

• Swap the smoked paprika for a pinch of cumin or chilli flakes for a spicier twist.
• Use baby spinach whole instead of chopped for texture variation.
• Add a splash of white wine or lemon juice over the fillets before baking for extra flavour.
• Serve over a bed of cooked quinoa or brown rice for a fuller meal.
• Add cherry tomatoes or sautéed mushrooms alongside the spinach for more vegetable variety.

Storage/Reheating

• Store any leftover salmon and spinach in an airtight container in the refrigerator for up to 2 days.
• To reheat, warm in a 160 °C (325 °F) oven for ~8 minutes or until just warmed through. Alternatively, you can microwave on medium heat in short bursts until warmed, but be careful not to overcook the salmon.
• Note: Salmon tends to dry out when reheated, so it’s best enjoyed fresh.

FAQs

What type of salmon is best for this recipe?

Choose fresh fillets of salmon, about 2–3 cm thick if possible. Both wild-caught and farmed salmon work, but ensure they are fresh or properly thawed if frozen.

Should I leave the salmon skin on or remove it?

You may leave the skin on for baking — it helps protect the flesh and gives added flavour — but you can remove it before serving if you prefer.

How can I tell when the salmon is done?

The salmon is done when it is opaque through the centre and flakes easily with a fork. Aim for an internal temperature of about 63 °C (145 °F) if using a thermometer, but don’t overcook.

Can I use frozen salmon fillets?

Yes — if using frozen, ensure they are fully thawed, patted dry, and seasoned well before baking.

Can I prepare the spinach ahead of time?

You can chop the spinach ahead of time, but it’s best to sauté it just before serving so that it stays fresh and vibrant.

Can I add a sauce or topping to the salmon?

Yes — you could drizzle a lemon-butter sauce, herb vinaigrette, or even a light creamy spinach sauce on top to elevate the dish.

What side dishes pair well with this?

Great sides include steamed rice, quinoa, roasted vegetables, a crisp green salad, or even garlic mashed potatoes.

Is this dish healthy?

Yes — salmon is rich in omega-3 fatty acids and protein, and spinach adds vitamins, minerals and fiber. Baking rather than frying keeps the fat content lower. Use olive oil in moderation for a healthier option.

Can I make this dish gluten-free?

Absolutely. All the ingredients as listed are naturally gluten-free. Just ensure any additional sides or sauces you serve are also gluten-free.

How do I modify the recipe for more servings?

To serve more people, simply increase the number of salmon fillets and the quantity of spinach accordingly, and use a larger baking dish. Adjust seasoning proportionally.

Conclusion

This baked salmon paired with sautéed spinach is a simple yet impressive dish that balances ease, flavour and nutrition. Whether for a weekday dinner or a relaxed weekend meal, it delivers good looks and great taste with minimal fuss. Serve it fresh, enjoy the vibrant spinach and lemony hint, and feel confident it will satisfy.

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