Baked Salmon with Spinach is a light and healthy dish that brings together tender, flaky salmon with fresh, vibrant spinach. The salmon bakes to perfection, staying moist inside with a slightly crispy top, while the spinach adds a nice pop of color and a mild, earthy flavor that complements the fish beautifully.
I love making this dish when I want something that feels both nourishing and simple. One of my favorite tips is to season the salmon with just a bit of lemon, garlic, and a sprinkle of salt and pepper—nothing too fancy, just enough to highlight the natural flavors. The spinach cooks down quickly alongside the fish, which means the whole meal comes together in no time, making it perfect for busy weeknights.
My go-to way to serve this meal is with a side of roasted potatoes or a scoop of quinoa. It always feels satisfying without being too heavy. Plus, there’s something special about sitting down to a meal that’s colorful and fresh—it just feels like a little moment of care for myself and anyone I’m sharing it with.
Key Ingredients & Substitutions
Salmon: Fresh salmon fillets are the star. If you can’t find fresh, frozen works well, just thaw properly before cooking. For a milder fish, try trout or cod as a substitute.
Spinach: Fresh spinach cooks quickly and adds a lovely color and mild flavor. Baby spinach is great for this. If you prefer, kale or Swiss chard can be used but cook a bit longer to soften.
Herbs and Butter: Fresh dill and parsley add bright, fresh notes. If you don’t have dill, tarragon or chives are good alternatives. Unsalted butter mixed with yogurt or sour cream makes the topping creamy and tangy; Greek yogurt keeps it lighter.
Lemon and Garlic: Lemon juice and garlic lift the flavors beautifully. Fresh lemon is best but bottled lemon juice can be a quick substitute. Garlic powder works if minced garlic isn’t handy.
How Can I Make the Salmon Stay Moist and Flavorful?
Keeping salmon moist while baking is key:
- Pat the salmon dry to get a nice crust when seasoned and baked.
- Season simply with salt, pepper, and paprika for flavor and a little color.
- Bake at a relatively high temperature (around 400°F/200°C) so the salmon cooks quickly without drying.
- Check doneness at about 12 minutes—salmon should flake easily but still be moist inside.
- Adding the creamy dill butter topping right after baking adds richness and moisture.
Equipment You’ll Need
- Baking sheet – perfect for cooking the salmon evenly without sticking.
- Parchment paper – keeps the baking sheet clean and makes cleanup easier.
- Nonstick skillet – great for quickly sautéing the spinach without burning.
- Mixing bowl – handy for combining the creamy dill topping smoothly.
- Sharp knife – for chopping herbs and slicing the lemon precisely.
Flavor Variations & Add-Ins
- Swap salmon with trout or cod for a lighter fish option that still pairs well with spinach.
- Add cherry tomatoes or sliced bell peppers to the spinach for a pop of color and sweetness.
- Mix feta or goat cheese into the creamy topping for extra tang and creaminess.
- Sprinkle a pinch of smoked paprika or cayenne on the salmon before baking for a little heat and smokiness.
Baked Salmon With Spinach
Ingredients You’ll Need:
For the Salmon:
- 2 salmon fillets (about 6 oz each)
- Salt and black pepper to taste
- ½ tsp paprika
For the Spinach:
- 4 cups fresh spinach leaves
- 1 tbsp olive oil
- 1 tsp garlic, minced
- Pinch of salt
For the Creamy Dill Topping:
- 2 tbsp unsalted butter, softened
- 1 tbsp fresh dill, finely chopped (plus extra for garnish)
- 1 tbsp Greek yogurt or sour cream
- 1 tsp capers, finely chopped (optional)
For Garnish:
- 1 lemon (half sliced for garnish, half for juice)
- 1 tbsp fresh parsley, chopped
- Crushed peppercorn or cracked black pepper
How Much Time Will You Need?
This delicious dish takes about 5 minutes to prep and around 15 minutes to bake, so about 20 minutes total. It’s quick enough for a busy weeknight but fancy enough for guests!
Step-by-Step Instructions:
1. Prepare the Spinach:
Heat olive oil in a skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Add the fresh spinach and cook until it wilts, roughly 2–3 minutes. Season lightly with salt, then set the spinach aside.
2. Season and Bake the Salmon:
Preheat your oven to 400°F (200°C). Pat the salmon fillets dry with paper towels, then season both sides with salt, pepper, and paprika. Place them on a baking tray lined with parchment paper or lightly greased. Bake for 12–15 minutes, until the salmon is cooked through and flakes easily with a fork.
3. Make the Creamy Dill Topping:
While the salmon bakes, mix together the softened butter, chopped dill, Greek yogurt (or sour cream), and capers (if using) in a small bowl until well combined.
4. Assemble and Serve:
Place a bed of sautéed spinach on each plate. Lay the baked salmon fillets over the spinach. Spoon a generous dollop of the creamy dill topping onto each fillet. Garnish with fresh parsley, a sprinkle of freshly cracked black pepper, and lemon slices on the side. Serve immediately, squeezing fresh lemon juice over the top if you like.
Enjoy your healthy and tasty baked salmon with garlicky spinach and fresh herb topping—ready in just about 20 minutes!
Can I Use Frozen Salmon for This Recipe?
Yes, you can! Just be sure to fully thaw the salmon in the fridge overnight or under cold running water before cooking. Pat it dry well to avoid excess moisture while baking.
How Can I Store Leftovers?
Store any leftover salmon and spinach in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave to keep the salmon moist and tasty.
What Can I Substitute for Greek Yogurt in the Topping?
If you don’t have Greek yogurt, sour cream or crème fraîche work well as creamy alternatives. You could also try mayonnaise for a slightly different flavor and texture.
Can I Make This Recipe Ahead of Time?
Absolutely! Prepare the spinach and topping ahead, then bake the salmon just before serving for the freshest taste. Alternatively, bake everything and reheat gently when ready to eat.
