Baked Salmon with Spinach is a simple and nourishing meal that brings together tender, flaky salmon and vibrant, sautéed spinach. The salmon is lightly seasoned and baked to perfection, letting its natural flavor shine, while the spinach adds a fresh, leafy touch that’s both healthy and tasty.
I really love making this dish when I want something quick but still feel like I’m treating myself. The best part is how easy it is to throw together on a busy weeknight — just season the salmon, pop it in the oven, and sauté the spinach on the side. It’s one of those meals that feels fancy without any fuss, which makes me confident anyone can pull it off.
My favorite way to serve it is with a squeeze of lemon over the top and maybe some roasted potatoes or a simple grain like quinoa on the side. It’s light but filling, and I often find myself craving it even on chilly evenings. This dish feels like the perfect balance of cozy and fresh, and I think it’s a great go-to when you want something healthy that still feels satisfying.
Key Ingredients & Substitutions
Salmon: Fresh salmon fillets are best for baking. If unavailable, frozen works too—just thaw first. For a milder taste, try trout or cod, but adjust cooking time.
Spinach: Fresh spinach wilts quickly and tastes vibrant. You can swap it with kale or Swiss chard for a heartier texture. If using frozen spinach, thaw and squeeze out excess water before cooking.
Sour Cream or Greek Yogurt: This adds creaminess and tang to the dill sauce. Greek yogurt is a lighter choice with more protein. For dairy-free, try coconut yogurt or a vegan sour cream alternative.
Dill & Lemon: Fresh dill brings a bright herbal note that pairs well with fish. If you don’t have dill, parsley or tarragon are nice substitutes. Lemon juice and wedges add fresh acidity, which balances the richness.
How Do You Bake Salmon Perfectly Without Drying It Out?
Baking salmon can be tricky because it dries quickly. Here’s how to get moist, flaky salmon:
- Preheat oven to 400°F for even cooking.
- Pat the salmon dry to help the seasoning stick and promote a slight crust.
- Don’t overcook: bake for 12-15 minutes, depending on thickness.
- Salmon flakes easily when done; check with a fork to test doneness.
- Let salmon rest for a few minutes after baking to keep juices inside.
These steps helped me get tender, flavorful salmon every time, so it’s not dry or rubbery.
Equipment You’ll Need
- Baking sheet – perfect for cooking the salmon evenly in the oven.
- Parchment paper or aluminum foil – makes cleanup easy and prevents sticking.
- Large skillet – great for sautéing the spinach quickly without overcrowding.
- Spatula or tongs – helps you turn or mix the spinach gently.
- Small bowl – ideal for mixing the dill sauce smoothly before serving.
Flavor Variations & Add-Ins
- Swap salmon for trout or cod for a lighter fish option that bakes well.
- Add sliced mushrooms to the spinach for an earthy flavor and extra texture.
- Mix in a little grated Parmesan cheese with the spinach for a cheesy twist.
- Stir fresh lemon zest into the dill sauce for a brighter, citrusy kick.
How to Make Baked Salmon With Spinach?
Ingredients You’ll Need:
For The Salmon:
- 2 salmon fillets (about 6 oz each)
- 1 tablespoon olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
For The Spinach:
- 4 cups fresh spinach
- 1 clove garlic, minced
- 1 tablespoon butter
- Salt and pepper, to taste
- Optional: pinch of crushed red pepper flakes
For The Dill Sauce:
- ¼ cup sour cream or Greek yogurt
- 1 tablespoon fresh dill, chopped (plus extra sprigs for garnish)
- 1 teaspoon lemon juice (plus lemon wedges for serving)
- Salt and pepper, to taste
Time You’ll Need:
This recipe takes about 5 minutes to prep and 12-15 minutes to bake the salmon. While the salmon cooks, you’ll quickly sauté the spinach and prepare the dill sauce, so everything comes together in approximately 20 minutes.
Step-by-Step Instructions:
1. Baking the Salmon:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly oil it to prevent sticking. Pat the salmon fillets dry with paper towels, rub them with olive oil, and season both sides generously with salt and freshly ground black pepper. Place the salmon on the prepared sheet and bake for 12-15 minutes, until the salmon is opaque and flakes easily with a fork.
2. Cooking the Spinach:
While the salmon bakes, heat the butter in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds, just until fragrant. Add the fresh spinach and cook, stirring often, until wilted and bright green—about 2-3 minutes. Season lightly with salt, pepper, and, if you like a little kick, a pinch of crushed red pepper flakes.
3. Making the Dill Sauce and Serving:
In a small bowl, mix the sour cream or Greek yogurt with the chopped dill and lemon juice. Add salt and pepper to taste. To serve, place a bed of the warm sautéed spinach on each plate, top with a baked salmon fillet, and add a dollop of the refreshing dill sauce on top. Garnish with extra dill sprigs and lemon wedges alongside. Enjoy your delicious, healthy meal right away!
Can I Use Frozen Salmon for This Recipe?
Yes, you can use frozen salmon—just be sure to thaw it completely in the fridge overnight before cooking. Pat it dry well to remove excess moisture for better seasoning and texture.
Can I Substitute the Spinach with Another Green?
Absolutely! Kale, Swiss chard, or baby bok choy make great alternatives. Just adjust the cooking time slightly since these greens can be heartier and may take a bit longer to wilt.
How Should I Store Leftovers?
Store any leftover salmon and spinach in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave to avoid drying out the salmon.
Can I Prepare This Dish Ahead of Time?
Yes! You can cook the salmon and sauté the spinach a few hours ahead and keep them covered in the fridge. Just add the dill sauce fresh before serving for the best flavor.
