Creamy Baked Salmon with Spinach

The aroma of garlic and spinach simmering in cream fills the kitchen. It draws everyone in for a comforting meal. This baked salmon with spinach recipe combines tender, flaky fillets with a creamy, nutmeg-infused base. It highlights the fish’s natural richness without overpowering it. It’s a simple yet elegant dish that feels special on weeknights.

I appreciate how this baked salmon with spinach comes together in under 40 minutes. It makes it ideal for busy evenings after work or school runs. The leftovers reheat beautifully. They stay moist and flavorful for a quick lunch the next day. Friends always ask for the recipe. It’s healthy, gluten-free, and packed with nutrients from the fresh spinach.

Why We Love This Recipe

• Tender and Flaky: The salmon bakes gently in the creamy spinach. This results in moist fillets that flake easily with a fork.
• Quick Weeknight Win: Ready in just 35 minutes. It’s perfect for busy moms needing a nutritious dinner without fuss.
• Nutrient-Packed Comfort: Fresh spinach and salmon deliver protein and greens. They come in a cozy, flavorful package everyone enjoys.
• Versatile Family Favorite: Pairs well with sides and stores easily. This makes it great for meal prep or unexpected guests.

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Ingredients to make Baked Salmon With Spinach

These ingredients come together for a creamy, savory dish. The spinach wilts into a luxurious base that complements the salmon’s mild flavor. Using fresh, high-quality components like wild-caught salmon and organic spinach elevates the taste and texture noticeably.

• Olive oil – Used for sautéing the aromatics and drizzling over the salmon to add a subtle richness.
• Onion – Finely diced for a sweet, softened base that builds flavor in the spinach mixture.
• Garlic – Minced to infuse the dish with aromatic depth during the initial sauté.
• Salt – Seasons the vegetables and salmon for balanced taste throughout.
• Black pepper – Freshly ground to add a gentle spice that enhances the creaminess.
• Fresh spinach – The star green that wilts down to create a tender, nutrient-rich bed. Substitute frozen if needed, but thaw and drain well.
• Heavy cream – Creates the silky sauce that coats the spinach and bakes around the salmon.
• Ground nutmeg – Adds a warm, subtle spice that ties the flavors together beautifully.
• Salmon fillets – Skin-on or off, they bake to flaky perfection nestled in the mixture.
• Pine nuts – Roasted for a crunchy, nutty topping that contrasts the creamy base. Toast your own for freshness.

How to Make Baked Salmon With Spinach

Step 1: Preheat the Oven

Start by preheating your oven to 350°F (180°C) to ensure even baking. This temperature allows the salmon to cook gently without drying out. Have your baking dish ready nearby.

Step 2: Sauté Onion and Garlic

Heat 1 tablespoon of olive oil in a large frying pan over medium heat. Then add the finely diced onion and minced garlic. Sauté for a few minutes until the onions soften and become translucent. Season with 1 teaspoon of salt and freshly ground black pepper to taste for foundational flavor.

Step 3: Wilt the Spinach

Add the fresh spinach to the pan and cook gently for about 5 minutes. Stir occasionally. This releases and evaporates most of the liquid, preventing a watery mixture. The spinach should reduce significantly in volume.

Step 4: Stir in Cream and Nutmeg

Reduce the heat to low and stir in the heavy cream along with 1/4 teaspoon of ground nutmeg. Taste the mixture and adjust with more salt or pepper if needed for a creamy, well-seasoned result. Let it simmer briefly to meld the flavors.

Step 5: Prepare the Baking Dish

Transfer the creamy spinach mixture to a small baking dish and spread it evenly across the bottom. This creates a flavorful bed for the salmon. Work quickly to keep the mixture warm.

Step 6: Add the Salmon

Nestle the two salmon fillets into the spinach bed. Press them slightly to settle. Drizzle each fillet with 1/2 tablespoon of olive oil and season lightly with extra salt and pepper. This helps the fish stay moist during baking.

Step 7: Top with Pine Nuts

Sprinkle the roasted pine nuts generously over the salmon fillets for crunch. To roast them, heat a small dry pan over medium and toast for a few minutes. Stir frequently until lightly golden. Watch closely to avoid burning. The nuts add texture and nutty flavor.

Step 8: Bake and Serve

Bake the dish for 18-20 minutes. The salmon should be cooked through and flake easily with a fork. No pink should remain in the thickest part. Remove from the oven and let it rest briefly. Serve hot directly from the baking dish for ease.

Pro Tips for Success

• Toast Pine Nuts Carefully: Heat them in a dry pan over medium. Stir often, as they can burn quickly and turn bitter.
• Adjust Seasoning Early: Taste the spinach mixture before baking. Add more salt or pepper to ensure the flavors shine through the cream.
• Check Salmon Doneness: Flake the thickest part with a fork after 18 minutes. It should be opaque and moist, not overcooked.
• Use Fresh Spinach: Wilt it just until the liquid evaporates. This avoids a soggy base in your baked salmon with spinach.

How to Serve Baked Salmon With Spinach

Garnishes

I like to finish my baked salmon with spinach by scattering a few extra roasted pine nuts on top for that satisfying crunch. A sprinkle of fresh chopped parsley adds a bright, herbaceous note that cuts through the creaminess. Lemon wedges on the side let everyone squeeze in a bit of citrus for extra zing.

Side Dishes

I often pair this dish with simple roasted potatoes or quinoa to soak up the creamy spinach sauce. A crisp green salad with vinaigrette balances the richness perfectly. For a lighter option, steamed asparagus brings a fresh, tender contrast to the flaky salmon.

Creative Ways to Present

I serve baked salmon with spinach family-style in the baking dish to keep it cozy and easy. For a fancier touch, portion it onto plates with the spinach fanned out beneath golden fillets. It looks elegant plated over couscous. This makes weeknight dinners feel special.

Make Ahead and Storage

Storing Leftovers

I store any leftover baked salmon with spinach in an airtight container in the fridge. It keeps well for up to two days. Cover it tightly to maintain moisture and prevent odors from absorbing. This makes it handy for quick lunches.

Freezing

For longer storage, I portion the cooled baked salmon with spinach into freezer-safe bags or containers. Flatten them for easy thawing. It freezes nicely for up to a month without losing much texture. Label with the date to track freshness.

Reheating

I reheat baked salmon with spinach gently in the oven at 300°F. Cover with foil to keep it from drying out. Do this for about 10-15 minutes until warm. In the microwave, use a covered dish on medium power in short bursts. Stir the spinach midway. The salmon stays flaky with this method.