Baked Salmon with Spinach is a simple, healthy meal that brings together tender, flaky salmon and fresh, wilted spinach. The salmon is seasoned just right and baked until perfectly cooked, while the spinach adds a leafy, green touch that complements the fish beautifully. It’s a dish that feels light but satisfying, perfect for a weeknight dinner or a special occasion.
I love making this dish because it’s so straightforward, yet feels a bit fancy without any fuss. One of my favorite tricks is to drizzle a little lemon juice over the salmon before baking—it brightens up the flavors and keeps the fish juicy. Plus, the spinach cooks down quickly in the oven, so everything finishes at the same time, which saves me from juggling multiple pots and pans.
I usually like to serve this with a side of roasted potatoes or a warm, crusty piece of bread to soak up any juices. It’s the kind of meal that feels fresh and wholesome but also cozy and comforting. Whenever I make this, family and friends always ask for seconds, which says a lot about how good it is!
Key Ingredients & Substitutions
Salmon: Use fresh salmon fillets for the best flavor. Wild-caught often tastes richer, but farmed works fine too. If you can’t find salmon, trout or cod are good alternatives.
Spinach: Fresh spinach wilts quickly and adds a great texture. You can swap for kale or Swiss chard if you want a stronger green flavor, but cook those a bit longer.
Greek Yogurt: This adds creaminess and a bit of tang in the sauce. Sour cream works well, or try a dairy-free yogurt for a vegan option.
Fresh Herbs and Lemon: Dill and chives brighten the dish. If unavailable, parsley or tarragon can be good swaps. Lemon juice enhances freshness and balances richness.
How Do I Make Sure the Salmon Stays Moist and Tender When Baking?
The key is not to overcook the salmon and to keep it well-seasoned. Here’s a simple method:
- Pat salmon dry to help seasoning stick.
- Preheat oven to 400°F (200°C) for even cooking.
- Season generously with salt and pepper.
- Add lemon juice before baking to keep it juicy.
- Bake for 12-15 minutes and check flaking with a fork—salmon should be opaque but still moist.
If you want extra moist salmon, try covering it loosely with foil while baking. This traps steam and keeps it tender.
Equipment You’ll Need
- Baking dish or sheet pan – perfect for cooking salmon and spinach together without extra pots.
- Nonstick skillet – helps you quickly sauté spinach without it sticking.
- Knife and cutting board – for chopping garlic, herbs, and slicing lemon easily.
- Mixing bowl – to combine the yogurt sauce smoothly.
- Spatula or tongs – handy for moving salmon fillets without breaking them.
Flavor Variations & Add-Ins
- Swap salmon for trout or cod if you want a milder fish—both bake well with spinach.
- Add cherry tomatoes or sliced mushrooms to spinach for a juicy, earthy boost.
- Stir in a pinch of smoked paprika or cumin into the yogurt sauce for a warm, unique twist.
- Top salmon with crumbled feta or goat cheese instead of yogurt sauce for a tangy, creamy finish.
Baked Salmon With Spinach
Ingredients You’ll Need:
For the Salmon and Spinach:
- 2 salmon fillets (about 6 oz each)
- Salt, to taste
- Black pepper, to taste
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 6 cups fresh spinach
- 1 lemon (half sliced for garnish, half for juice)
For the Yogurt Sauce:
- 1/4 cup plain Greek yogurt or sour cream
- 2 tbsp fresh chives, chopped (or green onion)
- 1 tbsp fresh dill, chopped (plus extra sprigs for garnish)
- 1 tsp capers (optional)
- Salt and pepper, to taste
How Much Time Will You Need?
This recipe takes about 10 minutes of prep and seasoning, plus roughly 15 minutes for baking. In total, expect around 25 minutes to have a fresh, flavorful meal ready to enjoy.
Step-by-Step Instructions:
1. Prepare Oven and Salmon:
Preheat your oven to 400°F (200°C). Line a baking tray with parchment paper or lightly grease it to prevent sticking.
Pat the salmon fillets dry with paper towels. Sprinkle salt and black pepper on both sides of each fillet for flavor.
2. Sauté Spinach:
Heat olive oil in a skillet over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant.
Then add the fresh spinach and sauté just until wilted, about 2-3 minutes. Remove from heat once done.
3. Bake Salmon and Spinach:
Place the sautéed spinach evenly on your baking dish or serving plates. Set the seasoned salmon fillets on top.
Drizzle lemon juice over the salmon. Bake in the preheated oven for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
4. Prepare the Yogurt Sauce:
While the salmon bakes, mix the Greek yogurt, chopped dill, chopped chives, and capers (if using) in a small bowl.
Add salt and pepper to taste, then stir well for a creamy, tangy sauce.
5. Serve:
Once the salmon is cooked, remove it from the oven. Spoon a dollop of the yogurt sauce over each fillet.
Garnish with fresh dill sprigs and lemon slices for a pretty finish. Serve immediately while warm.
Can I Use Frozen Salmon for This Recipe?
Yes, you can! Just make sure the salmon is fully thawed before cooking. Thaw it overnight in the fridge or place it in a sealed bag and submerge in cold water for faster thawing. Pat dry before seasoning and baking.
Can I Prepare This Dish Ahead of Time?
You can sauté the spinach and prepare the yogurt sauce a day ahead, but it’s best to bake the salmon fresh to keep it tender and juicy. Reheat leftovers gently in the oven or microwave.
How Should I Store Leftovers?
Keep leftover salmon and spinach in an airtight container in the fridge for up to 2 days. Store the yogurt sauce separately to maintain its freshness and flavor.
What Can I Serve with Baked Salmon and Spinach?
This dish pairs wonderfully with roasted potatoes, quinoa, rice, or a crusty slice of bread to help soak up the flavorful sauce.
