This Irresistible Baked Salmon Spinach is the kind of dinner that feels like a special occasion meal but is simple enough for a Tuesday night. It features tender, flaky salmon fillets topped with a luxurious layer of creamy, garlic-infused spinach and a blanket of melted, golden mozzarella cheese. The rich toppings keep the fish incredibly moist while adding savory depth to every bite. Naturally gluten-free and lower in carbohydrates, this dish is a powerhouse of protein and healthy fats that doesn’t compromise on flavor.
Why You’ll Love This Recipe
- Moisture Lock: The creamy spinach topping acts as a barrier, ensuring the salmon stays juicy and never dries out in the oven.
- Keto Friendly: With high protein, healthy fats, and low carbs, it fits perfectly into Keto and low-carb lifestyles.
- Nutrient Dense: You get the Omega-3s from the salmon and the vitamins from the spinach in one delicious package.
- Elegant Presentation: The layered look of pink salmon, green spinach, and white cheese makes it beautiful enough for guests.
Equipment
- Large Skillet: For sautéing the spinach mixture and searing the salmon.
- Baking Dish: A standard casserole dish or roasting pan to hold the fillets.
- Chef’s Knife: For slicing onions and mincing garlic.
- Spatula: For folding the sour cream into the spinach.
Ingredients
The Salmon
- Salmon Fillets: 2 fillets; look for firm, bright pink fillets. Leave the skin on for easier handling, or remove if preferred.
- Seasoning: Salt and black pepper to taste.
- Olive Oil: 1 tablespoon; for sautéing the aromatics.
The Creamy Spinach Layer
- Frozen Spinach: 10.5 ounces; thawed and squeezed very dry. Excess water will make the sauce runny.
- Onion: 1 medium, thinly sliced; adds sweetness and texture.
- Garlic: 2 cloves, minced; essential for that savory aromatic punch.
- Sour Cream: 7 ounces; creates the tangy, creamy base without being as heavy as cream cheese.
The Cheesy Finish
- Mozzarella Cheese: 5.3 ounces, shredded; provides the gooey, golden melt on top.
Instructions
- Prep: Preheat your oven to 347°F (175°C). Lightly grease a baking dish. If your salmon fillet is one large piece, cut it into two equal portions.
- Sauté Aromatics: Heat the olive oil in a large skillet over medium heat. Add the thinly sliced onion and sauté for 3–4 minutes until translucent and soft. Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Make Spinach Mixture: Add the thawed and thoroughly drained spinach to the skillet. Stir and cook for 2–3 minutes to evaporate any remaining moisture. Season with salt and pepper. Remove the pan from the heat. Fold in the sour cream, mixing until the spinach is coated and creamy.
- Sear Salmon: In a separate pan (or the same one wiped clean), sear the salmon fillets over medium heat for about 2 minutes per side. You aren’t cooking them through, just browning the exterior to seal in juices. Season with salt and pepper.
- Assemble: Place the seared salmon fillets skin-side down in the prepared baking dish. Spoon a generous amount of the creamy spinach mixture evenly over the top of each fillet. Sprinkle the shredded mozzarella cheese over the spinach.
- Bake: Transfer the dish to the preheated oven. Bake for 15–20 minutes. The salmon should flake easily with a fork, and the cheese should be melted, golden, and bubbling.
- Rest & Serve: Let the dish rest for 2 minutes (this lets the juices redistribute). Plate each fillet with the topping intact and serve warm.
You Must Know
- Squeeze the Spinach: The most critical step is removing water from the frozen spinach. Squeeze it in a clean kitchen towel or a potato ricer until bone dry. If you skip this, you’ll have a watery soup instead of a creamy topping.
- Don’t Overcook: Since you sear the salmon first, it doesn’t need long in the oven. Check it at the 15-minute mark.
- Sour Cream Tempering: Remove the pan from the heat before adding sour cream to prevent it from curdling or separating.
Storage Tips
- Fridge: Store leftovers in an airtight container for up to 2 days. Seafood is best eaten fresh.
- Reheating: Reheat gently in the oven at 300°F covered with foil to prevent the cheese from burning before the fish warms up.
- Freezing: Not recommended. Cooked salmon can change texture when frozen, and the sour cream sauce may split upon thawing.
Ingredient Substitutions
- Greens: Fresh spinach can be used instead of frozen. You will need about 1 lb of fresh leaves. Wilt them down in the pan before adding the sour cream.
- Dairy: Greek yogurt can substitute for sour cream for a tangier, higher-protein option. Cream cheese works for a thicker, richer topping.
- Cheese: Provolone, Monterey Jack, or even a sprinkle of Parmesan can be used alongside or instead of mozzarella.
- Protein: This topping is also excellent on chicken breasts or white fish like cod or halibut.
Serving Suggestions
- Veggie Side: Roasted asparagus or green beans pair perfectly.
- Starch: If not following low-carb, serve over rice, quinoa, or mashed potatoes.
- Acid: A lemon wedge on the side is essential to cut through the richness of the cheese and sour cream.
Cultural and Historical Context
Baked fish with creamy toppings is a staple in many European cuisines, often seen in French Gratins or Russian-style baked fish. This specific combination leans into modern Continental cuisine, prioritizing the pairing of fish with dairy and greens for a complete meal in one portion.
Seasonal Adaptations
- Winter: This is a comforting, rich dish perfect for colder months.
- Summer: Grill the salmon first for a smoky flavor, then finish in the oven with the topping for just 5 minutes to melt the cheese.
Perfect Occasions
This is perfect for a Date Night Dinner (it looks fancy but is easy), a Keto Meal Prep, or a healthy Family Sunday Lunch.
Freezer Meal Conversion
Prep the Topping: You can make the spinach and sour cream mixture ahead of time and freeze it. Thaw it in the fridge before assembling the dish with fresh salmon. Do not freeze the raw salmon with the dairy topping.
Pro Tips
- Skin Crispiness: If you love crispy skin, sear the skin side for 3-4 minutes until very crisp, then don’t bake it skin-side down in liquid. Place the fish on a wire rack inside the baking dish.
- Spice It Up: Add a pinch of nutmeg to the spinach mixture (classic French technique) or red pepper flakes for some heat.
- Checking Doneness: The salmon is done when it reaches an internal temperature of 145°F (63°C).
FAQs About Recipes
Can I use fresh salmon?
Yes, the recipe calls for fresh fillets. Frozen fillets work too, just thaw them completely and pat dry before searing.
Why is my dish watery?
Usually, this is because the frozen spinach wasn’t drained enough, or the salmon released a lot of liquid (albumin). Pat the fish dry and squeeze that spinach!
Is this gluten-free?
Yes, naturally, as long as no flour thickeners are added to the sour cream (check labels).
Irresistible Baked Salmon Spinach: Creamy & Low Carb
Ingredients
Equipment
Method
- Heat olive oil in a skillet. Sauté onion until translucent (3-4 mins). Add garlic and cook 30 seconds.
- Add drained spinach, cook 2-3 mins. Remove from heat and fold in sour cream. Season with salt/pepper.
- Preheat oven to 347°F (175°C). Season salmon with salt/pepper.
- Sear salmon in a pan for 2 mins per side to brown.
- Place salmon in a greased baking dish. Top with spinach mixture and mozzarella.
- Bake for 15-20 minutes until salmon is cooked and cheese is bubbly.
- Rest for 2 minutes before serving.
