Baked Salmon With Spinach is a simple and tasty dish that brings together tender salmon fillets with fresh, vibrant spinach. The salmon bakes until it’s flaky and juicy, while the spinach adds a lovely touch of green and a mild, earthy flavor that pairs perfectly with the fish. It’s a meal that feels both light and satisfying, making it a great choice for any night of the week.
I love making this dish when I want something healthy but still full of flavor. The best part is how easy it is to put together—just a few ingredients, a quick bake in the oven, and you’ve got a dinner that looks as good as it tastes. Sometimes, I like to sprinkle a little lemon juice over the salmon before baking to brighten the flavors even more.
One of my favorite ways to serve this meal is alongside some roasted potatoes or a simple rice pilaf. It’s also wonderful with a side of crusty bread or a fresh salad for a complete and balanced plate. Whenever I make baked salmon with spinach, I know it’s going to be a crowd-pleaser at the table.
Key Ingredients & Substitutions
Salmon: Fresh salmon fillets are best for this recipe. Choose skin-on if you like crispy edges, but skinless works well too. If you can’t find salmon, trout or cod make good substitutes.
Spinach: Baby spinach cooks quickly and stays tender. If unavailable, try baby kale or Swiss chard, but reduce cooking time as these can be tougher.
Garlic & Herbs: Fresh garlic and herbs like oregano and parsley give great flavor. Dried herbs are fine too. If you prefer, basil or thyme can be used for a different taste.
Lemon: Lemon juice brightens the dish and balances richness. Lime juice can work, or a splash of white wine vinegar as an alternative.
How Do You Get Salmon Flaky and Spinach Perfectly Wilted?
Start by patting the salmon dry. This helps the herb marinade stick and promotes nice browning. Brush the marinade evenly to get lots of flavor.
- Cook the spinach just until it wilts in the hot oil. Overcooking makes it mushy and dark green. Stir gently and remove from heat once bright and tender.
- Bake the salmon on top of spinach so the greens absorb the tasty juices while cooking.
- Check the salmon at 12 minutes. It’s done when it flakes easily with a fork. Overbaking dries it out.
For extra crispness, briefly broil the salmon for 1-2 minutes at the end, but watch closely to avoid burning.
Equipment You’ll Need
- Oven-safe skillet or baking dish – perfect for cooking spinach on the stove and then transferring to the oven with the salmon.
- Small bowl – to mix the herb marinade easily without mess.
- Pastry brush or spoon – helps you evenly spread the marinade on the salmon.
- Tongs or spatula – for gently stirring and moving the spinach while sautéing.
- Meat thermometer (optional) – useful to check salmon is perfectly cooked at 145°F but not essential if you trust the flake test.
Flavor Variations & Add-Ins
- Swap spinach for wilted kale or Swiss chard for a heartier, earthier base that holds up well to baking.
- Add a sprinkle of feta or goat cheese on top before baking for a creamy, tangy twist.
- Use fresh dill or tarragon instead of oregano and parsley for a more delicate herb flavor that pairs well with fish.
- Include thin slices of tomato or bell peppers under the salmon for sweetness and extra color.
Baked Salmon With Spinach
Ingredients You’ll Need:
For The Salmon and Marinade:
- 2 salmon fillets (about 6 oz each)
- 2 tablespoons olive oil, divided
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley or 1 tablespoon fresh parsley, chopped
- Salt and freshly ground black pepper, to taste
- Juice of half a lemon
- Lemon slices, for garnish
- Fresh rosemary sprig, for garnish (optional)
For The Spinach:
- 4 cups fresh baby spinach
- Salt and pepper, to taste
How Much Time Will You Need?
This dish takes about 10 minutes to prep and around 15 minutes to bake, so plan for approximately 25 minutes total. It’s quick enough for a weekday meal but fancy enough to impress guests.
Step-by-Step Instructions:
1. Get Ready and Make the Marinade:
Preheat your oven to 400°F (200°C). In a small bowl, stir together 1 tablespoon olive oil, minced garlic, oregano, parsley, salt, and pepper. This herb marinade will give your salmon lots of tasty flavor.
2. Prep the Salmon:
Pat your salmon fillets dry with a paper towel—this helps the marinade stick and lets the salmon brown nicely. Brush the marinade all over each salmon piece, covering both sides well.
3. Cook the Spinach:
Heat the remaining 1 tablespoon of olive oil in an oven-safe skillet over medium heat. Add the fresh spinach and sauté, stirring gently for 2-3 minutes until just wilted. Season the spinach lightly with salt and pepper.
4. Arrange and Bake:
Spread the wilted spinach evenly in the skillet or a baking dish. Place the marinated salmon fillets on top of the spinach. Drizzle lemon juice over the fish and spinach to brighten the flavors.
Place the skillet or dish in your preheated oven. Bake for 12 to 15 minutes, until the salmon flakes easily with a fork and has a lovely browned, slightly crisp top.
5. Garnish and Serve:
Take the salmon out of the oven and garnish with fresh lemon slices and a sprig of rosemary if you like. Serve it hot, spooning some of the delicious pan juices over the salmon for extra flavor.
Enjoy your beautiful baked salmon with spinach—a flavorful, healthy meal that’s simple to prepare but sure to impress!
Can I Use Frozen Salmon for This Recipe?
Yes, you can! Just make sure to fully thaw the salmon in the fridge overnight and pat it dry before applying the marinade to avoid excess moisture.
Can I Make This Dish Ahead of Time?
Absolutely. You can prepare the spinach and marinade the salmon a few hours ahead. Keep everything refrigerated and bake just before serving for the freshest flavor.
How Should I Store Leftovers?
Store any leftover salmon and spinach in an airtight container in the fridge for up to 2 days. Reheat gently in the oven or microwave to keep the salmon moist.
Can I Substitute Other Greens for the Spinach?
Yes, kale or Swiss chard are great alternatives. Just adjust the sauté time since they’re a bit tougher and might need a minute or two longer to wilt.
