Baked salmon is one of those meals that feels so wholesome and comforting. This version brings together tender salmon with rich mozzarella and fresh spinach, creating a dish that’s both easy and delicious. It’s perfect for busy weeknights or a cozy family dinner. And the best part? It’s quick to prepare, letting you get back to enjoying your evening together.

Why This Baked Salmon Is Great

This recipe stands out because it combines convenience with flavor. The ingredients are simple and often found in your pantry. It takes just a short time in the oven, making it a practical choice for meal prep. Plus, it’s a dish that everyone in the family will love, with creamy textures and vibrant greens. You’ll feel good serving this, knowing it’s both healthy and satisfying.

How to Make Baked Salmon

Making this dish is surprisingly simple. Start by prepping your ingredients and getting the oven ready. While the salmon bakes, your home will be filled with a wonderful aroma. This method ensures that everything cooks evenly, giving you perfectly tender salmon every time. You won’t need any fancy skills—just follow the steps!

What You Need

2 fillets Salmon (Lachsfilet)
To taste Salt (Salz und Pfeffer)
To taste Pepper (Salz und Pfeffer)
300 g Spinach (Blattspinat, thawed and drained)
1 Onion (Zwiebel, sliced)
2 cloves Garlic (Knoblauch, minced)
200 g Sour Cream (Sauerrahm)
150 g Mozzarella
1 tbsp Olive Oil (Olivenöl)

Step-by-Step

Preheat your oven to 180°C (350°F).
In a pan, heat the olive oil over medium heat. Add the sliced onion and minced garlic, sautéing until they’re soft.
Add the thawed spinach and season with salt and pepper. Stir until well combined and heated through.
In a baking dish, place the salmon fillets. Spread a layer of sour cream on top of each fillet.
Spoon the spinach mixture over the salmon, then sprinkle with mozzarella.
Bake in the preheated oven for about 20-25 minutes, or until the salmon is cooked through and the cheese is golden.

How to Serve Baked Salmon

This warm, cheesy salmon goes well with many sides. Try pairing it with a fresh green salad, some roasted potatoes, or a light quinoa dish to keep things balanced. For a fun touch, a squeeze of lemon over the top adds brightness. It’s a fantastic option for family dinners, and your kids will adore the flavors.

How to Store Baked Salmon

To keep your leftovers fresh, place any remaining salmon in an airtight container in the fridge. It should stay good for 2-3 days. If you want to freeze it, wrap the salmon tightly in plastic wrap and aluminum foil. When you’re ready to enjoy it again, thaw it in the fridge overnight and reheat gently in the oven or microwave.

Recipe Tips

Ensure your salmon is fresh or properly thawed for the best taste.
Avoid overcooking the salmon; it should be flaky but moist.
You can substitute kale or Swiss chard for spinach if preferred.
Try using different types of cheese, like cheddar or feta, for variety.
If you have a family of picky eaters, serve the ingredients separately and let everyone build their own plates.

Variations & Swaps

For a different flavor, add lemon zest to the sour cream before spreading it on the salmon.
You can easily swap the salmon for chicken breasts if you prefer.
For a vegetarian option, skip the fish and add chickpeas or tofu instead.

FAQs

Can I make this salmon dish ahead of time?
Yes, you can prepare the spinach mixture and sour cream topping in advance. Just store them in the fridge until you’re ready to bake the salmon. This saves time during busy evenings.

Can I freeze leftovers?
Absolutely! Once fully cooled, wrap the baked salmon tightly and freeze it. It will keep well for about 2-3 months. Just make sure to thaw it in the fridge before reheating.

What’s the best way to reheat it?
For the best results, reheat the salmon gently in the oven at a low temperature, around 150°C (300°F), until warmed through. This helps keep it moist. You can also use the microwave, but be careful not to overcook it.

What can I serve with this dish?
Pair it with a fresh salad, grilled veggies, or mashed potatoes. If you’re feeling adventurous, a light pasta would complement this dish nicely.

What if I don’t have spinach?
No problem! You can use other greens like Swiss chard or arugula. Just make sure to cook them down until they’re tender before adding to the salmon.