Baked Salmon with Creamy Spinach Sauce

Olivia Morgan

October 2, 2025

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Why make this recipe

Baked Salmon with Creamy Spinach Sauce is a wonderful dish that combines great flavors and nutrition. This recipe is perfect for a cozy dinner at home or when you want to impress guests. The salmon is rich in omega-3 fatty acids, and the creamy spinach sauce adds a delicious touch that makes this dish stand out. Plus, it’s easy to prepare and takes only a short time to cook, making it a great choice for busy weeknights.

How to make Baked Salmon Creamy Spinach Sauce

Ingredients

2–3 salmon fillets (150–200 g each)
1 tablespoon olive oil
Salt, to taste
Black pepper, to taste
0.5 teaspoon smoked paprika (optional)
1 lemon, sliced (for garnish)
2 cups fresh spinach, washed and chopped
1 tablespoon butter
2 garlic cloves, minced
120 ml heavy cream (or half-and-half for lighter version)
30 g grated Parmesan cheese
Salt, to taste
Black pepper, to taste
Pinch of ground nutmeg (optional)

Directions

Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper or lightly grease it.
Arrange the salmon fillets on the baking sheet. Drizzle the olive oil over them and season with salt, pepper, and smoked paprika if you’re using it.
Bake for 12–15 minutes until the salmon is opaque and flakes easily with a fork.
While the salmon is baking, melt the butter in a skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until it smells great.
Add the chopped spinach to the skillet and cook for 2–3 minutes until wilted.
Lower the heat and add the heavy cream. Stir well.
Mix in the grated Parmesan, season with salt and pepper, and add a pinch of nutmeg if desired. Keep stirring until the sauce thickens slightly.
Once the salmon is done, transfer the fillets to serving plates and spoon the spinach sauce generously over each one. Garnish with lemon slices and extra Parmesan if you like.
Serve immediately.

How to serve Baked Salmon Creamy Spinach Sauce

This dish is best served hot, right after cooking. Pair it with a side of rice, quinoa, or a fresh salad to make a complete meal. The creamy spinach sauce complements the salmon beautifully, and the lemon adds a nice fresh touch.

How to store Baked Salmon Creamy Spinach Sauce

If you have leftovers, store the salmon and the spinach sauce separately in airtight containers in the fridge. The salmon can be kept for up to 2 days, while the sauce will last about 3 days. When ready to eat, reheat the salmon gently in the oven and warm the sauce on the stovetop.

Tips to make Baked Salmon Creamy Spinach Sauce

Make sure not to overcook the salmon; it should be flaky but moist.
Fresh spinach is best, but you can use frozen spinach if that’s what you have on hand. Just thaw and drain it well before cooking.
For a little extra flavor, add some red pepper flakes to the spinach sauce if you like it spicy.

Variation

You can add other vegetables to the spinach sauce, like mushrooms or sun-dried tomatoes, for added flavor and texture. You could also try different cheeses such as feta or goat cheese for a twist.

FAQs

1. Can I use frozen salmon fillets?
Yes, you can use frozen salmon fillets. Just make sure to thaw them completely before cooking.

2. What can I substitute for heavy cream?
You can use half-and-half or even a lighter option like Greek yogurt mixed with some milk for a healthier twist.

3. Is it okay to use canned spinach?
While fresh spinach is preferred for this recipe, you can use canned spinach in a pinch. Just ensure to drain it well to avoid excess moisture.