Description
Delicious baked salmon topped with a creamy spinach sauce, perfect for impressing guests or a cozy dinner.
Ingredients
Scale
- 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
- Pinch of ground nutmeg (optional)
Instructions
- 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.
Notes
Best served hot. Pair with rice, quinoa, or a fresh salad. Store leftovers separately in airtight containers.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 350mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 65mg