Busy moms, this recipe makes weeknight dinners simple and satisfying. Irresistible Baked Salmon with Spinach and Mozzarella Bliss cooks quickly, packs in veggies, and uses pantry-friendly ingredients you can rely on.
You get a one-pan meal with cheese that melts kids love and a boost of protein and greens.
Table of Contents
Why You Will Love This Baked Salmon Recipe
This dish comes together fast. You only need a few minutes to prep the spinach and salmon, then the oven does the work while you help with homework or tidy up the kitchen.
Kids often eat salmon when it has a golden cheesy top. The mozzarella gives a familiar texture while the sour cream keeps everything moist and creamy.
Cleanup stays easy. You cook on one baking dish and toss the pan into the dishwasher or soak it while dinner cools.
If you like simple healthy dishes, you might also enjoy this Salmon Foil Pack recipe.
How to Make the Perfect Baked Salmon
Ingredients
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)
Directions
- Preheat your oven to 375°F (190°C).
- In a skillet, sauté the onion and garlic in olive oil until fragrant.
- Add the thawed spinach to the skillet and mix well.
- In a baking dish, place the salmon fillets and season with salt and pepper.
- Spread the spinach mixture over the salmon.
- Dollop sour cream on top, followed by a generous layer of mozzarella.
- Bake in the preheated oven for 15 to 20 minutes, or until the salmon flakes easily and the cheese is melted.
- Serve with lemon wedges and your choice of sides.
Irresistible Baked Salmon with Spinach and Mozzarella Bliss
A quick and satisfying one-pan meal featuring baked salmon topped with melted mozzarella and served with spinach, perfect for busy weeknight dinners.
- Total Time: 35 minutes
- Yield: 2 servings 1x
Ingredients
- 2 fillets Salmon
- Salt, to taste
- Pepper, to taste
- 300 g Spinach, thawed and drained
- 1 Onion, sliced
- 2 cloves Garlic, minced
- 200 g Sour Cream
- 150 g Mozzarella
- 1 tbsp Olive Oil
Instructions
- Preheat your oven to 375°F (190°C).
- In a skillet, sauté the onion and garlic in olive oil until fragrant.
- Add the thawed spinach to the skillet and mix well.
- In a baking dish, place the salmon fillets and season with salt and pepper.
- Spread the spinach mixture over the salmon.
- Dollop sour cream on top, followed by a generous layer of mozzarella.
- Bake in the preheated oven for 15 to 20 minutes, or until the salmon flakes easily and the cheese is melted.
- Serve with lemon wedges and your choice of sides.
Notes
For variations, swap mozzarella for cheddar or provolone. Use plain Greek yogurt for a lighter version. Add cherry tomatoes for extra color.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Paleo
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg
How to Serve
Serve this salmon with a simple side of steamed rice or buttered pasta for kids who prefer comfort food. A crisp green salad adds freshness for adults and balances the richness.
Offer lemon wedges on the side so family members can brighten their portion. For a low-carb option, pair with cauliflower rice or roasted potatoes.
How to Store
Cool the dish to room temperature within two hours, then transfer leftovers to airtight containers. Refrigerate for up to 3 days.
To reheat, warm in a 350°F oven for 10 to 15 minutes until heated through. You can also reheat single portions in the microwave for about 60 to 90 seconds, covering to keep moisture in.
If you plan to freeze, wrap portions tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Tips and Variations
Keep garlic light if your kids prefer milder flavors. Saute the onion and garlic briefly in olive oil before mixing with the spinach and sour cream to deepen flavor without extra fuss.
Swap mozzarella for grated cheddar or a melty provolone if you have picky eaters. For a lighter version, use plain Greek yogurt in place of sour cream.
Add extra color with cherry tomatoes or a sprinkle of paprika on top before baking.
FAQs
Q: Can I use fresh spinach instead of frozen? A: Yes. Use about 400 g of fresh spinach, sauté until wilted, then drain excess liquid before mixing.
Q: How long does it take to bake? A: Plan on 15 to 20 minutes at 375°F, depending on fillet thickness. The cheese should melt and the salmon should flake easily.
Q: Can I double the recipe for a crowd? A: Absolutely. Use a larger baking dish and add a few extra minutes to the cook time to heat through.
Q: Is this kid-friendly? A: Yes. The melted mozzarella and mild flavors appeal to most kids. Cut the salmon into smaller pieces for easy tasting.
Conclusion
Give this Irresistible Baked Salmon with Spinach and Mozzarella Bliss a try on a busy weeknight. It cooks fast, tastes comforting, and keeps cleanup simple. Save this recipe for later and share it with another busy parent who could use a quick, tasty dinner idea.
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