Description
A flaky oven-baked salmon fillet topped with a tangy, creamy spinach layer and bubbling mozzarella — perfect for weeknights or elegant dinners.
Ingredients
- 2 salmon fillets (150–200 g / 5–7 oz each)
- Salt and freshly ground black pepper, to taste
- 300 g frozen leaf spinach, thawed and very well squeezed dry (or 350–400 g fresh spinach, cooked down)
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 200 g sour cream (or crème fraîche)
- 150 g mozzarella, shredded or thinly sliced
- 1 tbsp olive oil
Instructions
- Preheat the oven to 200°C (400°F). Line a baking dish with parchment paper.
- Heat 1 tbsp olive oil in a skillet over medium heat. Add the sliced onion and sauté until translucent, about 4–5 minutes.
- Add the minced garlic and cook until fragrant, about 30–45 seconds.
- Add the well-drained spinach and cook 2–3 minutes to remove excess moisture. Season with salt and pepper, then remove from heat.
- Stir the cooled spinach-onion mixture into the sour cream, adjusting seasoning as needed.
- Pat the salmon fillets dry with paper towels and season both sides with salt and pepper. Arrange the fillets in the prepared baking dish, skin-side down.
- Spread a generous spoonful of the spinach-sour cream mixture over each fillet. Top with mozzarella.
- Bake for 12–15 minutes, until the salmon flakes easily. Broil for 1–2 minutes for a golden top if desired.
- Let the fillets rest for 2–3 minutes before serving.
Notes
Serve with lemon-herb rice, arugula salad, or roasted vegetables for a complete meal. Can be adapted with various add-ins for different flavor profiles.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American