Description
Short, creamy, and utterly satisfying — this baked salmon topped with garlicky spinach and gooey mozzarella is a fast, family-friendly dinner that feels special without fuss.
Ingredients
- 2 salmon fillets (approx. 300–400 g total)
- Salt and pepper, to taste
- 300 g thawed and thoroughly drained spinach
- 1 medium onion, sliced
- 2 garlic cloves, minced
- 200 g sour cream
- 150 g mozzarella, shredded or sliced
- 1 tbsp olive oil
Instructions
- Preheat the oven to 200°C (400°F) and line a baking tray with parchment or lightly oil it.
- Heat olive oil in a skillet over medium heat. Add sliced onion and cook for 4–5 minutes until soft and translucent.
- Add minced garlic and cook for 30 seconds until fragrant. Stir in the thawed, drained spinach and cook for 2–3 minutes to evaporate extra moisture. Season lightly with salt and pepper. Remove from heat.
- Transfer the spinach mixture to a bowl. Mix in sour cream and adjust salt and pepper to taste. Optionally, add a pinch of nutmeg or lemon zest.
- Pat the salmon fillets dry with a paper towel and season both sides with salt and pepper. Place fillets skin-side down on the prepared tray. Spread the spinach-sour cream mixture evenly over each fillet and top with mozzarella.
- Bake in the preheated oven for 12–18 minutes, depending on thickness, until salmon is flaky and reaches 63°C (145°F). Broil for 1–2 minutes at the end for browning if desired.
- Rest the salmon for 2–3 minutes before serving. Finish with a squeeze of lemon and a grind of pepper.
Notes
For a dairy-free version, swap sour cream with coconut yogurt and mozzarella with a plant-based melter. Check doneness by temperature or flakiness.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Seafood