Baked Salmon Creamy Spinach Sauce (Print Version)
Tender salmon baked and served with rich creamy spinach sauce, topped with lemon and Parmesan for extra flavor.
# Ingredients:
→ For the Salmon
01 -
2–3 salmon fillets (150–200 g each)
02 -
1 tablespoon olive oil
03 -
Salt, to taste
04 -
Black pepper, to taste
05 -
0.5 teaspoon smoked paprika (optional)
06 -
1 lemon, sliced (for garnish)
→ For the Creamy Spinach Sauce
07 -
2 cups fresh spinach, washed and chopped
08 -
1 tablespoon butter
09 -
2 garlic cloves, minced
10 -
120 ml heavy cream (or half-and-half for lighter version)
11 -
30 g grated Parmesan cheese
12 -
Salt, to taste
13 -
Black pepper, to taste
14 -
Pinch of ground nutmeg (optional)
# Instructions:
01 -
Preheat oven to 200°C. Line a baking sheet with parchment paper or lightly grease. Arrange salmon fillets on the sheet, drizzle with olive oil, and season with salt, pepper, and smoked paprika. Bake for 12–15 minutes until salmon is opaque and flakes easily with a fork.
02 -
While salmon bakes, melt butter in a skillet over medium heat. Sauté minced garlic for 30 seconds until aromatic. Add chopped spinach and cook for 2–3 minutes until wilted. Lower heat, add heavy cream, and stir well. Add grated Parmesan, salt, pepper, and a pinch of nutmeg. Continue stirring until sauce thickens slightly.
03 -
Transfer baked salmon fillets to serving plates. Spoon spinach sauce liberally over each fillet. Garnish with lemon slices and extra Parmesan if desired. Serve immediately.
# Notes:
01 -
Sautéing garlic before adding spinach enhances the sauce flavor. For added complexity, incorporate mushrooms or cherry tomatoes into the sauce. Substitute heavy cream with Greek yogurt for a lighter option. To minimize cleanup, cook sauce and bake salmon in the same oven-safe pan.