Short, Catchy Intro:

So you are craving something tasty but too lazy to spend forever in the kitchen, huh? Same. This baked salmon with spinach and mozzarella gives you fancy vibes with minimal effort. It bakes in the oven, melts cheese like a dream, and makes you look like you have your life together for at least one meal.

If you get distracted by dessert, no worries. I once forgot a whole tray in the oven and it still tasted fine. If you want a sweet treat afterwards, check out this fun twist on churros I love cheesecake stuffed churro cookies for obvious reasons.

Why This Recipe is Awesome (H2):

Okay listen. This dish does three magic things at once. It looks fancy, it tastes rich and comforting, and it does not punish you with twenty pots to wash. It is idiot proof which, full disclosure, is a big selling point for me.

The spinach keeps the salmon moist and gives you bonus nutrients without making it taste weird. The mozzarella melts into gooey happiness and makes everyone at the table make appreciative noises. And the sour cream makes a quick, tangy sauce that keeps everything cuddly. Want more kitchen wins like this One Pan vibe? See this other cozy dessert recipe if you are feeling bold baked pumpkin donuts with maple glaze.

Ingredients You’ll Need (H2):

2 fillets Salmon (Lachsfilet) about 150 200 g each, skin on or off your call
Salt (Salz und Pfeffer) to taste
Pepper (Salz und Pfeffer) to taste
300 g Spinach (Blattspinat, thawed and drained) yes frozen is fine
1 Onion (Zwiebel, sliced) thin so it cooks fast
2 cloves Garlic (Knoblauch, minced) don t skip this
200 g Sour Cream (Sauerrahm) tangy and smooth
150 g Mozzarella shredded or sliced, whatever you have
1 tbsp Olive Oil (Olivenöl) for sautéing and flavor

Quick note on quantities. This feeds two hungry people, or one person with leftovers. Leftovers are allowed and encouraged.

Step-by-Step Instructions (H2):

Preheat the oven to 200 C and line a baking dish. Give yourself five minutes to feel like a chef.
Heat olive oil in a pan over medium heat. Add sliced onion and cook until soft and slightly sweet, about 5 minutes. Stir so it does not burn.
Add minced garlic and cook one minute until fragrant. Then add the thawed drained spinach. Cook until warmed and any extra liquid evaporates. Season with a pinch of salt and pepper.
Stir in sour cream until the spinach looks creamy and well coated. Taste and adjust salt and pepper. This is the sauce for your fish. Do not over salt here because the mozzarella can be salty.
Spread the spinach mixture evenly in the bottom of the baking dish. Nestle the salmon fillets on top of the spinach, skin side down if you left the skin on. Sprinkle a little salt and pepper on the salmon.
Top each fillet with an even layer of mozzarella. Cover loosely with foil and bake for about 12 15 minutes depending on thickness. You want the salmon to flake easily and the cheese to melt.
Remove the foil and broil 2 3 minutes if you want a golden cheesy top. Keep an eye on it because broiling moves fast.
Let the dish rest for a couple minutes, then serve hot with a squeeze of lemon or a quick green salad. Enjoy the applause or the silence of happy chewing.

Common Mistakes to Avoid (H2):

Thinking you do not need to preheat the oven rookie mistake. The oven needs to be hot so the salmon cooks evenly.
Overcooking the salmon unless you enjoy shoe leather. Pull it out when it flakes with a fork.
Dumping frozen spinach in without draining. That will make your dish watery and sad. Squeeze out the liquid.
Adding too much salt before checking the mozzarella. Cheese can be sneaky salty.
Skipping the garlic because you are tired. Big mistake. Garlic makes everything 70 percent better.

Alternatives & Substitutions (H2):

Not got mozzarella or sour cream. No stress. Use grated cheddar or a mix of parmesan and gouda for a different vibe. Swap sour cream with Greek yogurt for a lighter tang. If you hate spinach, use kale but massage it first and cook it a bit longer. Want to make it spicy? Add a pinch of red pepper flakes to the spinach mix.

If you are feeling wild and want finger food after this main course, I personally love pairing bold protein dishes with something playful like savory mini sliders for a party mood. IMO small bites make a big impression.

FAQ (Frequently Asked Questions) (H2):

Q Are these fillets safe to bake from frozen?
A You can bake salmon from frozen but it takes longer and cooks unevenly. I recommend thawing overnight or under cold water for a quick thaw.

Q Can I use fresh spinach instead of frozen?
A Sure. Use a big handful or two and wilt it down in the pan until it shrinks. Fresh spinach reduces a lot so start with more than you think you need.

Q How do I know when the salmon is done?
A It flakes easily with a fork and the center looks opaque not glassy. If you have a meat thermometer aim for about 60 C for cooked through, lower if you like it medium.

Q Can I skip the sour cream?
A You can, but the sauce loses some of its creamy tang. Greek yogurt works well as a swap if you want a lighter option.

Q Is this freezer friendly?
A You can freeze the spinach mix separately. Cooked salmon does not freeze as well texture wise, but if you must freeze, wrap tightly and reheat gently to avoid drying.

Q Can I add herbs?
A Of course. Chopped dill or parsley fresh at the end brightens the dish big time.

Q What sides go best with this?
A Keep it simple. Rice, roasted potatoes, or a crisp salad. Bread to mop up the sauce never hurts.

Final Thoughts (H2):

Alright chef you nailed it. This baked salmon with spinach and mozzarella is the kind of meal that looks fancy but honestly practically makes itself. You get creamy spinach sauce, melty cheese, and tender salmon in one forgiving dish. Serve it when you want to impress without sweating.

Now go impress someone or yourself with your new culinary skill. You earned it. Treat yourself to a dessert or nap as appropriate.

Conclusion (H2)

If you want a step by step visual or some extra tips from the origin of this recipe check out the full write up at Ultimate Baked Salmon with Spinach and Mozzarella Bliss.

Baked Salmon with Spinach and Mozzarella

Author: admin
Total Time: 20 minutes
Yield: 2 servings 1x
Diet: Pescatarian

Print Recipe

Description

A simple yet delicious baked salmon dish paired with creamy spinach and gooey mozzarella, perfect for a quick and elegant meal.

Instructions

Preheat the oven to 200°C and line a baking dish.
Heat olive oil in a pan over medium heat. Add sliced onion and cook until soft, about 5 minutes.
Add minced garlic and sauté for 1 minute until fragrant. Then add thawed spinach and cook until warmed through.
Stir in sour cream until the spinach is creamy. Season with salt and pepper.
Spread the spinach mixture in the bottom of the baking dish. Nestle salmon fillets on top and sprinkle with salt and pepper.
Top each fillet with mozzarella. Cover with foil and bake for 12-15 minutes.
Remove the foil and broil for 2-3 minutes until cheese is golden. Let rest for a couple of minutes before serving.
Enjoy with a squeeze of lemon or a side salad.

Notes

For a lighter option, substitute sour cream with Greek yogurt. If lacking mozzarella, cheddar or a mix of parmesan and gouda can be used.

Prep Time: 5 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Baking
Cuisine: Mediterranean

Nutrition

Serving Size: 1 fillet
Calories: 400
Sugar: 4g
Sodium: 350mg
Fat: 21g
Saturated Fat: 9g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 2g
Protein: 36g
Cholesterol: 70mg

Keywords: salmon, baked salmon, spinach, mozzarella, quick dinner

Irresistible Baked Salmon with Spinach and Mozzarella Bliss