Baked Salmon with Creamy Spinach Topping
A quick and impressive baked salmon dish topped with a creamy spinach and mozzarella mixture, perfect for weeknight dinners.
Ingredients
For the Salmon
- 2 fillets salmon fillets (Lachsfilet), about 150–200 g each Pat dry and season with salt and pepper.
- 1 tbsp olive oil (Olivenöl) For sautéing the onions.
For the Creamy Spinach Topping
- 300 g spinach (Blattspinat), thawed and well-drained Frozen spinach is fine; squeeze out excess water.
- 1 medium onion (Zwiebel), sliced thin To be sautéed until soft.
- 2 cloves garlic (Knoblauch), minced Cook until fragrant.
- 200 g sour cream (Sauerrahm) Can substitute with plain Greek yogurt.
- 150 g mozzarella, shredded or torn Use low-moisture for less water.
Seasoning
- to taste Salt and pepper (Salz und Pfeffer) For seasoning the salmon and spinach mixture.
Instructions
Preparation
- Preheat the oven to 200°C (400°F). Line a baking tray with parchment or lightly oil a shallow baking dish.
- Heat 1 tablespoon olive oil in a skillet over medium heat. Add the sliced onion and sauté until soft and translucent, about 5 minutes.
- Add the minced garlic and cook 30–45 seconds until fragrant. Stir in the thawed, drained spinach and cook until warmed through and most moisture has evaporated, 2–3 minutes.
- Remove the pan from heat. Stir the sour cream into the spinach mixture and season with salt and pepper to taste.
- Pat the salmon fillets dry and season both sides lightly with salt and pepper. Place the fillets skin-side down on the prepared tray.
- Spoon the spinach-sour-cream mixture evenly over each fillet, covering the top.
- Scatter or press the mozzarella over the spinach layer.
Baking
- Bake for 12–18 minutes, depending on thickness, until the salmon flakes easily and is opaque through most of the fillet.
- Remove from oven and let rest for 3–5 minutes before serving.
Notes
For a brighter finish, add a little lemon zest or a squeeze of lemon when serving. For a dairy-free version, use a plant-based sour cream and dairy-free mozzarella.