Baked Salmon with Spinach and Mozzarella
This baked salmon with spinach and mozzarella is a cozy, impressive dinner that comes together in under 30 minutes, offering a creamy and melty experience that's both healthy and delicious.
Ingredients
Main Ingredients
- 4 fillets salmon fillets (6 oz each) Look for bright pieces, not dull or fishy.
- 2 cups fresh spinach, chopped Frozen spinach works if thawed and drained.
- 1 cup shredded mozzarella cheese Shred from a block for best melting quality.
Flavor Enhancers
- 2 tablespoons olive oil For sautéing garlic.
- 2 cloves garlic, minced Sauté until fragrant.
- 1 teaspoon lemon juice Drizzle over the dish before baking.
- 1 teaspoon dried oregano Or substitute with Italian seasoning.
- to taste salt and pepper
For Serving
- as needed lemon wedges For serving.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a skillet over medium heat, add olive oil and sauté minced garlic for about 1 minute until fragrant.
- Add chopped spinach to the skillet and cook until wilted, about 2–3 minutes. Remove from heat and drain any excess liquid.
- In a lightly oiled or parchment-lined baking dish, arrange salmon fillets skin-side down and pat dry. Season with salt, pepper, and oregano.
- Spoon the sautéed spinach over each fillet, then top with shredded mozzarella cheese.
- Drizzle lemon juice over the cheese and salmon.
Baking
- Bake in the preheated oven for 15–20 minutes or until the salmon flakes easily with a fork and the cheese is bubbly and lightly golden.
- Serve hot with lemon wedges on the side.
Notes
You can prep some ingredients in advance, such as sautéed garlic and spinach. Leftovers can be refrigerated for up to 2 days. Reheat gently to maintain tenderness and cheese meltiness.