Baked Salmon with Spinach and Mozzarella
A quick and elegant baked salmon topped with creamy spinach and mozzarella, perfect for weeknights or dinner parties.
Ingredients
For the Salmon
- 2 fillets salmon (Lachsfilet), about 150–200 g each Ensure the salmon is thawed if previously frozen.
- to taste seasoning Salt and pepper (Salz und Pfeffer) Use as per preference.
For the Spinach Mixture
- 300 g spinach (Blattspinat), thawed and thoroughly drained If using fresh spinach, wilt quickly in a pan and squeeze dry.
- 1 each onion (Zwiebel), thinly sliced
- 2 cloves garlic (Knoblauch), minced
- 200 g sour cream (Sauerrahm) Can substitute with Greek yogurt for a tangier flavor.
- 1 tbsp olive oil (Olivenöl) Butter can also be used for a richer finish.
For Topping
- 150 g mozzarella, shredded Use low-moisture mozzarella for less water, or fresh mozzarella for creaminess.
Instructions
Preparation
- Preheat the oven to 200°C (400°F). Line a baking dish with parchment or lightly oil it.
- Pat salmon fillets dry and season both sides with salt and pepper. Let sit at room temperature for 5–10 minutes while you finish prep.
- Heat olive oil in a skillet over medium heat. Add sliced onion and cook for 4–5 minutes until translucent. Then add minced garlic and cook for 30–45 seconds until fragrant.
- Add thawed, drained spinach to the pan. Stir and cook for 1–2 minutes to warm through. Remove from heat.
- Transfer the onion-garlic-spinach mix to a bowl. Stir in sour cream until evenly combined and taste to adjust seasoning.
Assembly and Baking
- Place salmon fillets in the prepared baking dish, skin-side down. Spoon the spinach-sour cream mixture over each fillet, spreading evenly. Top with shredded mozzarella.
- Bake in the preheated oven for 12–18 minutes, depending on the thickness of the fillets. Aim for an internal temperature of 55–60°C (130–140°F) for moister results.
- Remove from oven and let rest for 3–5 minutes before serving.
Notes
For dairy-free option, replace sour cream with plain coconut yogurt and use vegan mozzarella. Serve with lemon wedges for added flavor.