Irresistible Baked Salmon with Spinach and Mozzarella Bliss Recipe

Introduction

This baked salmon with spinach and mozzarella is a delightful way to enjoy a healthy and flavorful meal. Tender salmon fillets are topped with creamy spinach and melted mozzarella, creating a dish that’s both comforting and elegant. Perfect for a weeknight dinner or special occasion.

Ingredients

• 2 fillets salmon (Lachsfilet)
• Salt and pepper, to taste
• 300 g spinach (Blattspinat, thawed and drained)
• 1 onion (Zwiebel, sliced)
• 2 cloves garlic (Knoblauch, minced)
• 200 g sour cream (Sauerrahm)
• 150 g mozzarella
• 1 tbsp olive oil (Olivenöl)

Instructions

1. Step 1: In a skillet over medium heat, add olive oil and heat until shimmering. Add sliced onions and sauté for 3-4 minutes until translucent, stirring frequently. Add minced garlic and cook for 30 seconds until fragrant.
2. Step 2: Stir in the thawed and drained spinach. Cook for 2-3 minutes until heated through and moisture evaporates. Season with salt and pepper, then remove from heat and mix in sour cream until creamy.
3. Step 3: Preheat the oven to 175°C (347°F). Season salmon fillets with salt and pepper. In a separate pan over medium heat, sear each side of the salmon for about 2 minutes to lock in moisture.
4. Step 4: Grease a baking dish and place salmon skin-side down. Spread the creamy spinach mixture evenly over the fillets. Sprinkle mozzarella cheese on top.
5. Step 5: Bake in the preheated oven for 15-20 minutes, until the salmon is opaque and flakes easily, and the cheese is golden and bubbly.
6. Step 6: Remove from the oven and let rest for a few minutes before serving.

Tips & Variations

• For extra flavor, add a squeeze of lemon juice over the salmon before baking.
• Try using baby spinach fresh instead of thawed for a slightly different texture.
• Substitute mozzarella with a blend of Parmesan and breadcrumbs for a crispy topping.
• Serve with steamed rice or crusty bread to soak up the creamy sauce.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven at 160°C (320°F) until warmed through to avoid drying out the salmon and spinach mixture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon fillets for this recipe?

Yes, frozen salmon fillets can be used. Make sure to thaw them completely in the refrigerator before cooking for even cooking and best texture.

Is it necessary to sear the salmon before baking?

Searing is not required but recommended as it helps lock in moisture and adds a flavorful crust. If short on time, you can skip this step and bake the salmon directly.

Irresistible Baked Salmon with Spinach and Mozzarella Bliss Recipe

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★★★★★

4.7 from 128 reviews

This Irresistible Baked Salmon with Spinach and Mozzarella Bliss combines tender, seared salmon fillets topped with creamy sautéed spinach and melted mozzarella cheese. The dish is perfectly baked to create a golden, bubbly crust while locking in the rich flavors and moisture of the salmon. It’s a healthy, flavorful entrée that’s simple to prepare and sure to impress.

• Author: Anna
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 2 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: European
• Diet: Low Salt

Ingredients

Scale 1x2x3x

Salmon

• 2 fillets Salmon (Lachsfilet)
• Salt and pepper, to taste
• 1 tbsp Olive Oil (Olivenöl)

Spinach Mixture

• 300 g Spinach (Blattspinat, thawed and drained)
• 1 Onion (Zwiebel, sliced)
• 2 cloves Garlic (Knoblauch, minced)
• 200 g Sour Cream (Sauerrahm)
• Salt and pepper, to taste

Topping

• 150 g Mozzarella

Instructions

1. Sauté Onions and Garlic: In a skillet over medium heat, add a tablespoon of olive oil and heat until shimmering. Toss in sliced onions and sauté for about 3-4 minutes, stirring frequently until they turn translucent. Add minced garlic and cook for an additional 30 seconds until fragrant.
2. Cook Spinach and Combine with Sour Cream: Incorporate the thawed and drained spinach into the skillet. Stir gently while cooking for about 2-3 minutes, until heated through and the moisture evaporates. Season the spinach mixture with salt and pepper to taste, then remove the skillet from heat and mix in sour cream, stirring until creamy and well combined.
3. Preheat Oven and Prepare Salmon: Preheat your oven to 175°C (347°F). While the oven preheats, slice the fresh salmon into two portions and season each piece generously with salt and pepper. In a separate pan over medium heat, briefly sear each side of the salmon for about 2 minutes to lock in moisture.
4. Assemble Dish: In a greased baking dish, place the salmon skin-side down. Evenly spread the creamy spinach mixture over the top of the salmon, then sprinkle a generous layer of mozzarella cheese over the spinach.
5. Bake: Transfer the assembled dish to the preheated oven and bake for 15-20 minutes until the salmon turns opaque and flakes easily when cooked through, and the cheese is golden and bubbly.
6. Rest and Serve: Once baked, remove the dish from the oven and let it rest for a couple of minutes. Plate the baked salmon with a generous serving of creamy spinach alongside.

Notes

• Be sure to thoroughly drain the thawed spinach to prevent excess moisture in the dish.
• Searing the salmon before baking helps lock in moisture and adds a flavorful crust.
• You can substitute sour cream with Greek yogurt for a healthier twist.
• Serve with a side of roasted potatoes or a fresh green salad to complete the meal.
• Ensure mozzarella is shredded or thinly sliced for even melting.

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