Description
A quick and elegant dinner featuring baked salmon topped with a creamy spinach and mozzarella mixture.
Ingredients
- 2 salmon fillets (about 300–400 g total)
- Salt and pepper, to taste
- 300 g thawed and thoroughly drained spinach (or about 400–500 g fresh spinach, cooked down)
- 1 medium onion, thinly sliced
- 2 garlic cloves, minced
- 200 g sour cream (or Greek yogurt for a tangy alternative)
- 150 g mozzarella, shredded or sliced
- 1 tbsp olive oil
Instructions
- Preheat the oven to 200°C (400°F). Line a baking tray with parchment paper or lightly oil it.
- Heat 1 tablespoon olive oil in a skillet over medium heat. Add the sliced onion and cook for 4–5 minutes until soft and translucent.
- Add the minced garlic and cook for 30 seconds until fragrant. Stir in the thawed, well-drained spinach and cook for 2–3 minutes to warm through and evaporate remaining moisture. Season lightly with salt and pepper, then remove from heat.
- Transfer the spinach mixture to a bowl. Fold in 200 g sour cream and taste; add salt, pepper, and optionally a pinch of nutmeg or some lemon zest for brightness.
- Pat the salmon fillets dry with a paper towel and season both sides with salt and pepper. Place them skin-side down on the prepared tray.
- Spread the spinach-sour cream mixture evenly over each fillet, then top with 150 g mozzarella.
- Bake for 12–18 minutes, depending on thickness. For a browned, bubbly top, broil for 1–2 minutes at the end.
- Let the fillets rest for 2–3 minutes before serving; finish with a squeeze of lemon and a crack of fresh black pepper.
Notes
For a dairy-free option, replace sour cream with full-fat coconut yogurt and use dairy-free mozzarella. Ensure spinach is thoroughly drained to avoid a watery topping.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean