Cheesy Baked Salmon with Spinach

An elegant yet incredibly easy weeknight dinner featuring flaky baked salmon fillets topped with garlicky sautéed spinach, crispy breadcrumbs, and a generous layer of melted mozzarella cheese.

Print Recipe

Prep Time 10

Cook Time 15

Total Time 25

Servings: 4 fillets

Course: Dinner, Main Course

Cuisine: American, Italian-Inspired

Calories: 410

Ingredients Equipment Method Notes

Ingredients

Salmon Base

4 fillets salmon (6 oz each) skinless
1 tbsp olive oil plus more for drizzling
1 tsp Italian seasoning
0.5 tsp kosher salt
0.25 tsp black pepper

Spinach & Cheese Topping

5 oz fresh baby spinach
2 cloves garlic minced
0.25 cup panko breadcrumbs omit for low-carb/keto
1 cup mozzarella cheese shredded
0.25 cup Parmesan cheese grated
1 wedge lemon for serving

Equipment

9x13 inch baking dish
Large Skillet
Paper Towels

Method

Preheat your oven to 400°F (200°C) and lightly grease a 9x13 inch baking dish.
Pat the salmon fillets completely dry with paper towels. Place them in the baking dish, drizzle lightly with olive oil, and season with salt, pepper, and Italian seasoning.
In a large skillet, heat 1 tbsp olive oil over medium heat. Sauté the minced garlic for 30 seconds until fragrant.
Add the baby spinach to the skillet and toss for 2-3 minutes until just wilted. Remove from heat and drain any excess liquid.
Divide the cooked spinach evenly among the salmon fillets, making a mound on top of each piece.
Sprinkle the panko breadcrumbs evenly over the spinach layers.
Top each fillet generously with the shredded mozzarella and grated Parmesan cheese.
Bake for 12-15 minutes until the salmon easily flakes with a fork and the cheese is melted and bubbly. Serve hot with a squeeze of fresh lemon juice.

Notes

To get a golden brown crust on the cheese, broil the salmon for the final 1-2 minutes of baking. Store leftovers in the fridge for up to 3 days and reheat gently in the oven at 275°F.