When I first moved to the U.S., I missed home-cooked feelings but lacked energy for complicated meals. I needed food that brought warmth to my table without exhausting me. That’s how this baked salmon with spinach became a favorite. It blends the simple comfort I crave with the modern speed my busy life demands. It’s quick, nourishing, and happily foolproof.
Why You’ll Love This Foolproof Baked Salmon with Spinach
- This recipe is incredibly fast, allowing you to get a wholesome, restaurant-quality dinner on the table in under 30 minutes of active cooking time.
- The flavor profile strikes a perfect balance between savory and sweet due to the delicious honey mustard glaze.
- It serves as a naturally healthy meal option, packing essential Omega-3 fatty acids and iron into one comforting dish.
- The “foolproof” brining method guarantees that your fish remains moist and tender every single time, removing the stress from cooking seafood.
What Makes This Baked Salmon with Spinach Recipe Foolproof?
The secret to why this recipe works every time lies in the simple preparation techniques. By brining the salmon in salted water for a short time, you ensure the fish retains its natural moisture, preventing that dreaded dry texture.
Additionally, roasting at a high temperature of 425°F cooks the exterior quickly while keeping the inside tender and flaky. These straightforward steps eliminate guesswork, giving even beginner cooks the confidence to serve a perfect meal.
Ingredients
- 6 Salmon fillets
- 2 tsp extra-virgin olive oil (plus additional for sheet pan)
- 1 1/2 tbsp parsley (fresh and chopped finely)
- 4 tsp minced garlic
- 4 tbsp Maille Honey Dijon (or your favorite honey mustard)
- 1 tsp lemon juice (fresh lemon juice)
- 10 oz spinach (fresh (add additional if you like extra spinach))
- salt and ground pepper
- Lemon wedges for garnish (optional)
- 3 cups cold water
- 3 tbsp salt
Instructions
- Prepare the brine. Cut the salmon into 6 fillets. To a large shallow bowl or baking dish, add 3 cups of water and 3tablespoons of salt. Stir until the salt is dissolved. Add the salmon, fleshside down into the salted water. Brine for 15-20 minutes.
- Heat the oven. Preheat oven to 425 degrees Fahrenheit.
- Make the glaze. In the meantime, in a small bowl, add the Maille honey mustard, minced garlic, fresh minced parsley, and lemon juice. Mixed to combine.
- Season and roast. Pat the salmon very dry.Season with pepper. Brush olive oil over the top and bottom of fillets. Next, brush half of the mustard mixture over each fillet. Place fillets on a baking sheet and roast for about 20 minutes.
- Prepare the spinach. Add the remaining mustard mixture to a bowl with the spinach. Tossed to combine.
- Roast the spinach. Next, place the spinach on a small baking sheet. Roast for about 5-7 minutes. Remember you want to finish cooking everything at the same time, so timing is important here.
- Plate and serve. To serve, place the spinach on a plate and top with the fillet. Brush salmon with additional Maille Honey Dijon if you like.
Pro Tips for the Best Baked Salmon and Spinach
As your friend in the kitchen, I want you to feel completely confident making this. Here are a few tips that help me get the best results with my baked salmon with spinach.
How to Choose and Prep Your Salmon
When buying salmon, look for fillets that smell fresh like the ocean, never fishy. If you are using frozen fillets, adhere to the golden rule of thawing them completely in the refrigerator overnight. Always pat the salmon very dry with paper towels after taking it out of the brine; removing excess surface moisture helps the glaze stick and prevents the fish from steaming.
Achieving Perfectly Cooked Salmon Every Time
While timing is helpful, using an instant-read thermometer is the best way to ensure perfection. You are looking for an internal temperature of 125°F to 130°F for a moist, medium-cooked center. Once out of the oven, let the salmon rest for a few minutes; this allows the juices to redistribute for a tender, flavorful bite.
Preventing Watery Spinach
Spinach contains a lot of water, which can release during cooking. To avoid a soggy side dish, wash your fresh spinach thoroughly and dry it completely in a salad spinner before mixing it with the glaze. Roasting it quickly at high heat helps it wilt beautifully without becoming watery.
Easy Flavor Variations for Your Baked Salmon and Spinach
Cooking should be joyful, so feel free to experiment with flavors. Here are a few easy swaps to customize your baked salmon with spinach:
| Flavor Profile | Key Ingredients to Add/Swap |
|---|---|
| Mediterranean | Swap honey mustard for olive oil, lemon, oregano, sun-dried tomatoes, capers. |
| Spicy Garlic-Lime | Add chili powder, cumin, and a squeeze of lime juice to the mustard mixture. |
| Herbaceous Delight | Mix in fresh dill, chives, and a touch of thyme with the parsley. |
| Creamy Lemon-Dill | Add a dollop of cream cheese or Greek yogurt to the spinach mixture with fresh dill for a richer taste. |
Serving Suggestions for Baked Salmon with Spinach
To turn this into a full feast, pair your salmon with sides that balance the meal. Here are my favorite comforting options:
- Roasted baby potatoes or mashed potatoes are excellent for soaking up any extra honey mustard sauce.
- A light quinoa salad or fluffy brown rice adds a wholesome grain element that keeps dinner healthy.
- Crusty garlic bread provides a lovely crunch that contrasts well with the tender fish.
- Steamed couscous with a bit of lemon zest complements the citrus notes in the recipe perfectly.
Storage, Reheating, and Meal Prep Tips
If you have leftovers, store the fish and spinach in an airtight container in the refrigerator for up to three days. To reheat, warm the salmon gently in a low oven or on a skillet over medium-low heat; try to avoid the microwave as it can dry out the fish. For meal prep, you can mix the glaze a day in advance to save precious minutes on a busy weeknight.
Essential Kitchen Tools for Baked Salmon
Having the right tools makes cooking effortless. These are the items I rely on for this recipe:
- Rimmed Baking Sheet: Essentials for keeping juices contained while roasting.
- Instant-Read Thermometer: The only reliable way to guarantee safety and perfect doneness without cutting into the fish.
- Fish Spatula: Its thin, flexible metal edge slides easily under delicate fillets without breaking them.
Frequently Asked Questions about Baked Salmon with Spinach
Can I use frozen salmon for this baked salmon with spinach recipe?
Yes, absolutely. Just make sure to thaw it completely in the fridge overnight before you start. Once thawed, proceed with the brining and drying steps exactly as written to ensure the texture stays firm and delicious.
What if I don’t have fresh spinach on hand?
You can use frozen spinach in a pinch. Thaw it completely and squeeze out as much water as physically possible using a clean kitchen towel. Since it is already cooked, you only need to warm it through in the oven for the last 2-3 minutes.
How do I know my baked salmon is done without a thermometer?
Press gently on the thickest part of the fillet; it should feel firm but spring back slightly. You can also use a fork to test if the fish flakes easily along the white lines of fat. However, I always encourage using a thermometer for total peace of mind.
Can I make this baked salmon with spinach recipe ahead of time for meal prep?
You can mix the glaze and wash the spinach a day ahead to save time. While the dish is best fresh, you can bake the salmon, store it, and enjoy it cold over a salad the next day for a fantastic lunch.
Conclusion
Cooking a healthy, flavorful dinner doesn’t have to be stressful, even on your busiest days. This baked salmon with spinach proves that with simple ingredients and a little confidence, you can create something magic. Give this recipe a try tonight. I would love to hear how it turned out, so please leave a comment below or share your dinner wins with me!
Baked Salmon with Spinach
Ingredients
Equipment
Method
- Cut salmon into 6 fillets, then prepare a brine by dissolving 3 tablespoons of salt in 3 cups of cold water in a large shallow bowl.
- Add the salmon, flesh side down, to the salted water and let it brine for 15-20 minutes.
- Preheat your oven to 425 degrees Fahrenheit (220°C).
- While the salmon brines, combine Maille honey mustard, minced garlic, fresh minced parsley, and fresh lemon juice in a small bowl.
- Pat the brined salmon fillets very dry, season them with pepper, and brush both sides with olive oil.
- Brush half of the prepared mustard mixture over each fillet, then place them on a baking sheet and roast for about 20 minutes.
- Combine the remaining mustard mixture with the fresh spinach in a bowl and toss to coat.
- Spread the spinach on a small baking sheet and roast for 5-7 minutes, timing it to finish cooking simultaneously with the salmon.
- To serve, place the roasted spinach on a plate, top with a salmon fillet, and optionally brush with additional Maille Honey Dijon.
