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Baked Salmon with Spinach and Mozzarella

Baked salmon with spinach and mozzarella turns salmon fillets into a simple oven-baked dinner topped with wilted garlic spinach and melted cheese. The salmon bakes until it flakes easily and reaches 145°F in the thickest part.
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Prep Time 10 minutes
Cook Time 19 minutes
Total Time 29 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 460
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil divided
  • 5 oz baby spinach
  • 2 cloves garlic minced
  • 4 salmon 6-ounce fillets, skinless
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 cup mozzarella shredded, low-moisture

Equipment

  • 1 9x13-inch baking dish
  • 1 large skillet

Method
 

  1. Heat the oven to 400°F.
  2. Lightly grease a 9x13-inch baking dish with 1 teaspoon of the olive oil.
  3. Heat the remaining 2 teaspoons olive oil in a large skillet over medium heat.
  4. Add the spinach and garlic and cook, stirring, until the spinach is wilted and any liquid has evaporated, about 2 to 3 minutes.
  5. Arrange the salmon in the prepared dish.
  6. Season the salmon evenly with the salt and pepper.
  7. Divide the spinach mixture over the salmon and sprinkle with the mozzarella.
  8. Bake for 12 to 16 minutes, until the salmon reaches 145°F in the thickest part and flakes easily with a fork.

Notes

For the best texture, check the salmon temperature in the thickest part. Refrigerate leftovers for up to 3 days; freezing is possible, though the texture may soften. For a dairy-free variation, use dairy-free shredded mozzarella.