Feeling stuck in a dinner rut? Salmon and spinach are a dynamic duo that can transform your weeknight meals from mundane to magnificent. Whether you’re craving a quick sheet-pan supper or a cozy, comforting bake, these 20 recipes offer endless flavor possibilities. Dive in to discover fresh, healthy, and utterly delicious ways to enjoy this classic combination—your taste buds will thank you!
Garlic Butter Salmon with Sautéed Spinach
Remember those busy weeknights when you want something delicious but don’t have hours to spend in the kitchen? That’s exactly why this garlic butter salmon with sautéed spinach has become my go-to—it’s quick, packed with flavor, and feels like a restaurant-quality meal without the fuss. I love how the rich, buttery salmon pairs perfectly with the fresh, garlicky spinach, making it a dish I turn to again and again.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– Salmon fillets – 2 (about 6 oz each)
– Unsalted butter – 4 tbsp
– Garlic – 4 cloves
– Fresh spinach – 5 oz
– Olive oil – 1 tbsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Pat the salmon fillets dry with paper towels to ensure a crispy skin.
2. Season both sides of the salmon with ¼ tsp salt and ⅛ tsp black pepper.
3. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Place the salmon skin-side down in the skillet and cook for 5 minutes without moving to get a golden crust.
5. Flip the salmon and cook for another 4 minutes until the internal temperature reaches 145°F, then transfer to a plate.
6. Reduce the heat to medium and add 2 tbsp butter to the same skillet, letting it melt completely.
7. Mince the garlic and add it to the skillet, cooking for 1 minute until fragrant but not browned.
8. Add the fresh spinach to the skillet and sauté for 2–3 minutes, stirring occasionally, until wilted.
9. Stir in the remaining 2 tbsp butter until melted and combined with the spinach.
10. Return the salmon to the skillet, spooning the garlic butter sauce over the fillets, and cook for 1 minute to warm through.
11. Season the spinach with the remaining ¼ tsp salt and ⅛ tsp black pepper, then remove from heat.
My favorite part is the contrast between the flaky, buttery salmon and the tender spinach, with the garlic adding a punch that ties it all together. Try serving it over a bed of quinoa or with a squeeze of lemon for a bright finish—it’s a simple yet impressive meal that never disappoints.
Creamy Spinach Stuffed Salmon
Sometimes the best dinners come from trying to use up what’s in the fridge—a block of cream cheese, a bag of spinach, and some beautiful salmon fillets inspired this cozy, impressive meal. I love how the creamy filling keeps the fish incredibly moist, and it’s become my go-to for easy entertaining.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– Salmon fillets – 4 (6 oz each)
– Fresh spinach – 5 oz
– Cream cheese – 4 oz
– Garlic – 2 cloves, minced
– Lemon – 1
– Olive oil – 1 tbsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the salmon fillets completely dry with paper towels—this helps the skin crisp up if yours has it.
3. In a skillet over medium heat, warm 1 tsp of the olive oil and sauté the spinach until just wilted, about 2 minutes.
4. Transfer the spinach to a bowl and let it cool slightly, then squeeze out any excess liquid with your hands to prevent a soggy filling.
5. To the bowl, add the cream cheese, minced garlic, zest from half the lemon, salt, and pepper; mix until fully combined.
6. Using a sharp knife, cut a deep pocket horizontally into the side of each salmon fillet, being careful not to cut all the way through.
7. Divide the spinach mixture evenly and stuff it firmly into each salmon pocket.
8. Place the stuffed fillets on the prepared baking sheet, drizzle with the remaining olive oil, and season the tops lightly with more salt and pepper.
9. Bake at 400°F for 15–18 minutes, until the salmon flakes easily with a fork and the filling is hot.
10. While the salmon bakes, slice the remaining lemon half into wedges for serving.
11. Remove the salmon from the oven and let it rest for 3 minutes before serving—this allows the juices to redistribute.
The salmon emerges flaky and tender, with the rich, garlicky spinach cream cheese melting into every bite. I love serving it over a bed of quinoa or with roasted asparagus, and a squeeze of fresh lemon brightens it all up perfectly.
Lemon Herb Baked Salmon with Spinach
Perfect for a busy weeknight or a special occasion, this Lemon Herb Baked Salmon with Spinach is my go-to when I need a healthy, flavorful meal on the table fast. I love how the bright lemon and fresh herbs make the salmon feel fancy, while the spinach cooks right alongside it for a complete, one-pan dinner.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
- Salmon fillets – 4 (about 6 oz each)
- Fresh lemon – 1
- Fresh dill – 2 tbsp, chopped
- Fresh parsley – 2 tbsp, chopped
- Garlic – 2 cloves, minced
- Olive oil – 2 tbsp
- Salt – 1 tsp
- Black pepper – ½ tsp
- Fresh spinach – 5 oz
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Pat the salmon fillets completely dry with paper towels to ensure a crispier skin.
- Place the salmon fillets skin-side down on the prepared baking sheet.
- Zest the entire lemon and then cut it in half.
- In a small bowl, combine the lemon zest, chopped dill, chopped parsley, minced garlic, olive oil, salt, and black pepper.
- Rub the herb mixture evenly over the top and sides of each salmon fillet.
- Juice one half of the lemon directly over the seasoned salmon fillets.
- Arrange the fresh spinach around the salmon on the baking sheet.
- Drizzle the remaining lemon juice from the other half over the spinach.
- Bake in the preheated oven for 12-15 minutes, until the salmon flakes easily with a fork and reaches an internal temperature of 145°F.
- Remove the baking sheet from the oven and let the salmon rest for 3 minutes before serving. This resting time allows the juices to redistribute for a more tender bite.
You’ll love the flaky, moist texture of the salmon paired with the wilted, lemony spinach. For a creative twist, I sometimes serve it over a bed of quinoa or with roasted asparagus on the side.
Pan-Seared Salmon with Garlic Spinach
Perfect for those busy weeknights when you want something healthy yet satisfying without spending hours in the kitchen, this pan-seared salmon with garlic spinach has become my go-to. I discovered this combo during a hectic holiday season when I needed a quick, elegant meal that felt special but was simple enough to throw together after work.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
- Salmon fillets – 2 (6 oz each)
- Olive oil – 2 tbsp
- Salt – ½ tsp
- Black pepper – ¼ tsp
- Garlic – 3 cloves
- Fresh spinach – 5 oz
- Lemon – 1
Instructions
- Pat the salmon fillets completely dry with paper towels to ensure a crisp sear.
- Season both sides of the salmon evenly with salt and black pepper.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
- Place the salmon fillets skin-side down in the hot skillet and cook undisturbed for 5 minutes to develop a golden crust.
- Flip the salmon carefully with a spatula and cook for another 4 minutes until the internal temperature reaches 145°F.
- Transfer the cooked salmon to a plate and tent loosely with foil to rest.
- Reduce the skillet heat to medium and add the remaining 1 tablespoon of olive oil.
- Mince the garlic cloves and add them to the skillet, cooking for 1 minute until fragrant but not browned.
- Add the fresh spinach to the skillet and cook for 2-3 minutes, stirring constantly, until just wilted.
- Squeeze the juice from half the lemon over the cooked spinach and stir to combine.
You’ll love the contrast between the crispy, seasoned salmon skin and the tender, garlicky spinach that practically melts in your mouth. For a creative twist, try serving it over a bed of creamy polenta or with a side of roasted sweet potatoes to soak up those delicious pan juices.
Salmon and Spinach Quiche
Just when I thought my holiday cooking was done, I found myself craving something savory and satisfying—enter this Salmon and Spinach Quiche. It’s become my go-to for using up leftover salmon, and the flaky crust with creamy filling always feels like a cozy hug on a busy day.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
- Pie crust – 1 (9-inch)
- Eggs – 4 large
- Heavy cream – 1 cup
- Cooked salmon – 1 cup, flaked
- Fresh spinach – 1 cup, chopped
- Shredded cheddar cheese – ½ cup
- Salt – ½ tsp
- Black pepper – ¼ tsp
Instructions
- Preheat your oven to 375°F (190°C).
- Place the pie crust in a 9-inch pie dish, pressing it gently against the sides and bottom.
- In a large mixing bowl, whisk together the eggs and heavy cream until fully combined and smooth.
- Add the flaked salmon, chopped spinach, shredded cheddar cheese, salt, and black pepper to the egg mixture, stirring gently to distribute evenly.
- Pour the filling into the prepared pie crust, spreading it out with a spatula to ensure it’s level.
- Bake the quiche in the preheated oven for 45 minutes, or until the center is set and the top is golden brown—a toothpick inserted should come out clean.
- Remove the quiche from the oven and let it cool on a wire rack for 10 minutes before slicing.
Creating this quiche yields a delightful contrast: the buttery, flaky crust gives way to a creamy, savory filling packed with tender salmon and wilted spinach. Consider serving it warm with a side salad for a light lunch, or slice it into wedges for a portable brunch option that’s sure to impress.
Spinach and Salmon Pasta Alfredo
Perfect for a cozy winter evening like today, this Spinach and Salmon Pasta Alfredo has become my go-to comfort dish after a long day. I love how the rich sauce clings to every noodle, and adding salmon makes it feel special without being fussy—my kids even devour the spinach without a fuss!
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
- Fettuccine pasta – 12 oz
- Salmon fillets – 1 lb
- Fresh spinach – 5 oz
- Heavy cream – 1 cup
- Unsalted butter – 4 tbsp
- Garlic – 3 cloves
- Parmesan cheese – ¾ cup, grated
- Salt – ½ tsp
- Black pepper – ¼ tsp
- Olive oil – 1 tbsp
Instructions
- Bring a large pot of salted water to a rolling boil over high heat.
- Add the fettuccine pasta to the boiling water and cook for 10–12 minutes until al dente, stirring occasionally to prevent sticking.
- While the pasta cooks, pat the salmon fillets dry with paper towels and season both sides evenly with ¼ tsp of salt and the black pepper.
- Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
- Place the salmon fillets skin-side down in the skillet and cook for 4–5 minutes until the skin is crispy and golden.
- Flip the salmon fillets and cook for another 3–4 minutes until the internal temperature reaches 145°F, then transfer to a plate and flake into chunks with a fork.
- In the same skillet, reduce the heat to medium and melt the unsalted butter.
- Add the minced garlic and sauté for 1–2 minutes until fragrant but not browned.
- Pour in the heavy cream and bring to a gentle simmer, stirring constantly with a whisk.
- Gradually whisk in the grated Parmesan cheese until fully melted and the sauce thickens slightly, about 2–3 minutes.
- Stir in the fresh spinach and cook for 1–2 minutes until just wilted.
- Drain the cooked pasta and add it directly to the skillet with the sauce.
- Toss the pasta and sauce together until evenly coated, then gently fold in the flaked salmon.
- Season the dish with the remaining ¼ tsp of salt, adjusting as needed.
Now, this dish shines with its creamy, velvety texture that hugs each strand of pasta, while the salmon adds a tender, flaky contrast. I love serving it straight from the skillet with an extra sprinkle of Parmesan and a side of garlic bread for dipping into that luscious sauce—it’s a meal that always feels indulgent yet surprisingly simple to pull together.
Grilled Salmon with Wilted Spinach
A s I was prepping for a cozy holiday dinner last night, I realized how much I love this simple yet elegant dish—it’s become my go-to when I want something healthy but impressive without spending hours in the kitchen. There’s something about the smoky salmon paired with tender spinach that feels both comforting and festive, perfect for a quiet Christmas Eve like today.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– Salmon fillets – 2 (6 oz each)
– Olive oil – 2 tbsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
– Garlic – 2 cloves, minced
– Fresh spinach – 4 cups
– Lemon – 1, juiced
Instructions
1. Pat the salmon fillets dry with paper towels to ensure a crisp skin when grilling.
2. Rub 1 tbsp olive oil evenly over both sides of each salmon fillet.
3. Sprinkle ½ tsp salt and ¼ tsp black pepper over the salmon fillets.
4. Preheat a grill or grill pan to medium-high heat, about 400°F.
5. Place the salmon fillets skin-side down on the grill and cook for 6 minutes without moving them.
6. Flip the salmon fillets carefully using a spatula and cook for another 4 minutes until the internal temperature reaches 145°F.
7. While the salmon cooks, heat 1 tbsp olive oil in a large skillet over medium heat.
8. Add 2 cloves minced garlic to the skillet and sauté for 1 minute until fragrant, being careful not to burn it.
9. Add 4 cups fresh spinach to the skillet and stir constantly for 2–3 minutes until fully wilted.
10. Squeeze the juice of 1 lemon over the wilted spinach and stir to combine.
11. Remove the salmon from the grill and let it rest for 2 minutes before serving.
12. Plate the salmon over the wilted spinach and drizzle any remaining lemon juice from the skillet on top.
W hat I adore about this dish is how the salmon stays flaky and moist while the spinach adds a bright, garlicky contrast. For a creative twist, try serving it over a bed of quinoa or with a side of roasted sweet potatoes—it’s versatile enough for any season but feels especially cozy on a winter evening like this.
Salmon Spinach and Feta Stuffed Shells
Cooking for a crowd during the holidays can be hectic, but I’ve found a showstopper that’s surprisingly simple to assemble ahead of time. These stuffed shells, filled with flaky salmon, vibrant spinach, and tangy feta, are my go-to for a festive yet fuss-free dinner that always earns rave reviews.
Serving: 6 | Pre Time: 25 minutes | Cooking Time: 35 minutes
Ingredients
– Jumbo pasta shells – 24 shells
– Olive oil – 2 tbsp
– Fresh spinach – 5 oz
– Garlic cloves – 2 cloves, minced
– Cooked salmon – 1 lb, flaked
– Feta cheese – 1 cup, crumbled
– Ricotta cheese – 1 cup
– Egg – 1 large
– Salt – 1 tsp
– Black pepper – ½ tsp
– Marinara sauce – 24 oz
– Mozzarella cheese – 1 cup, shredded
Instructions
1. Preheat your oven to 375°F.
2. Bring a large pot of salted water to a boil and cook the jumbo pasta shells for 9 minutes until al dente, then drain and set aside to cool slightly. (Tip: Rinse the shells briefly with cool water to stop the cooking and make them easier to handle.)
3. Heat 1 tbsp of olive oil in a large skillet over medium heat.
4. Add the fresh spinach and minced garlic to the skillet and sauté for 2-3 minutes until the spinach is wilted and the garlic is fragrant.
5. Transfer the spinach mixture to a large mixing bowl.
6. Add the flaked cooked salmon, crumbled feta cheese, ricotta cheese, egg, 1 tsp salt, and ½ tsp black pepper to the bowl with the spinach.
7. Mix all ingredients together until fully combined.
8. Spread 1 cup of the marinara sauce evenly on the bottom of a 9×13 inch baking dish.
9. Fill each cooked pasta shell with the salmon and spinach mixture using a spoon, then place them seam-side up in the baking dish. (Tip: Use a piping bag for a cleaner, faster filling process.)
10. Pour the remaining marinara sauce over the top of the stuffed shells.
11. Sprinkle the shredded mozzarella cheese evenly over the sauce.
12. Cover the baking dish tightly with aluminum foil and bake at 375°F for 25 minutes.
13. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden brown. (Tip: Let the dish rest for 5-10 minutes after baking so the filling sets and is easier to serve.)
14. Serve warm.
Each bite offers a creamy, savory filling with pops of salty feta and tender salmon, all hugged by a tender pasta shell. Enjoy these shells fresh from the oven with a crisp green salad for a complete meal that feels both comforting and elegant.
Salmon Spinach and Ricotta Lasagna
Holiday cooking always makes me crave something comforting yet elegant, and this salmon spinach and ricotta lasagna hits that sweet spot perfectly. I first made it for a cozy Christmas Eve dinner last year when I wanted to impress without spending hours in the kitchen, and now it’s become my go-to for special occasions—the creamy ricotta and flaky salmon feel festive but approachable.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– Lasagna noodles – 12 sheets
– Salmon fillet – 1 lb
– Fresh spinach – 4 cups
– Ricotta cheese – 2 cups
– Mozzarella cheese – 2 cups
– Parmesan cheese – ½ cup
– Olive oil – 2 tbsp
– Garlic – 3 cloves
– Salt – 1 tsp
– Black pepper – ½ tsp
– Milk – 1 cup
– Butter – 2 tbsp
– Flour – 2 tbsp
Instructions
1. Preheat your oven to 375°F and grease a 9×13-inch baking dish with olive oil.
2. Bring a large pot of salted water to a boil and cook the lasagna noodles for 8 minutes until al dente, then drain and lay them flat on a towel to prevent sticking—this keeps them from getting soggy later.
3. Heat 1 tbsp olive oil in a skillet over medium heat, add minced garlic, and cook for 1 minute until fragrant.
4. Add the salmon fillet to the skillet and cook for 4 minutes per side until it flakes easily with a fork, then remove and shred into chunks.
5. In the same skillet, wilt the spinach for 2 minutes until just softened, stirring to incorporate any salmon bits for extra flavor.
6. In a bowl, mix the ricotta cheese, half the mozzarella, shredded salmon, and wilted spinach, then season with ½ tsp salt and ¼ tsp black pepper.
7. Melt butter in a saucepan over medium heat, whisk in flour, and cook for 2 minutes to make a roux.
8. Gradually pour in milk while whisking constantly, and simmer for 5 minutes until the sauce thickens, then stir in the remaining mozzarella and parmesan until melted.
9. Spread a thin layer of the cheese sauce on the bottom of the baking dish.
10. Place 4 lasagna noodles in a single layer, top with one-third of the ricotta-salmon mixture, and spoon over some cheese sauce.
11. Repeat the layers twice more, ending with a final layer of noodles and the remaining cheese sauce on top.
12. Cover the dish with foil and bake for 30 minutes, then remove the foil and bake for 15 more minutes until the top is golden and bubbly.
13. Let the lasagna rest for 10 minutes before slicing to allow the layers to set neatly.
Every bite of this lasagna melts with creamy ricotta and tender salmon, while the spinach adds a fresh pop that balances the richness. I love serving it with a simple arugula salad on the side—the peppery greens cut through the decadence beautifully, making it perfect for a holiday table or a cozy weeknight treat.
One-Pan Salmon and Spinach Bake
O
ne of my go-to weeknight dinners that never fails to impress is this simple yet elegant one-pan bake. It’s the kind of meal I throw together when I’m craving something healthy but don’t want to fuss with a sink full of dishes—perfect for those busy evenings when time is tight but flavor shouldn’t suffer.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– Salmon fillets – 4 (6 oz each)
– Olive oil – 2 tbsp
– Lemon – 1
– Garlic cloves – 3
– Baby spinach – 5 oz
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Preheat your oven to 400°F and lightly grease a large baking sheet with 1 tbsp of olive oil.
2. Pat the salmon fillets dry with paper towels to ensure a crispier skin, then place them skin-side down on the baking sheet.
3. Drizzle the remaining 1 tbsp of olive oil evenly over the salmon.
4. Slice the lemon in half, squeeze the juice from one half over the salmon, and thinly slice the other half for garnish later.
5. Mince the garlic cloves and sprinkle them over the salmon along with 1 tsp of salt and ½ tsp of black pepper.
6. Bake the salmon in the preheated oven for 12 minutes, or until the flesh flakes easily with a fork—this is my favorite visual cue for doneness.
7. Remove the baking sheet from the oven and immediately scatter the baby spinach around the salmon; the residual heat will wilt it perfectly in about 2 minutes, stirring once halfway through.
8. Garnish with the lemon slices before serving.
Creating this dish results in tender, flaky salmon with a bright, garlicky aroma that pairs beautifully with the wilted spinach. I love how the lemon cuts through the richness, making it feel light yet satisfying—sometimes I’ll serve it over quinoa or with crusty bread to soak up the juices for a heartier meal.
Salmon Spinach and Mushroom Risotto
Naturally, as the holiday hustle sets in, I find myself craving cozy, one-pot meals that feel special without demanding hours in the kitchen. This salmon, spinach, and mushroom risotto is my go-to for a festive yet fuss-free dinner—it’s the dish I make when I want to impress but also want to relax with a glass of wine while stirring.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– Arborio rice – 1 ½ cups
– Olive oil – 2 tbsp
– Yellow onion – 1, finely chopped
– Garlic – 3 cloves, minced
– Cremini mushrooms – 8 oz, sliced
– Fresh spinach – 5 oz
– Salmon fillet – 1 lb, skin removed, cut into 1-inch cubes
– Dry white wine – ½ cup
– Chicken broth – 4 cups, warmed
– Parmesan cheese – ½ cup, grated
– Unsalted butter – 2 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Heat 1 tbsp olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat for 1 minute.
2. Add the chopped onion and cook, stirring frequently, for 5 minutes until translucent and soft.
3. Stir in the minced garlic and cook for 1 minute until fragrant.
4. Add the sliced mushrooms and cook, stirring occasionally, for 8 minutes until they have released their liquid and are browned.
5. Push the mushroom mixture to the sides of the pot. Add the remaining 1 tbsp olive oil to the center.
6. Place the salmon cubes in the center and cook for 3 minutes, turning once, until just opaque on the outside. (Tip: Don’t overcook the salmon here—it will finish in the risotto.) Remove the salmon to a plate and set aside.
7. Add the Arborio rice to the pot with the mushrooms and onions. Stir constantly for 2 minutes until the rice grains are lightly toasted and translucent at the edges.
8. Pour in the white wine. Stir continuously until the wine is fully absorbed, about 2 minutes.
9. Begin adding the warm chicken broth, one ladleful (about ½ cup) at a time. Stir frequently and wait until each addition is almost fully absorbed before adding the next. This process should take about 20-25 minutes. (Tip: Keep the broth warm in a separate saucepan—adding cold broth slows cooking and can make the rice gummy.)
10. When the rice is al dente (tender with a slight bite) and the mixture is creamy, reduce the heat to low.
11. Gently fold in the reserved salmon cubes, fresh spinach, grated Parmesan cheese, and butter.
12. Stir for 2-3 minutes until the spinach is wilted, the salmon is cooked through, and the butter and cheese are melted. (Tip: Take the pot off the heat for the final stir—the residual heat is enough to melt everything without overcooking.)
13. Season with 1 tsp salt and ½ tsp black pepper. Stir to combine.
Just spoon this risotto into bowls and watch the creamy rice hug every flaky piece of salmon and wilted spinach leaf. The mushrooms add an earthy depth that makes it feel wonderfully rustic, and a final crack of black pepper on top is all it needs. I love serving it straight from the pot with extra Parmesan for anyone who wants it.
Spinach Wrapped Salmon with Lemon Dill Sauce
During the holiday rush, I often crave something elegant yet simple enough to prepare after a long day of shopping. This spinach-wrapped salmon with lemon dill sauce has become my go-to for festive dinners—it feels special but comes together with minimal fuss, letting me enjoy the season instead of slaving in the kitchen.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– Salmon fillets – 4 (6 oz each)
– Fresh spinach leaves – 4 cups
– Olive oil – 2 tbsp
– Lemon – 1
– Fresh dill – ¼ cup chopped
– Plain Greek yogurt – ½ cup
– Garlic – 2 cloves minced
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the salmon fillets dry with paper towels, then season both sides evenly with ½ tsp salt and ¼ tsp black pepper.
3. Lay out 1 cup of spinach leaves flat on a clean surface for each fillet, overlapping them slightly to form a bed.
4. Place one salmon fillet in the center of each spinach bed, then wrap the spinach leaves tightly around the salmon, tucking in any loose ends underneath. Tip: If the spinach tears, use extra leaves to patch it—this keeps the salmon moist during baking.
5. Arrange the wrapped salmon on the prepared baking sheet, seam-side down, and drizzle with 1 tbsp olive oil.
6. Bake at 400°F for 15–18 minutes, until the salmon flakes easily with a fork and the spinach is wilted and slightly crisp at the edges.
7. While the salmon bakes, zest and juice the lemon, reserving 1 tbsp of juice for the sauce.
8. In a small bowl, combine the Greek yogurt, minced garlic, chopped dill, remaining ½ tsp salt, ¼ tsp black pepper, lemon zest, and 1 tbsp lemon juice. Tip: For a smoother sauce, whisk vigorously until fully blended—this prevents lumps and evenly distributes the herbs.
9. Heat the remaining 1 tbsp olive oil in a small skillet over medium heat for 30 seconds, then pour it into the sauce and stir to incorporate. Tip: Warming the oil slightly enhances the garlic flavor without making the sauce runny.
10. Remove the salmon from the oven and let it rest for 3 minutes before serving.
11. Plate each spinach-wrapped salmon fillet and drizzle generously with the lemon dill sauce.
Velvety and rich, the salmon stays incredibly moist beneath its crisp spinach blanket, while the tangy sauce cuts through with a bright, herby kick. I love serving this over a bed of quinoa or with roasted asparagus for a complete meal that always impresses guests without stressing me out.
Salmon Spinach and Goat Cheese Tart
Gathering around the table during the holiday rush always feels special, and this year, I wanted something elegant yet simple enough to pull together between wrapping gifts. This salmon, spinach, and goat cheese tart has become my go-to for festive gatherings—it’s rich, savory, and always impresses without keeping me in the kitchen all day.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 35 minutes
Ingredients
– Frozen puff pastry – 1 sheet (thawed)
– Olive oil – 1 tbsp
– Fresh spinach – 4 cups
– Garlic – 2 cloves (minced)
– Salmon fillet – 1 lb (skin removed, cut into 1-inch pieces)
– Goat cheese – 4 oz (crumbled)
– Eggs – 2
– Heavy cream – ½ cup
– Salt – ½ tsp
– Black pepper – ¼ tsp
– Lemon – 1 (zested)
Instructions
1. Preheat your oven to 400°F. Line a baking sheet with parchment paper.
2. Unfold the thawed puff pastry sheet onto the prepared baking sheet. Prick the center all over with a fork, leaving a 1-inch border unpricked around the edges.
3. Bake the pastry for 10 minutes at 400°F until it puffs up slightly. Remove from the oven and press down the center with a spoon if it has risen.
4. Heat olive oil in a large skillet over medium heat. Add the minced garlic and cook for 1 minute until fragrant.
5. Add the fresh spinach to the skillet. Cook for 3-4 minutes, stirring constantly, until wilted and any liquid has evaporated. Tip: Squeeze out excess moisture from the spinach with a paper towel to prevent a soggy crust.
6. Spread the cooked spinach evenly over the pre-baked puff pastry, staying within the border.
7. Arrange the salmon pieces on top of the spinach in a single layer.
8. Sprinkle the crumbled goat cheese evenly over the salmon and spinach.
9. In a medium bowl, whisk together the eggs, heavy cream, salt, black pepper, and lemon zest until smooth.
10. Pour the egg mixture evenly over the tart filling. Tip: Pour slowly to avoid overflow beyond the pastry border.
11. Bake the tart at 400°F for 25 minutes, or until the edges are golden brown and the center is set with no liquid jiggle. Tip: Check at 20 minutes—if the crust browns too quickly, cover the edges with foil.
12. Remove the tart from the oven and let it cool on the baking sheet for 5 minutes before slicing.
Unexpectedly, this tart delivers a perfect contrast: the flaky, buttery crust gives way to creamy, tangy goat cheese and tender salmon, while the spinach adds a fresh, earthy note. Serve it warm with a simple arugula salad on the side, or slice it into smaller pieces for a stunning holiday appetizer that disappears fast.
Salmon Spinach and Sweet Potato Hash
Nestled between holiday feasts and cozy winter nights, I found myself craving something hearty yet healthy—a one-pan wonder that could satisfy my family’s picky eaters and my own need for vibrant flavors. This Salmon Spinach and Sweet Potato Hash was born from a fridge clean-out turned triumph, and it’s become my go-to for busy weeknights when I want a meal that feels special without the fuss. I love how the sweet potatoes caramelize into crispy bits while the salmon stays tender, making every bite a delightful mix of textures and tastes.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– Sweet potatoes – 2 large, peeled and diced into ½-inch cubes
– Salmon fillets – 1 lb, skin removed and cut into 1-inch chunks
– Fresh spinach – 4 cups
– Olive oil – 2 tbsp
– Garlic – 2 cloves, minced
– Salt – 1 tsp
– Black pepper – ½ tsp
– Paprika – 1 tsp
Instructions
1. Preheat a large skillet over medium-high heat and add 1 tbsp of olive oil, swirling to coat the pan evenly.
2. Add the diced sweet potatoes to the skillet in a single layer, cooking for 10–12 minutes, stirring occasionally, until they are fork-tender and develop golden-brown edges.
3. While the sweet potatoes cook, season the salmon chunks evenly with salt, black pepper, and paprika, ensuring all sides are coated for maximum flavor.
4. Push the cooked sweet potatoes to one side of the skillet, add the remaining 1 tbsp of olive oil to the empty space, and place the seasoned salmon chunks in that area.
5. Cook the salmon for 4–5 minutes, turning once halfway through, until it flakes easily with a fork and reaches an internal temperature of 145°F.
6. Add the minced garlic to the skillet and stir it with the sweet potatoes and salmon for 1 minute, until fragrant but not browned.
7. Gently fold in the fresh spinach, cooking for 2–3 minutes, just until it wilts down and becomes bright green.
8. Remove the skillet from the heat and let it rest for 2 minutes to allow the flavors to meld together.
Tip: For crispier sweet potatoes, avoid overcrowding the skillet—this ensures they brown instead of steam.
Tip: Check the salmon’s doneness by inserting a fork; if it separates into large flakes, it’s ready to avoid overcooking.
Tip: Add the spinach last to retain its vibrant color and nutrients, preventing it from becoming soggy.
This hash delivers a wonderful contrast of crispy sweet potatoes against the flaky, moist salmon, with the spinach adding a fresh, earthy note that balances the richness. Try serving it topped with a fried egg for extra creaminess or alongside a simple avocado salad to round out the meal—it’s versatile enough for breakfast or dinner, and always leaves my table feeling satisfied and nourished.
Spinach and Salmon Stuffed Peppers
Every time I host a casual dinner, I find myself scrambling for a dish that’s both impressive and easy to pull together—that’s exactly where these stuffed peppers come in. They’re my go-to for a healthy, flavorful meal that always gets compliments, and I love how the salmon keeps things light while the spinach adds a pop of color. Honestly, I started making these years ago after a friend brought over a similar version, and I’ve tweaked it ever since to suit my lazy-weeknight cooking style.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– Bell peppers – 4 large
– Salmon fillets – 1 lb
– Fresh spinach – 2 cups
– Olive oil – 2 tbsp
– Garlic – 2 cloves, minced
– Salt – ½ tsp
– Black pepper – ¼ tsp
– Lemon – 1
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Slice the bell peppers in half lengthwise and remove the seeds and membranes.
3. Place the pepper halves cut-side up on the baking sheet and drizzle with 1 tbsp of olive oil.
4. Bake the peppers for 10 minutes at 375°F until they start to soften slightly.
5. While the peppers bake, heat the remaining 1 tbsp of olive oil in a skillet over medium heat.
6. Add the minced garlic to the skillet and cook for 1 minute until fragrant.
7. Add the salmon fillets to the skillet and cook for 4 minutes per side until the internal temperature reaches 145°F.
8. Remove the salmon from the skillet and flake it into small pieces using a fork.
9. In the same skillet, add the fresh spinach and cook for 2 minutes until wilted, stirring constantly.
10. Combine the flaked salmon and wilted spinach in a bowl, then season with salt and black pepper.
11. Remove the peppers from the oven and fill each half evenly with the salmon-spinach mixture.
12. Return the stuffed peppers to the oven and bake for 15 minutes at 375°F until the filling is heated through and the peppers are tender.
13. Squeeze the juice of one lemon over the stuffed peppers before serving.
So tender and flaky, the salmon pairs perfectly with the earthy spinach, all nestled in sweet, roasted peppers. I often serve these with a simple side salad or over a bed of quinoa for a heartier meal—they’re just as delicious leftover the next day, straight from the fridge.
Salmon Spinach and Artichoke Dip
Now, I know what you’re thinking—another spinach and artichoke dip? But trust me, this one’s a game-changer. I stumbled on this twist after a holiday party where I had leftover salmon, and it’s become my go-to for cozy gatherings ever since, especially since I love recipes that feel fancy but come together with minimal fuss.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– Cream cheese – 8 oz
– Sour cream – ½ cup
– Mayonnaise – ¼ cup
– Parmesan cheese – ½ cup, grated
– Garlic – 2 cloves, minced
– Frozen spinach – 10 oz, thawed and squeezed dry
– Canned artichoke hearts – 14 oz, drained and chopped
– Cooked salmon – 1 cup, flaked
– Salt – ½ tsp
– Black pepper – ¼ tsp
– Paprika – ½ tsp
Instructions
1. Preheat your oven to 375°F and lightly grease a 9-inch baking dish.
2. In a large mixing bowl, combine the cream cheese, sour cream, and mayonnaise, stirring until smooth—I find using a hand mixer here makes it creamier, but a sturdy spoon works too.
3. Add the Parmesan cheese, minced garlic, thawed spinach, chopped artichoke hearts, and flaked salmon to the bowl.
4. Season the mixture with salt, black pepper, and paprika, then fold everything together until evenly distributed; tip: don’t overmix to keep the salmon from breaking down too much.
5. Transfer the mixture to the prepared baking dish, spreading it into an even layer.
6. Bake in the preheated oven for 20–25 minutes, or until the edges are bubbly and the top is lightly golden—tip: check at 20 minutes to avoid over-browning.
7. Remove from the oven and let it cool for 5 minutes before serving; tip: this rest time helps the dip set slightly for easier scooping.
Vibrant and creamy, this dip has a rich, savory flavor from the salmon that pairs perfectly with the tangy artichokes and spinach. I love serving it warm with toasted baguette slices or veggie sticks for a satisfying crunch that contrasts the smooth texture.
Salmon Spinach and Avocado Salad
Naturally, as someone who loves a meal that feels both indulgent and nourishing, I find myself turning to this salmon salad on busy weeknights. It’s my go-to when I want something quick, packed with flavor, and doesn’t leave me with a sink full of dishes—honestly, the avocado does half the dressing work for you!
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
– Salmon fillets – 2 (6 oz each)
– Olive oil – 1 tbsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
– Baby spinach – 4 cups
– Avocado – 1, large
– Lemon – 1
– Dijon mustard – 1 tsp
Instructions
1. Pat the salmon fillets completely dry with paper towels to ensure a crisp skin.
2. Season both sides of the salmon evenly with ½ tsp salt and ¼ tsp black pepper.
3. Heat 1 tbsp olive oil in a non-stick skillet over medium-high heat until it shimmers, about 1 minute.
4. Place the salmon fillets skin-side down in the skillet and cook undisturbed for 6 minutes to get a golden crust.
5. Flip the salmon carefully using a spatula and cook for another 4–5 minutes until the internal temperature reaches 145°F.
6. Transfer the cooked salmon to a plate and let it rest for 3 minutes; this keeps it juicy.
7. While the salmon rests, arrange 4 cups of baby spinach evenly between two serving plates.
8. Cut the avocado in half, remove the pit, and slice the flesh thinly directly over the spinach.
9. In a small bowl, whisk the juice of 1 lemon with 1 tsp Dijon mustard until fully combined for a quick, tangy dressing.
10. Drizzle the lemon-mustard dressing evenly over the spinach and avocado on both plates.
11. Flake the rested salmon into large chunks using a fork and divide it between the plates.
12. Gently toss everything together on each plate just before serving to coat lightly.
Vividly fresh and satisfying, this salad offers a wonderful contrast: the warm, flaky salmon against the cool, creamy avocado and crisp spinach. The lemon-mustard dressing cuts through the richness perfectly without overpowering. For a fun twist, try serving it in a large bowl family-style with extra lemon wedges on the side—it’s just as great for a casual dinner as it is for impressing guests.
Spinach and Salmon Chowder
Remember those chilly evenings when you just want something hearty and healthy without spending hours in the kitchen? That’s exactly why I love this spinach and salmon chowder—it’s my go-to comfort food that feels indulgent but comes together in a flash. I often whip it up after a long day, and the aroma alone is enough to make my kitchen feel cozy.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– Olive oil – 2 tbsp
– Onion – 1, diced
– Garlic – 2 cloves, minced
– All-purpose flour – 2 tbsp
– Chicken broth – 4 cups
– Potatoes – 2 medium, peeled and cubed
– Salmon fillet – 1 lb, skin removed and cut into 1-inch chunks
– Fresh spinach – 4 cups
– Heavy cream – 1 cup
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Heat 2 tbsp of olive oil in a large pot over medium heat until it shimmers, about 1 minute.
2. Add 1 diced onion and cook, stirring occasionally, until translucent and soft, about 5 minutes.
3. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant, being careful not to let it burn.
4. Sprinkle 2 tbsp of all-purpose flour over the onion mixture and stir constantly for 2 minutes to form a roux, which will thicken the chowder later.
5. Gradually pour in 4 cups of chicken broth while whisking continuously to prevent lumps.
6. Add 2 cubed potatoes and bring the mixture to a boil over high heat.
7. Reduce the heat to medium-low, cover the pot, and simmer for 15 minutes until the potatoes are fork-tender.
8. Gently place 1 lb of salmon chunks into the pot and cook for 5 minutes until the salmon turns opaque and flakes easily with a fork.
9. Stir in 4 cups of fresh spinach and cook for 2 minutes until wilted, which adds a vibrant green color and nutrients.
10. Pour in 1 cup of heavy cream and season with 1 tsp of salt and ½ tsp of black pepper, stirring gently to combine without breaking up the salmon.
11. Simmer the chowder for an additional 3 minutes over low heat to let the flavors meld, avoiding a boil to prevent the cream from curdling.
Hearty and creamy, this chowder has a rich texture from the roux and cream, balanced by the tender salmon and earthy spinach. For a creative twist, I sometimes top it with a sprinkle of fresh dill or serve it with crusty bread for dipping—it’s perfect for warming up on a cold night.
Salmon Spinach and Couscous Bowl
This salmon spinach couscous bowl has become my go-to weeknight dinner—it’s the kind of meal that feels fancy but comes together in under 30 minutes, which is perfect for those evenings when I’m juggling work emails and a hungry family. I love how the flaky salmon, tender couscous, and wilted spinach all soak up that simple lemon-garlic dressing, making every bite bright and satisfying.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– Salmon fillets – 2 (6 oz each)
– Olive oil – 2 tbsp
– Garlic – 2 cloves, minced
– Lemon – 1, juiced
– Couscous – 1 cup
– Chicken broth – 1¼ cups
– Fresh spinach – 4 cups
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Pat the salmon fillets dry with paper towels and season both sides evenly with ¼ tsp salt and ⅛ tsp black pepper.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
3. Place the salmon skin-side down in the skillet and cook undisturbed for 4–5 minutes, until the skin is crispy and the flesh is opaque about halfway up the sides.
4. Flip the salmon carefully with a spatula and cook for another 3–4 minutes, until the internal temperature reaches 145°F on an instant-read thermometer. Transfer to a plate and tent with foil to keep warm.
5. In the same skillet, reduce heat to medium and add the remaining 1 tbsp olive oil. Sauté the minced garlic for 30 seconds, just until fragrant.
6. Pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan with a wooden spoon. Bring to a boil.
7. Stir in the couscous, remaining ¼ tsp salt, and ⅛ tsp black pepper. Remove the skillet from heat, cover tightly, and let sit for 5 minutes.
8. Uncover the skillet and fluff the couscous with a fork. Fold in the fresh spinach until just wilted, about 1 minute.
9. Divide the couscous-spinach mixture between two bowls and top each with a salmon fillet.
10. Drizzle any remaining pan juices over the bowls before serving.
One of my favorite things about this bowl is how the fluffy couscous absorbs the lemony garlic broth, creating a moist base that contrasts beautifully with the crispy-skinned salmon. For a fun twist, I sometimes sprinkle toasted pine nuts on top or swap the spinach for arugula to add a peppery kick—it’s endlessly adaptable and always a hit at my table.
Baked Salmon with Spinach Pesto
Just when I thought my weeknight dinner rotation couldn’t get any easier, this baked salmon with spinach pesto swooped in to save the day. It’s become my go-to when I want something impressive but don’t have the energy for a fussy recipe—plus, it’s a fantastic way to use up that half-bag of spinach always lurking in the fridge.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– Salmon fillets – 4 (6 oz each)
– Fresh spinach – 2 cups, packed
– Pine nuts – ¼ cup
– Garlic – 2 cloves
– Olive oil – ½ cup
– Parmesan cheese – ½ cup, grated
– Lemon – 1
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the salmon fillets completely dry with paper towels to ensure a crisp skin.
3. In a food processor, combine the fresh spinach, pine nuts, garlic, and grated Parmesan cheese.
4. Pulse the mixture 5-7 times until the ingredients are roughly chopped.
5. With the processor running on low, slowly drizzle in the olive oil until a smooth pesto forms, about 30 seconds.
6. Zest the entire lemon, then cut it in half and squeeze the juice from one half into the pesto.
7. Season the pesto with ½ teaspoon of salt and ¼ teaspoon of black pepper, then pulse once more to combine.
8. Spread 2 tablespoons of the spinach pesto evenly over the top of each salmon fillet.
9. Place the salmon fillets on the prepared baking sheet, skin-side down.
10. Bake the salmon at 400°F for 12-15 minutes, until the internal temperature reaches 145°F and the pesto is lightly golden.
11. Remove the salmon from the oven and let it rest on the baking sheet for 5 minutes before serving.
12. Garnish each fillet with the reserved lemon zest and a sprinkle of the remaining salt and pepper.
Letting the salmon rest is key—it keeps the fillets moist and allows the flavors to settle. The pesto forms a vibrant, herby crust that contrasts beautifully with the tender, flaky fish underneath. I love serving this over a bed of quinoa or with roasted asparagus for a complete, colorful meal that feels anything but ordinary.
Summary
Overall, this collection of 20 salmon and spinach recipes offers endless inspiration for healthy, flavorful meals that are easy to make at home. We hope you find a new favorite to try this week! Don’t forget to leave a comment sharing which dish you loved most and pin this article on Pinterest to save for later. Happy cooking!
