Creamy Baked Salmon with Spinach
Salmon is baked in a creamy sauce with spinach, garlic, and Parmesan. The dish comes together quickly and looks right at home on a festive table.
- Time
- 35 min
- Serving
- 468 kcal
- Ingredients
- ≈ $4.57
- Protein
- 34 g
Ingredients
- 1 Salmon filletpack 400 g ≈ $10.50 130 g
- 2 Cream 20%pack 500 ml ≈ $3.00 60 ml
- 3 Spinach (frozen)pack 400 g ≈ $1.90 70 g
- 4 Garlic≈ $10.00 per kg 3 g
- 5 Lemon≈ $4.70 per kg 15 g
- 6 Parmesanpack 200 g ≈ $6.00 12 g
- 7 Salt 2 g
- 8 Ground black pepper 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Thaw the spinach3 and squeeze out the excess liquid, and mince the garlic4.
Place the salmon1 fillet in a baking dish, season with salt and pepper, and drizzle with lemon5 juice.
Mix the cream2, spinach3, garlic4, and grated Parmesan6, and spread around the fish.
Bake at 190 °C for 18–20 minutes, until the salmon1 is opaque and flakes easily with a fork.
Let stand for 3–5 minutes and serve with the sauce from the dish.
Tips
- Why it works
- Squeeze the spinach dry, otherwise the sauce gets watered down and won't thicken. Check doneness with a fork: the fish should flake easily but not fall apart.
- Substitutions
- Replace the 20% cream with sour cream (60 g). The sauce gets thicker but less delicate. Instead of frozen spinach, use fresh (50 g), but fry it in a pan for 2 minutes first.
- Common mistakes
- If the salmon is pink inside, it's undercooked. Cut a piece open: the middle should be opaque with a slight grayish tint.
- Storing and reheating
- Keep for 2 days in the fridge and reheat in the microwave for 2 minutes, covered. Best eaten fresh, as the sauce separates in storage.
- Serve with
- Serve with mashed potatoes or buckwheat to balance the richness of the cream. Works for a dinner with company or a family lunch.
In short
- Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.
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