This baked salmon with spinach and mozzarella is a quick, weeknight-friendly dinner that feels a little special without a lot of fuss. The melty mozzarella and bright lemon lift the rich salmon while tender spinach adds color and nutrients. I’ve made this dozens of times for busy nights and family dinners, and it consistently comes out juicy and comforting.
Why Make This Recipe
- Fast: Ready in about 25–30 minutes from start to finish — perfect for busy evenings.
- Flavorful: The combination of garlic, lemon, and melted mozzarella complements the salmon’s natural richness.
- Nutritious: Salmon delivers omega-3s and protein, while spinach brings iron and vitamins.
- Versatile: Serve it over rice, pasta, or a simple salad and it works for weeknights or casual guests.
- Personal insight: I love this recipe because it feels indulgent but uses minimal ingredients and equipment, much like the easy crowd-pleaser in my pantry rotation (try pairing techniques from a simple one-pan meal I like, such as one-skillet salmon with lemon orzo).
Recipe Overview
- Prep time: 10 minutes
- Cook time: 12–15 minutes (plus optional broil 2–3 minutes)
- Total time: 22–28 minutes
- Servings: 4 (6-oz salmon fillets)
- Difficulty: Easy
- Method: Sauté spinach briefly, assemble spinach and mozzarella on top of salmon, then bake at 400°F (204°C) and finish under the broiler for a golden top.
My Experience Making This Recipe
While testing, I found the key was removing excess moisture from the spinach so the cheese and salmon don’t get watery. I also learned that a quick broil (watch it closely) gives the mozzarella an appealing color without overcooking the fish.
How to Make Delicious Baked Salmon with Spinach Mozzarella for Quick Dinners
Start by preheating your oven to 400°F (204°C). Sauté 8 oz (about 4 cups loosely packed) fresh spinach with 1 tablespoon olive oil and 2 minced garlic cloves until just wilted, then squeeze out excess moisture using a fine-mesh sieve or clean kitchen towel. Pat four 6-oz salmon fillets dry, season with 1/2 tsp kosher salt, 1/4 tsp black pepper, and 1 tsp lemon zest, then place them on a foil-lined baking sheet or in a shallow baking dish. Top each fillet with the squeezed spinach (about 2 tablespoons per fillet) and 1/4 cup shredded mozzarella (about 1 cup / 4 oz total). Bake for 12–15 minutes, until the internal temperature reaches 120–125°F for medium-rare or 130–135°F for medium, then switch to BROIL for 1–2 minutes to brown the cheese if desired. Let rest 3–5 minutes before serving.
Expert Tips for Success
- Bring salmon to room temperature (15–20 minutes) before baking so it cooks evenly and stays tender.
- Remove spinach moisture: squeeze the cooked spinach tightly to prevent a soggy topping and concentrated flavors.
- Use an instant-read thermometer and pull salmon at 120–125°F for slightly pink, moist center; residual heat will raise it a few degrees.
- Broil carefully: move the pan to the top rack and watch for 60–90 seconds to get a golden mozzarella crust without drying the fish.
- Equipment tip: line your sheet pan with foil for easy cleanup and use a silicone spatula to transfer delicate fillets.
(If you want alternate proteins or a different weeknight vibe, this recipe pairs well with quick flatbreads and other easy dinners like pesto chicken flatbread or a saucy protein stack.)
How to Serve Delicious Baked Salmon with Spinach Mozzarella for Quick Dinners
- Over grains: Spoon the salmon and melted cheese over steamed rice, quinoa, or a lemon-herb orzo for a complete plate.
- Light sides: Serve with a crisp green salad dressed in lemon vinaigrette and oven-roasted asparagus.
- Casual family meal: Flake the salmon into warm tortillas with a squeeze of lime for relaxed tacos (inspired by fast taco nights like my smash burger tacos twist: smash burger tacos).
- Presentation: Garnish with lemon wedges and a sprinkle of chopped parsley for color and freshness.
Storage and Reheating Guide
- Refrigerator: Store cooled leftovers in an airtight container for up to 3 days.
- Freezing: Wrap individual cooked fillets tightly in plastic wrap and place in a freezer bag for up to 2 months; note that cheese texture changes after thawing.
- Reheating: Reheat in a 325°F (163°C) oven for 8–12 minutes covered with foil to prevent drying; for a quick option, microwave at 50% power in 30-second bursts until warm. Avoid high heat or long microwaving to preserve moisture.
Recipe Variations
- Gluten-free: This recipe is naturally gluten-free—avoid adding breadcrumbs and use certified gluten-free cheese if needed.
- Dairy-free: Skip the mozzarella and finish with a drizzle of herby olive oil, lemon zest, and toasted pine nuts or try a dairy-free shredded cheese alternative.
- Creamy version: Stir 2 oz cream cheese into the wilted spinach for extra richness (similar creamy fillings you might like: honey-lime chicken avocado stack).
- Mediterranean twist: Add chopped sun-dried tomatoes, kalamata olives, and a pinch of oregano to the spinach before topping.
Nutritional Highlights
- Heart-healthy omega-3 fatty acids from salmon support cardiovascular health and brain function.
- Good protein source: A 6-oz fillet provides roughly 35–40 g of protein to keep you satisfied.
- Allergens: Contains fish (salmon) and dairy (mozzarella). Adjust for allergies by substituting dairy-free cheese or skipping cheese entirely.
- Portion guidance: Plan for a 5–6 oz fillet per adult; pair with vegetables or a grain for a balanced meal.
Troubleshooting Common Issues
- Salmon turned out dry: Lower oven temperature to 375°F and check internal temp earlier, or remove at 120–125°F and let rest.
- Topping too watery: Be sure to squeeze cooked spinach well and pat the fillets dry before assembling.
- Cheese browned too fast: Move the pan lower in the oven or reduce broil time; you can also tent with foil while baking and only broil briefly at the end.
Frequently Asked Questions
Q: Can I use frozen salmon for this recipe?
A: Yes—thaw the salmon completely in the refrigerator overnight, pat dry, and follow the recipe. If partially frozen, it will cook unevenly and likely take longer; always use an instant-read thermometer to confirm doneness.
Q: How can I make the topping ahead?
A: Sauté the spinach and cool it completely, then squeeze out moisture and store in an airtight container for up to 2 days. Assemble on the salmon right before baking to avoid moisture transfer.
Q: What internal temperature is best for salmon?
A: For tender, slightly pink salmon aim for 120–125°F (49–52°C) pulled from oven, finishing to 125–130°F during rest. For firmer, fully cooked salmon, target 130–135°F (54–57°C).
Q: Can I make this on the grill?
A: Yes — place assembled fillets on a piece of oiled heavy-duty foil or a cedar plank and grill over medium heat for about 10–12 minutes, monitoring to avoid flare-ups; finish with the grill lid closed to melt the mozzarella.
Conclusion
If you enjoyed this lighter stuffed-style salmon, you may also like this related recipe for a richer filled option: Stuffed Salmon with Spinach and Cream Cheese – WellPlated.com.
Baked Salmon with Spinach and Mozzarella
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Gluten-Free
Description
This baked salmon with spinach and mozzarella is a quick, weeknight-friendly dinner that feels a little special without a lot of fuss.
Ingredients
- 4 (6 oz) salmon fillets
- 8 oz fresh spinach (about 4 cups loosely packed)
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 teaspoon lemon zest
- 1 cup shredded mozzarella cheese (about 4 oz)
Instructions
- Preheat your oven to 400°F (204°C).
- Sauté spinach with olive oil and garlic until just wilted, then squeeze out excess moisture.
- Pat salmon fillets dry, season with salt, pepper, and lemon zest, then place on a foil-lined baking sheet.
- Top each fillet with squeezed spinach (about 2 tablespoons each) and mozzarella cheese.
- Bake for 12–15 minutes, until internal temperature reaches 120–125°F for medium-rare, then broil for 1–2 minutes for a golden top.
- Let rest for 3–5 minutes before serving.
Notes
Bring salmon to room temperature before baking for even cooking. Squeeze moisture from spinach to prevent sogginess.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American