Baked Salmon with Spinach and Mozzarella
A delicious and healthy dish that combines salmon, spinach, and creamy mozzarella. Perfect for quick dinners or special occasions.
Ingredients
Main Ingredients
- 2 fillets Salmon (Lachsfilet)
- 300 g Spinach (Blattspinat, thawed and drained) Well-drained to avoid excess moisture.
- 1 large Onion (Zwiebel, sliced)
- 2 cloves Garlic (Knoblauch, minced)
- 200 g Sour Cream (Sauerrahm)
- 150 g Mozzarella Use half mixed with the filling and half for topping.
- 1 tbsp Olive Oil (Olivenöl)
- to taste Salt (Salz und Pfeffer)
- to taste Pepper (Salz und Pfeffer)
Instructions
Preparation
- Preheat your oven to 180°C (350°F).
- In a large pan, heat the olive oil over medium heat. Add the sliced onion and sauté until soft.
- Add the minced garlic and cook for an additional minute, stirring constantly.
- Stir in the thawed spinach, seasoning it with salt and pepper to taste. Cook until the spinach is heated through.
- In a bowl, mix the sautéed spinach with sour cream and half of the mozzarella to create a creamy filling.
Baking
- Place the salmon fillets in a baking dish. Season them with salt and pepper.
- Spoon the spinach mixture over the salmon fillets. Top with the remaining mozzarella.
- Bake in the preheated oven for about 20-25 minutes, or until the salmon is cooked through and flakes easily with a fork.
- Once done, remove from the oven and let it sit for a few minutes before serving.
Notes
To serve, plate each salmon fillet with a generous scoop of creamy spinach mixture and add a wedge of lemon on the side. Pairs well with wild rice or a green salad. Store leftovers in an airtight container for up to 2 days. Reheat gently to maintain texture.