Low Carb Baked Salmon With Spinach & Veggies

 Dinner doesn’t have to be complicated to feel special. This Baked Salmon With Spinach brings together flaky, oven-baked salmon and tender, garlicky greens for a plate that looks fancy but cooks fast. It’s the kind of meal that makes you pause and think, “Why don’t I cook salmon more often?”

Salmon shines here for a reason. It’s rich, satisfying, and endlessly versatile, which is why it shows up in so many Different Salmon Recipes and even pairs beautifully with ideas from Salmon And Tuna Recipes. Baked instead of fried, this dish fits perfectly into your rotation of Baked Salmon Meals that feel indulgent without weighing you down.

The spinach does more than just look pretty. It adds freshness, color, and balance, turning this into one of those crave-worthy Salmon And Veggie Recipes you’ll want on repeat. IMO, it’s the greens that make this dish feel restaurant-worthy without any extra effort. Plus, everything cooks together, which means fewer dishes—FYI, that’s always a win.

Pressed for time? This recipe checks the box for Quick Seafood Dinner Ideas while still delivering flavor. It’s also ideal for anyone collecting reliable Dinner Salmon Recipes that work for busy weeknights and relaxed weekends alike. Light, filling, and nutrient-packed, it’s a natural fit for Salmon Recipes Low Carb fans.

Whether you’re cooking for family or just yourself, this dish keeps things simple and satisfying. It’s one of those Dinner Ideas Pescatarian eaters swear by—fresh, wholesome, and just a little impressive. Ready to make salmon the star of tonight’s table?

Low Carb Baked Salmon With Spinach & Veggies

⭐ Rating: 4.7 / 5 (14 reviews)

Ingredients

For the Salmon

• 2 salmon fillets
• Salt, to taste
• Black pepper, to taste

For the Spinach Mixture

• 300 g spinach, thawed and drained
• 1 onion, sliced
• 2 garlic cloves, minced
• 200 g sour cream

For the Cheese Topping

• 150 g mozzarella cheese, shredded
• 1 tablespoon olive oil

Equipment

• Skillet
• Baking dish

Instructions

1. Heat olive oil in a skillet over medium heat. Add sliced onions and sauté for 3–4 minutes, stirring often, until softened and translucent. Add minced garlic and cook for 30 seconds until fragrant.
2. Add the drained spinach to the skillet. Cook for 2–3 minutes, stirring gently, until heated through and excess moisture evaporates. Season with salt and pepper, remove from heat, and stir in the sour cream until smooth and creamy.
3. Preheat oven to 175°C (347°F). Season salmon fillets generously with salt and pepper.
4. In a separate pan over medium heat, lightly sear th