This baked salmon in creamy mushroom spinach sauce is a simple but elegant dish made with tender salmon fillets and a rich cream sauce packed with mushrooms, garlic, and fresh spinach. It’s suitable for both weeknight dinners and special occasions, and pairs well with rice, mashed potatoes, or a light salad.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 300 g mushrooms, sliced
- 2 to 4 garlic cloves, minced
- About 100 g fresh spinach
- 400 ml cooking cream
- Salt, to taste
- Black pepper, to taste
- 800 g salmon fillets
- 2 tablespoons barberries, for garnish
- Lemon wedges, for serving
Instructions
1. Bake the Salmon
Preheat the oven to 190°C (375°F).
Pat the salmon dry and season both sides with salt and black pepper. Drizzle lightly with olive oil and place in a lined baking dish.
Bake for 15 to 18 minutes, depending on thickness, until the salmon is cooked through and flakes easily with a fork.
2. Cook the Aromatics
While the salmon is baking, heat 1 tablespoon olive oil in a large pan over medium heat.
Add the chopped onion and cook for about 3 minutes until soft. Add the garlic and cook briefly until fragrant.
3. Add the Mushrooms
Stir in the sliced mushrooms. Season lightly with salt and pepper. Cook for 6 to 8 minutes until the mushrooms release moisture and begin to brown.
4. Make the Cream Sauce
Pour in the cream and bring to a gentle simmer. Cook for 3 to 5 minutes until slightly thickened.
Add the spinach and cook just until wilted. Adjust seasoning if needed.
5. Combine
Place the baked salmon into the pan with the sauce. Spoon the sauce over the top and let everything simmer together for 2 to 3 minutes so the flavors combine.
6. Serve
Plate the salmon and spoon the creamy mushroom spinach sauce over it. Garnish with barberries and squeeze fresh lemon juice on top before serving.
Approximate Nutrition (Per Serving)
- 470 kcal
- 38 g protein
- 32 g fat
- 9 g carbohydrates
Storage
Refrigerate leftovers in an airtight container for up to 2 days.
Reheat gently on the stovetop over low heat, adding a small splash of milk or cream if needed. Avoid overheating to prevent the salmon from drying out and the sauce from separating.
Leftover salmon can also be flaked and mixed into pasta or rice for another meal.
