This salmon recipe is so easy, it's almost embarrassing. In fact, it's slightly verging on semi-homemade-with-Sandra-Lee territory, but it's healthy and yummy and even packs in lots of leafy greens. I made a spinach topping by combining a box of frozen spinach with storebought garlic-herb cheese. The most common brands I've seen are Boursin, Rondele, and Alouette. If you are watching calories, all three brands make a light version. Based on the available sizes, you can use half an 8 oz container of Rondele, a 4 oz container of Alouette, or a full ~5 oz container of Boursin. Alternately, you can use a copycat recipe such as this one and make it yourself; you will probably use the whole batch in the recipe. If your salmon filets are very thick you might cut a slit in the middle and use the spinach mixture as a stuffing rather than a topping. I finished this off under the broiler with a dusting of parmesan cheese.
EASY SPINACH-TOPPED SALMON
Serves about 6, or 2-4 with leftovers
- 24 oz salmon filets (about six 4 oz filets)
- 1 10 oz box frozen chopped spinach
- 1/2 cup chopped onion (I used frozen chopped onion)
- 4-5 oz spreadable garlic-herb cheese (see recipe description above).
- Grated parmesan cheese
- Salt and pepper
- Adjust one oven rack to the center and the other rack on the upper-middle shelf of the oven. Preheat the oven to 400 F.
- Cook the spinach according to package directions and thoroughly squeeze out the water.
- Heat a bit of oil on medium-high heat in a skillet. Saute the onion until translucent. Add the spinach and garlic-herb cheese, reduce heat to low, and stir until the cheese is melted and thoroughly combine.
- Season salmon all over with salt and pepper. Top salmon filets with spinach mixture and bake in the center of the oven for 15-20 minutes (15 for thin filets, 20 for very thick, 17-18 minutes if they're in the middle).
- Remove from oven and switch from bake to broil. Sprinkle the tops of the salmon filets with parmesan cheese. Broil on the upper-middle rack for about 2 minutes or until golden brown.
Now, say you have leftovers. I think that fish tends to reheat poorly, especially if it was frozen, as the texture tends to get mushy. However, salmon cakes are a good solution because the flesh is already all flaked up. Plus, you're not repeating the exact same dinner multiple nights in a row. You can serve these the following night, or freeze them and serve another time. I love that these already have spinach worked in so you don't necessarily have to worry about serving with a veggie, though I think they'd pair very well with asparagus.
This recipe assumes 12 oz of leftover salmon, but feel free to scale the proportions if you have more or less.
- 12 oz leftover spinach-topped salmon (or however much you have)
- 2 Tbs dijon mustard
- 1/2 tsp seasoning of choice (I used Old Bay, lemon pepper would also work well) or salt and pepper
- 1 egg, beaten
- 1 Tbs almond flour (this just helps it hold together, gluten-free breadcrumbs would also work)
- Flake the salmon with a fork, being careful not to over-mash.
- Combine with the other ingredients.
- Form into patties. I got about six from the 12 oz of leftovers.
- When ready to serve, cook over medium-high in a bit of oil. You can add breading if you like such as more almond flour or breadcrumbs.
- If making ahead, freeze. Thaw overnight the day you want to cook them. Cook as in step 4.