Roasted Salmon With Garlic Spinach – Simple, Fresh, and Satisfying
Roasted salmon with garlic spinach is one of those weeknight meals that feels special without being fussy. It’s quick, bright, and full of flavor, with just a handful of ingredients you probably already have. The salmon turns buttery and flaky in the oven while the garlicky spinach cooks in minutes on the stovetop.
It’s the kind of dish you can pull together after a long day and still feel like you treated yourself. Add a lemon wedge, and dinner is done.
Ingredients
Method
- Heat the oven: Preheat to 425°F (220°C). Line a rimmed sheet pan with parchment for easy cleanup.
- Season the salmon: Pat the fillets dry. Brush with 1 tablespoon olive oil, then sprinkle with salt, pepper, and paprika. Add lemon zest over the top for extra brightness.
- Roast: Place salmon skin-side down on the sheet pan. Roast for 8–12 minutes, depending on thickness. It’s done when it flakes easily and the center is just turning opaque. Aim for an internal temperature of 125–130°F for tender, medium doneness.
- Sauté the garlic: While the salmon roasts, warm the remaining tablespoon of olive oil in a large skillet over medium heat. Add the garlic and cook for 30–45 seconds until fragrant, not brown.
- Cook the spinach: Add the spinach in batches, tossing as it wilts. Season with a pinch of salt and red pepper flakes if using. Cook 2–3 minutes until just wilted.
- Finish the greens: Stir in the butter for a silky finish and squeeze in a bit of lemon. Taste and adjust salt.
- Serve: Plate each salmon fillet with a mound of garlic spinach. Add a squeeze of lemon and a sprinkle of chopped parsley or dill. Serve hot.
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Built for busy home cooks who want real-life structure. Simple steps that fit meal prep, family dinners, and late-night snack attacks.
What Makes This Recipe So Good
- Fast and fuss-free: Salmon roasts in under 15 minutes, and the spinach takes less than 5. Perfect for busy nights.
- Balanced flavors: Rich salmon meets bright lemon and savory garlic, with a hint of chili if you like heat.
- Minimal cleanup: One sheet pan for salmon, one skillet for spinach.
That’s it.
- Versatile: Works with farmed or wild salmon, baby spinach or mature leaves, and plenty of mix-ins.
- Nutritious: Packed with protein, omega-3s, iron, and vitamins, without relying on heavy sauces.
Ingredients
- 4 salmon fillets (about 5–6 ounces each), skin on
- 2 tablespoons olive oil, divided
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon smoked paprika or sweet paprika (optional but recommended)
- 1 lemon, zested and cut into wedges
- 3 cloves garlic, thinly sliced or minced
- 10–12 ounces baby spinach (about 2 medium bags)
- 1 tablespoon butter (optional, for gloss on the spinach)
- Pinch of red pepper flakes (optional)
- Fresh parsley or dill, chopped, for garnish
Instructions
- Heat the oven: Preheat to 425°F (220°C). Line a rimmed sheet pan with parchment for easy cleanup.
- Season the salmon: Pat the fillets dry. Brush with 1 tablespoon olive oil, then sprinkle with salt, pepper, and paprika.
Add lemon zest over the top for extra brightness.
- Roast: Place salmon skin-side down on the sheet pan. Roast for 8–12 minutes, depending on thickness. It’s done when it flakes easily and the center is just turning opaque.
Aim for an internal temperature of 125–130°F for tender, medium doneness.
- Sauté the garlic: While the salmon roasts, warm the remaining tablespoon of olive oil in a large skillet over medium heat. Add the garlic and cook for 30–45 seconds until fragrant, not brown.
- Cook the spinach: Add the spinach in batches, tossing as it wilts. Season with a pinch of salt and red pepper flakes if using.
Cook 2–3 minutes until just wilted.
- Finish the greens: Stir in the butter for a silky finish and squeeze in a bit of lemon. Taste and adjust salt.
- Serve: Plate each salmon fillet with a mound of garlic spinach. Add a squeeze of lemon and a sprinkle of chopped parsley or dill.
Serve hot.
Keeping It Fresh
Use the freshest salmon you can find. The fish should smell clean, like the ocean, and look moist, not dull. If the skin is on, it should be tight and shiny.
Store salmon in the coldest part of your fridge and cook within 1–2 days.
Leftovers keep well for up to 2 days in an airtight container. Reheat gently at 275°F (135°C) for 10–12 minutes or microwave at 50% power in short bursts to avoid drying it out. The spinach can be quickly rewarmed in a skillet with a splash of water or stock.
If you want to prep ahead, mince the garlic and zest the lemon in advance.
You can also portion and season the salmon earlier in the day and refrigerate it, then roast just before serving.
Why This is Good for You
- High-quality protein: Salmon brings complete protein to keep you full and support muscle and tissue repair.
- Omega-3 fatty acids: These fats support heart and brain health and help reduce inflammation.
- Iron and folate: Spinach provides key micronutrients that support energy and blood health.
- Low in refined carbs: This meal is naturally lower carb but still satisfying thanks to healthy fats and fiber.
- Vitamin boost: You get vitamin D and B12 from salmon, plus vitamins A and K from spinach.
Pitfalls to Watch Out For
- Overcooking the salmon: It can dry out fast. Start checking at 8 minutes. Pull it when the center is just opaque and flakes easily.
- Burning the garlic: Garlic turns bitter when browned too hard.
Keep heat moderate and move quickly.
- Under-seasoning: Salmon loves salt and acid. Don’t skip the lemon zest and a generous pinch of salt.
- Watery spinach: Spinach releases liquid. Cook over medium heat and avoid crowding.
Let excess moisture steam off before finishing with butter.
- Skipping the rest: Let salmon rest for 2–3 minutes out of the oven so the juices settle.
Recipe Variations
- Herb crust: Mix chopped dill, parsley, and a touch of Dijon with olive oil. Spread over salmon before roasting.
- Honey-garlic glaze: Whisk 1 tablespoon honey, 1 teaspoon soy sauce, 1 teaspoon lemon juice, and 1 minced garlic clove. Brush on salmon in the last 3–4 minutes.
- Lemon-caper finish: Melt 1 tablespoon butter with 1 tablespoon capers and a splash of lemon.
Spoon over cooked salmon.
- Spice it up: Swap paprika for Cajun seasoning or chili-lime seasoning.
- Greens swap: Use Swiss chard, baby kale, or a mix of spinach and arugula. Adjust cook time so they just wilt.
- Sheet-pan meal: Roast salmon with asparagus or broccolini tossed in olive oil, salt, and pepper. Add veggies to the pan at the start so everything finishes together.
- Dairy-free: Skip the butter and finish the spinach with a drizzle of extra-virgin olive oil.
FAQ
Can I use frozen salmon?
Yes.
Thaw it overnight in the fridge or under cold running water (still sealed). Pat it very dry before seasoning so it roasts instead of steaming. Frozen salmon can be just as good if handled correctly.
Do I have to keep the skin on?
No, but skin-on fillets stay juicier and are easier to handle.
After roasting, the flesh will lift right off the skin if you prefer not to eat it. For crispy skin, roast on a preheated pan or sear skin-side down in a skillet first.
What internal temperature should I aim for?
For moist, medium salmon, aim for 125–130°F in the thickest part. If you like it more well-done, go up to 135°F.
The temperature will rise a bit as it rests.
Can I make the spinach ahead?
You can wilt it ahead and reheat briefly, but it’s best fresh. If you do prep it, stop just before it’s fully wilted and finish heating right before serving so it stays vibrant and not mushy.
What should I serve with it?
Keep it simple: roasted potatoes, quinoa, rice, or a crusty piece of bread. A quick cucumber salad or sliced tomatoes with olive oil and salt add a fresh counterpoint.
How do I avoid a fishy smell in the kitchen?
Use very fresh salmon, roast at a high temperature for a short time, and crack a window if you can.
A quick simmer of water with lemon slices or vinegar after cooking helps clear lingering odors.
Can I cook the salmon in an air fryer?
Yes. Air-fry at 400°F for 7–10 minutes, depending on thickness. Check early to avoid overcooking, and line the basket with parchment to prevent sticking.
In Conclusion
Roasted Salmon with Garlic Spinach checks every box: quick, flavorful, and wholesome.
It’s a reliable staple for busy weeknights and a crowd-pleaser for low-effort dinner guests. Keep a lemon handy, don’t overcook the fish, and let the garlic do the talking. With a few small tweaks, you can make this recipe your own and come back to it again and again.
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