Herbed Baked Salmon with Wilted Spinach
Nutritional Information
Simple, whole-food baked salmon seasoned with fresh herbs and lemon, served over lightly wilted spinach. No added oils; the salmon’s natural fat keeps it moist.
This recipe is originally for 1 servings. How many are you cooking for today?
- 1 fillet (about 200g) fresh salmon fillet
- 4 cups baby spinach
- 1 tablespoon fresh lemon juice
- 1 clove garlic, thinly sliced
- 1 tablespoon fresh dill, chopped
- 1 pinch sea salt
- 1 pinch freshly ground black pepper
- 2 slices lemon slices (for baking)
Preheat oven to 200°C (400°F). Place salmon fillet skin-side down on a piece of parchment.
Scatter sliced garlic and dill over the top, squeeze lemon juice, season with salt and pepper, and lay lemon slices on the fillet. Fold parchment to enclose.
Bake sealed for 12–15 minutes, until salmon flakes easily.
Meanwhile, in a warm pan set over low heat (no added fat), add spinach and a splash of water, cover briefly until wilted (1–2 minutes).
Plate wilted spinach and top with baked salmon. Spoon any pan juices over top and serve immediately.
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