Lemon Garlic Baked Salmon with Creamed Spinach
Lemon Garlic Baked Salmon with Creamed Spinach
Ingredients
For the Lemon Garlic Baked Salmon
- 4 salmon fillets, about 6 ounces each, skin on or off
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 2 tablespoons lemon juice, freshly squeezed
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 4 lemon slices, for garnish
For the Creamed Spinach
- 1 pound fresh spinach, rinsed and tough stems removed
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 1/2 cup milk, whole or 2%
- 2 ounces cream cheese, softened
- 1/4 cup Parmesan cheese, grated
- 1/8 teaspoon nutmeg, freshly grated or ground
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
Instructions
- 1
Preheat your oven to 400°F. Line a baking sheet with parchment paper for easier cleanup.
⏱️ 5 min•🌡️ 400
- 2
In a small bowl, whisk together the olive oil, minced garlic, lemon juice, chopped fresh parsley, dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. This is your lemon garlic marinade.
⏱️ 3 min
- 3
Pat the salmon fillets dry with paper towels. Place them on the prepared baking sheet. Spoon the lemon garlic marinade evenly over each salmon fillet, ensuring they are well coated.
⏱️ 2 min
- 4
Bake the salmon in the preheated oven for 12-18 minutes, or until the salmon is cooked through and flakes easily with a fork. The cooking time will vary depending on the thickness of your fillets.
⏱️ 18 min•🌡️ 400
- 5
While the salmon bakes, prepare the creamed spinach. In a large skillet or pot, melt the butter over medium heat.
⏱️ 2 min
- 6
Add the minced garlic to the melted butter and sauté for 1 minute until fragrant. Do not let it brown.
⏱️ 1 min
- 7
Stir in the all-purpose flour and cook for 1 minute, stirring constantly, to create a roux.
⏱️ 1 min
- 8
Gradually whisk in the milk, stirring until the mixture is smooth and begins to thicken. Reduce the heat to low.
⏱️ 2 min
- 9
Add the cream cheese, grated Parmesan cheese, nutmeg, 1/4 teaspoon salt, and 1/8 teaspoon black pepper to the skillet. Stir until the cream cheese is fully melted and incorporated, creating a smooth sauce.
⏱️ 3 min
- 10
Add the fresh spinach to the cream sauce in batches, if necessary. Cook, stirring frequently, until the spinach wilts down completely and is tender, about 3-5 minutes. If the sauce becomes too thick, you can add a splash more milk.
⏱️ 5 min
- 11
Taste the creamed spinach and adjust seasonings as needed.
⏱️ 1 min
- 12
Serve the baked salmon immediately with a generous portion of creamed spinach. Garnish with fresh lemon slices.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Garlic Baked Salmon with Creamed Spinach
For the Lemon Garlic Baked Salmon
- 4 salmon fillets, about 6 ounces each, skin on or off
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 2 tablespoons lemon juice, freshly squeezed
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 4 lemon slices, for garnish
For the Creamed Spinach
- 1 pound fresh spinach, rinsed and tough stems removed
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 1/2 cup milk, whole or 2%
- 2 ounces cream cheese, softened
- 1/4 cup Parmesan cheese, grated
- 1/8 teaspoon nutmeg, freshly grated or ground
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
Instructions
- 1
Preheat your oven to 400°F. Line a baking sheet with parchment paper for easier cleanup.
⏱️ 5 min•🌡️ 400 - 2
In a small bowl, whisk together the olive oil, minced garlic, lemon juice, chopped fresh parsley, dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. This is your lemon garlic marinade.
⏱️ 3 min - 3
Pat the salmon fillets dry with paper towels. Place them on the prepared baking sheet. Spoon the lemon garlic marinade evenly over each salmon fillet, ensuring they are well coated.
⏱️ 2 min - 4
Bake the salmon in the preheated oven for 12-18 minutes, or until the salmon is cooked through and flakes easily with a fork. The cooking time will vary depending on the thickness of your fillets.
⏱️ 18 min•🌡️ 400 - 5
While the salmon bakes, prepare the creamed spinach. In a large skillet or pot, melt the butter over medium heat.
⏱️ 2 min - 6
Add the minced garlic to the melted butter and sauté for 1 minute until fragrant. Do not let it brown.
⏱️ 1 min - 7
Stir in the all-purpose flour and cook for 1 minute, stirring constantly, to create a roux.
⏱️ 1 min - 8
Gradually whisk in the milk, stirring until the mixture is smooth and begins to thicken. Reduce the heat to low.
⏱️ 2 min - 9
Add the cream cheese, grated Parmesan cheese, nutmeg, 1/4 teaspoon salt, and 1/8 teaspoon black pepper to the skillet. Stir until the cream cheese is fully melted and incorporated, creating a smooth sauce.
⏱️ 3 min - 10
Add the fresh spinach to the cream sauce in batches, if necessary. Cook, stirring frequently, until the spinach wilts down completely and is tender, about 3-5 minutes. If the sauce becomes too thick, you can add a splash more milk.
⏱️ 5 min - 11
Taste the creamed spinach and adjust seasonings as needed.
⏱️ 1 min - 12
Serve the baked salmon immediately with a generous portion of creamed spinach. Garnish with fresh lemon slices.
⏱️ 1 min