Salmon and Spinach is the Perfect Healthy Recipe
Savor the perfect pairing of salmon and spinach in this recipe. It blends rich flavors and nutrients for a delicious, healthy meal option.
Hello, friends! Today, I’m going to let you in on a little secret of mine – a recipe that’s become my go-to when I’m in need of something both scrumptious and nourishing.
Yes, I’m talking about my favorite salmon and spinach dish, which, by the way, also happens to be a fantastic choice for anyone on a paleo diet.
I know, I know, finding recipes that tick both the delicious and healthy boxes can sometimes feel like searching for a unicorn.
But trust me, this one is as real as it gets! It’s like hitting the culinary jackpot, especially on those days when you’re too worn out to brainstorm what to cook.
This dish is my culinary hug for those times when my energy levels are more ‘meh’ than ‘yeah!’. You may have heard me mention battling adrenal fatigue here on the blog.
Well, this recipe is one of my secret weapons in that fight. It’s a powerhouse of flavor and wellness, all rolled into one.
The magic of this recipe lies in its simplicity and the aromatic play of spices and lemon juice. They work like charm to enhance the natural goodness of the salmon and spinach.
Whether you’re strictly following the paleo path, trying to manage adrenal fatigue with diet, or just in the mood for a meal that’s as healthy as it is tasty, this salmon and spinach recipe is a sure winner.
It’s one of those dishes that proves healthy food doesn’t have to be boring. In fact, it can be downright delicious.
So, let’s give our bodies some love with a meal that’s as easy to make as it is satisfying. Get ready to add a new favorite to your recipe collection!
Here’s what you’re going to need to make this salmon and spinach recipe:
Ingredients
- 2 salmon filets (5 to 6 ounces each)
- Salt and freshly cracked black pepper to taste
- 6 cups of fresh spinach or 1 lb of frozen spinach
- 3 to 4 large cloves of garlic
- 1/4 tsp + 1/4 tsp of turmeric, divided
- 1/4 tsp of garlic powder
- Couple of squeezes of lemon juice
- 2 tsp + 1 tsp of melted coconut oil, divided
- 1 tbsp. finely chopped parsley
Tips for Cooking Salmon
Freshness is crucial. Look for bright, moist (not slimy) fillets or steaks with a clean smell. Wild-caught salmon often has a more robust flavor than farmed, but both can be delicious.
Before cooking, let the salmon sit out for about 15 to 20 minutes to reach room temperature. This ensures even cooking.
Salmon is best when it’s slightly translucent in the center and flakes easily. Overcooked salmon becomes dry and loses flavor. Use a thermometer for precision – it should reach an internal temperature of about 145°F (63°C).
Let the salmon rest for a few minutes after cooking. It continues to cook slightly and distributes the juices back through the flesh.
Once done, free to sprinkle a little salt or fish seasoning (like Johnny’s Seasoning Salt) on top. I love my Johnny’s – my grandma got me hooked when I was young and I’ve used a sprinkle on salmon ever since.
Get the printable recipe card for this dish below:
Salmon and Spinach
Ingredients
- 12 oz salmon filets 2 separate pieces
- 6 cups fresh spinach or 1 lb frozen
- 3 cloves garlic
- 1/2 tsp turmeric divided
- 1/4 tsp garlic powder
- 2 T lemon juice
- 3 tsp coconut oil melted, divided
- 1 T parsley finely chopped
- Salt and freshly ground black pepper to taste
Instructions
- Preheat oven to 400ºF. Line a baking dish with foil or parchment paper or lightly grease with coconut oil and keep aside.
- Marinade the salmon with salt and freshly cracked pepper, lemon juice, 1 tsp of melted coconut oil, turmeric, and garlic powder. Arrange a few slices of garlic on the salmon filets (optional). Let it sit while the oven preheats.
- Bake the salmon in the oven for about 15 minutes, or until it starts flaking.
- While the salmon is baking, heat the coconut oil in a pan and fry the garlic for about 30 seconds to 1 minute.
- Add the spinach and cook until the spinach wilts. If you are using frozen spinach, there will be extra liquid. Cook till the water evaporates (or pour off).
- Season with freshly cracked black pepper and salt. Plate, place the salmon on top, and serve. Add lemon slices for garnish if desired.
Video
Nutrition
If you try this recipe, I’d love to hear in the comments! I’d also love for you to check out the following posts:
Fabulous We’ve had it several times already. Gave it to my son tonight already to cook. Thank you
This ceases to be whole30 once that Johnny’s hits it.
Second ingredient is sugar.
You can definitely leave the Johnny’s off and use your own whole30 friendly seasoning!