Salmon Fillets with Spinach for Two

A savory blend of vegetable cream cheese, spinach, and mushrooms tops salmon fillets in this easy baked recipe for two.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 563 Calories

Ingredients

• 1 tablespoon fresh lemon juice
• 1 tablespoon unsalted butter
• ground black pepper to taste
• 2 slices lemon
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon chopped fresh parsley, or to taste
• 4 ounces frozen chopped spinach, thawed
• 3 ounces garden vegetable cream cheese, softened
• 2 (8 ounce) skinless salmon fillets
• ground sea salt to taste
• 0.25 cup chopped onion
• 0.25 cup grated Parmesan cheese
• 0.25 teaspoon garlic powder
• 0.75 cup chopped fresh mushrooms
• 0.125 teaspoon kosher salt, or to taste

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C). Line a 9x11-inch baking pan with foil.

Step 2

Press as much liquid from the thawed spinach as possible using clean dish towels or paper towels and place in a medium mixing bowl.

Step 3

Melt butter in a small, nonstick skillet over medium heat. Stir in mushrooms and onions and cook, stirring occasionally, until the onions begin to turn clear, about 4 minutes. Add cooked mushrooms and onions to spinach with Parmesan cheese, garden vegetable cream cheese, and garlic powder. Stir until well combined and add kosher salt and pepper. Set aside.

Step 4

Combine olive oil and lemon juice in a small bowl.

Step 5

Pat salmon fillets dry and brush both sides with the combined olive oil and lemon juice. Place fillets in the foil-lined pan and sprinkle with ground sea salt. Divide spinach mixture evenly between the two fillets.

Step 6

Bake in the preheated oven until the salmon flakes easily with a fork, 15 to 19 minutes. Garnish with lemon slices and fresh parsley.