20 Delicious Salmon and Spinach Recipes for Healthy Eating

Craving a meal that’s both nutritious and bursting with flavor? Look no further! Our roundup of 20 Delicious Salmon and Spinach Recipes is your ticket to healthy eating without sacrificing taste. Perfect for busy weeknights or leisurely weekends, these dishes combine the heart-healthy benefits of salmon with the iron-rich goodness of spinach. Dive in and discover your next favorite meal!

Grilled Salmon with Garlic Spinach

Salmon meets its match with garlicky spinach in this effortlessly elegant dish. Perfect for weeknights yet fancy enough for guests.

Ingredients

• 4 (6-oz) wild-caught salmon fillets, skin-on
• 2 tbsp extra-virgin olive oil
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 4 cups baby spinach, tightly packed
• 3 cloves garlic, thinly sliced
• 1 tbsp clarified butter
• 1/2 lemon, juiced

Instructions

1. Preheat grill to medium-high heat (400°F).
2. Brush salmon fillets with olive oil; season with salt and pepper.
3. Grill salmon, skin-side down, for 4 minutes. Flip carefully; grill for another 3 minutes for medium doneness.
4. While salmon cooks, heat clarified butter in a large skillet over medium heat.
5. Add garlic; sauté until fragrant, about 30 seconds.
6. Add spinach in batches, wilting each before adding more, about 2 minutes total.
7. Remove skillet from heat; stir in lemon juice.
8. Plate salmon over a bed of garlic spinach.

Zesty lemon cuts through the richness of the salmon, while the spinach adds a tender contrast. Serve with a crisp white wine for a balanced meal.

Salmon and Spinach Stuffed Shells

Bold flavors meet comforting textures in this dish. Perfect for a weeknight dinner that feels gourmet.

Ingredients

• 12 jumbo pasta shells
• 1 cup ricotta cheese, whole milk
• 1/2 cup grated Parmesan cheese, freshly grated
• 1 cup cooked salmon, flaked
• 1 cup fresh spinach, finely chopped
• 1 clove garlic, minced
• 1/2 tsp sea salt
• 1/4 tsp black pepper, freshly ground
• 1 tbsp extra virgin olive oil
• 1 1/2 cups marinara sauce, homemade or high-quality store-bought
• 1/2 cup mozzarella cheese, shredded

Instructions

1. Preheat oven to 375°F. Lightly grease a baking dish with olive oil.
2. Boil jumbo pasta shells in salted water for 9 minutes until al dente. Drain and set aside.
3. In a bowl, mix ricotta, Parmesan, salmon, spinach, garlic, salt, and pepper until well combined.
4. Stuff each shell with the salmon mixture. Arrange in the baking dish.
5. Pour marinara sauce over the stuffed shells. Sprinkle with mozzarella.
6. Bake for 20 minutes until cheese is bubbly and golden.
7. Let rest for 5 minutes before serving.

Silky ricotta balances the rich salmon, while spinach adds a fresh bite. Serve with a crisp green salad for contrast.

Creamy Salmon and Spinach Pasta

Get ready to dive into a dish that combines rich flavors and creamy textures in every bite. Perfect for a quick weeknight dinner that feels gourmet.

Ingredients

• 8 oz. dried fettuccine pasta
• 1 tbsp. extra-virgin olive oil
• 1 small shallot, finely minced
• 2 garlic cloves, thinly sliced
• 1 cup heavy cream
• 1/2 cup freshly grated Parmesan cheese
• 4 oz. fresh spinach leaves, stems removed
• 8 oz. skinless salmon fillet, cut into 1-inch cubes
• 1/2 tsp. kosher salt
• 1/4 tsp. freshly ground black pepper
• 1 tbsp. unsalted butter
• 1 tsp. fresh lemon juice

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add fettuccine and cook according to package instructions until al dente, about 9 minutes. Drain, reserving 1/2 cup pasta water.
2. Heat olive oil in a large skillet over medium heat. Add shallot and garlic, sautéing until translucent, about 2 minutes.
3. Pour in heavy cream, stirring constantly until slightly thickened, about 3 minutes. Tip: Keep the heat medium to prevent curdling.
4. Stir in Parmesan cheese until melted and smooth. Add spinach, cooking until just wilted, about 1 minute.
5. Season salmon cubes with salt and pepper. Melt butter in a separate skillet over medium-high heat. Add salmon, searing for 2 minutes per side until golden but still pink inside.
6. Combine pasta, cream sauce, and salmon in the large skillet. Toss gently, adding reserved pasta water as needed to loosen the sauce.
7. Finish with a drizzle of fresh lemon juice, tossing once more to combine.

Perfectly creamy with a hint of brightness from the lemon, this pasta pairs wonderfully with a crisp white wine. For an extra touch, garnish with additional Parmesan and a sprinkle of fresh dill.

Baked Salmon with Spinach and Feta

Make this Baked Salmon with Spinach and Feta for a quick, nutritious dinner. Perfectly flaky salmon meets creamy feta and tender spinach in one dish.

Ingredients

• 1 lb wild-caught salmon fillet, skin-on
• 2 cups fresh spinach, tightly packed
• 1/2 cup feta cheese, crumbled
• 2 tbsp extra virgin olive oil
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1 lemon, thinly sliced
• 1 tbsp fresh dill, chopped

Instructions

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. Place salmon fillet skin-side down on the prepared baking sheet. Drizzle with 1 tbsp olive oil and season with sea salt and black pepper.
3. Layer spinach evenly over the salmon, followed by crumbled feta cheese.
4. Arrange lemon slices on top of the feta. Drizzle with remaining 1 tbsp olive oil.
5. Bake in preheated oven for 12-15 minutes, until salmon flakes easily with a fork.
6. Garnish with fresh dill before serving.

Now the salmon boasts a moist interior with a slightly crisp top. The spinach wilts into the feta, creating a creamy contrast. Serve atop a quinoa salad for added texture.

Salmon Spinach and Mushroom Quiche

Dive into a dish that combines the richness of salmon with the earthy tones of spinach and mushrooms, all encased in a flaky crust. Perfect for brunch or a light dinner, this quiche is as nutritious as it is delicious.

Ingredients

• 1 9-inch pie crust, pre-baked
• 1 cup heavy cream
• 4 pasture-raised eggs, lightly beaten
• 1/2 lb fresh salmon, skin removed, diced
• 1 cup baby spinach, tightly packed
• 1/2 cup cremini mushrooms, thinly sliced
• 1/2 cup Gruyère cheese, grated
• 1 tbsp clarified butter
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat oven to 375°F.
2. In a skillet over medium heat, melt clarified butter. Add salmon, sauté until just opaque, about 3 minutes. Remove from skillet.
3. In the same skillet, add spinach and mushrooms. Sauté until spinach wilts and mushrooms soften, about 2 minutes. Tip: Do not overcrowd the skillet to ensure even cooking.
4. In a bowl, whisk together heavy cream, eggs, salt, and pepper until smooth.
5. Layer salmon, spinach, mushrooms, and Gruyère cheese in the pre-baked pie crust.
6. Pour egg mixture over the fillings. Tip: Tap the quiche gently on the counter to remove air bubbles.
7. Bake for 35-40 minutes, or until the center is set and the top is golden. Tip: Check doneness by inserting a knife in the center; it should come out clean.
8. Let cool for 10 minutes before slicing.

Just out of the oven, the quiche boasts a creamy interior with a crisp crust. Serve with a side of arugula salad for a balanced meal.

Pan-Seared Salmon with Sautéed Spinach

Nothing beats the simplicity and elegance of a well-prepared salmon dish. This pan-seared salmon with sautéed spinach is a testament to that, offering a perfect balance of flavors and textures.

Ingredients

• 4 (6-ounce) skin-on salmon fillets
• 2 tablespoons clarified butter
• 1 tablespoon extra-virgin olive oil
• 4 cups baby spinach, tightly packed
• 1 teaspoon fine sea salt
• 1/2 teaspoon freshly ground black pepper
• 1 lemon, juiced

Instructions

1. Pat salmon fillets dry with paper towels. Season both sides with sea salt and black pepper.
2. Heat clarified butter in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Place salmon fillets skin-side down in the skillet. Cook undisturbed for 4 minutes to achieve a crispy skin.
4. Flip fillets carefully. Cook for another 3 minutes for medium-rare, or until desired doneness.
5. Remove salmon from skillet. Set aside on a warm plate.
6. In the same skillet, add olive oil and heat over medium heat. Add baby spinach, sautéing for 1 minute until just wilted.
7. Drizzle lemon juice over spinach. Toss to combine.
8. Divide sautéed spinach among plates. Top with salmon fillets.

Salmon emerges with a crispy exterior and tender, flaky interior. The spinach adds a fresh, slightly tangy contrast. Serve alongside a chilled glass of Sauvignon Blanc for an elevated dining experience.

Salmon and Spinach Lasagna Rolls

Lasagna rolls offer a twist on the classic, combining elegance with ease. Let’s dive into salmon and spinach lasagna rolls, a dish that marries rich flavors with a comforting texture.

Ingredients

• 8 lasagna noodles, cooked al dente
• 1 cup ricotta cheese, whole milk
• 1 cup smoked salmon, finely chopped
• 1 cup fresh spinach, blanched and squeezed dry
• 1/2 cup Parmesan cheese, freshly grated
• 1 large pasture-raised egg, lightly beaten
• 1 tbsp clarified butter
• 1/2 tsp sea salt
• 1/4 tsp black pepper, freshly ground
• 1 cup marinara sauce, homemade or premium store-bought

Instructions

1. Preheat oven to 375°F. Grease a baking dish with clarified butter.
2. In a bowl, mix ricotta, salmon, spinach, Parmesan, egg, salt, and pepper until uniform.
3. Lay out cooked lasagna noodles. Spread 2 tbsp of the ricotta mixture evenly on each noodle.
4. Roll each noodle tightly and place seam-side down in the baking dish.
5. Pour marinara sauce over the rolls, covering them completely.
6. Bake for 25 minutes, until the sauce bubbles and the edges are lightly browned.
7. Let rest for 5 minutes before serving to allow the filling to set.

Warm, cheesy, and packed with flavor, these rolls boast a perfect balance of smoky salmon and fresh spinach. Serve atop a drizzle of olive oil for an extra layer of richness.

Spinach and Salmon Salad with Lemon Dressing

Bold flavors and fresh ingredients come together in this vibrant dish. Perfect for a quick lunch or a light dinner, it’s a healthy choice that doesn’t skimp on taste.

Ingredients

– 2 cups baby spinach, thoroughly washed and dried
– 8 oz wild-caught salmon fillet, skin removed
– 1 tbsp extra virgin olive oil
– 1/2 tsp sea salt
– 1/4 tsp freshly ground black pepper
– 1 tbsp fresh lemon juice
– 1 tsp Dijon mustard
– 1/4 cup extra virgin olive oil
– 1/2 tsp honey
– 1/4 cup cherry tomatoes, halved
– 1/4 cup red onion, thinly sliced
– 1 tbsp fresh dill, chopped

Instructions

1. Preheat a non-stick skillet over medium heat (350°F) for 2 minutes.
2. Season the salmon fillet with sea salt and black pepper on both sides.
3. Add 1 tbsp olive oil to the skillet, then place the salmon in the skillet. Cook for 4 minutes on the first side without moving.
4. Flip the salmon carefully and cook for another 3 minutes, or until the internal temperature reaches 145°F. Remove from heat and let rest for 2 minutes.
5. In a small bowl, whisk together lemon juice, Dijon mustard, 1/4 cup olive oil, and honey until emulsified.
6. Flake the salmon into large pieces using a fork.
7. In a large bowl, combine baby spinach, cherry tomatoes, red onion, and fresh dill.
8. Drizzle the lemon dressing over the salad and toss gently to coat.
9. Top the salad with the flaked salmon.
Crisp spinach and tender salmon create a delightful contrast, while the lemon dressing adds a bright, tangy note. Serve immediately for the best texture, or pack it for a refreshing lunch on the go.

Salmon Spinach and Ricotta Cannelloni

Vibrant and hearty, this dish combines tender salmon, creamy ricotta, and fresh spinach wrapped in delicate pasta tubes. Perfect for a cozy dinner, it’s a crowd-pleaser that’s as nutritious as it is delicious.

Ingredients

• 8 cannelloni tubes
• 1 lb fresh salmon fillet, skinless and finely chopped
• 1 cup whole milk ricotta cheese
• 2 cups fresh spinach, finely chopped
• 1/2 cup grated Parmesan cheese
• 1 large pasture-raised egg, lightly beaten
• 1 tbsp extra virgin olive oil
• 1 clove garlic, minced
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 2 cups marinara sauce
• 1/4 cup heavy cream

Instructions

1. Preheat oven to 375°F.
2. In a skillet, heat olive oil over medium heat. Add garlic, sauté until fragrant, about 30 seconds.
3. Add chopped salmon to the skillet. Cook until just opaque, about 3 minutes. Tip: Avoid overcooking to keep the salmon tender.
4. Transfer salmon to a bowl. Mix in ricotta, spinach, Parmesan, egg, salt, and pepper until well combined.
5. Using a piping bag or spoon, fill each cannelloni tube with the salmon mixture. Tip: Pipe gently to prevent tearing the pasta.
6. Spread 1 cup of marinara sauce at the bottom of a baking dish. Arrange filled cannelloni in a single layer.
7. Pour remaining marinara over the cannelloni. Drizzle with heavy cream. Tip: The cream adds richness and helps balance the acidity of the tomato sauce.
8. Cover with foil. Bake for 25 minutes. Remove foil, bake for an additional 10 minutes until bubbly and slightly golden.

Unbelievably creamy and flavorful, the cannelloni offers a perfect bite with the richness of salmon and the freshness of spinach. Serve with a crisp green salad for a complete meal.

One-Pot Salmon Spinach and Rice

Yield a comforting, nutrient-packed meal with minimal cleanup. One-pot salmon spinach and rice blends simplicity and sophistication for weeknights.

Ingredients

• 1 cup basmati rice, rinsed
• 1.5 cups filtered water
• 2 tbsp clarified butter
• 1 lb wild-caught salmon fillet, skin-on, cut into 2-inch pieces
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 2 garlic cloves, minced
• 1 tsp fresh thyme leaves
• 4 cups baby spinach, tightly packed
• 1 tbsp fresh lemon juice

Instructions

1. In a heavy-bottomed pot, melt clarified butter over medium heat until shimmering.
2. Season salmon pieces with sea salt and black pepper. Sear skin-side down for 3 minutes until golden. Flip and cook for 2 minutes. Remove and set aside.
3. In the same pot, sauté minced garlic and thyme leaves for 30 seconds until fragrant.
4. Add rinsed basmati rice and stir to coat with butter. Toast for 1 minute.
5. Pour in filtered water, bring to a boil, then reduce heat to low. Cover and simmer for 12 minutes.
6. Layer baby spinach over the rice. Place seared salmon on top. Cover and cook for 5 minutes.
7. Drizzle with fresh lemon juice. Let stand covered for 3 minutes before serving.

Juicy salmon flakes mingle with fluffy rice and wilted spinach. Serve with a side of pickled vegetables for a bright contrast.

Salmon Spinach and Artichoke Dip

This salmon spinach and artichoke dip blends creamy textures with bold flavors for a crowd-pleasing appetizer.

Ingredients

• 1 lb wild-caught salmon fillet, skin removed
• 1 cup heavy cream
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1 cup grated Parmesan cheese
• 1 cup chopped artichoke hearts, drained
• 2 cups fresh spinach, finely chopped
• 2 cloves garlic, minced
• 1 tbsp lemon juice
• 1/2 tsp smoked paprika
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat oven to 375°F.
2. Place salmon on a baking sheet. Bake for 12-15 minutes until flaky. Let cool, then flake into small pieces.
3. In a large bowl, combine heavy cream, sour cream, mayonnaise, and Parmesan cheese. Mix until smooth.
4. Add flaked salmon, artichoke hearts, spinach, garlic, lemon juice, and smoked paprika to the bowl. Season with salt and pepper. Fold gently to combine.
5. Transfer mixture to a baking dish. Bake at 375°F for 20-25 minutes until bubbly and lightly golden on top.
6. Let dip rest for 5 minutes before serving. This allows flavors to meld.

Notably, this dip offers a creamy texture with chunks of salmon and artichoke for variety. Serve with crusty bread or vegetable crudités for a balanced bite.

Spinach Wrapped Salmon with Dill Sauce

This dish combines the richness of salmon with the freshness of spinach and dill, creating a balanced and elegant meal.

Ingredients

• 4 salmon fillets, skin-on, 6 oz each
• 2 cups fresh spinach leaves, tightly packed
• 1/2 cup heavy cream
• 2 tbsp fresh dill, finely chopped
• 1 tbsp clarified butter
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp lemon juice, freshly squeezed

Instructions

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. Season salmon fillets with sea salt and black pepper on both sides.
3. Heat clarified butter in a skillet over medium-high heat. Sear salmon skin-side down for 3 minutes until crispy. Flip and sear for 1 minute. Remove from heat.
4. Blanch spinach leaves in boiling water for 30 seconds. Immediately transfer to ice water to stop cooking. Drain and pat dry.
5. Wrap each salmon fillet with spinach leaves, covering the top and sides. Place on the prepared baking sheet.
6. Bake for 8-10 minutes until salmon reaches an internal temperature of 145°F.
7. While salmon bakes, prepare dill sauce by whisking heavy cream, dill, and lemon juice in a small bowl until slightly thickened.
8. Serve salmon hot, drizzled with dill sauce. Pair with a crisp white wine for an elevated dining experience.

Lightly charred spinach adds a subtle smokiness, while the dill sauce brings a creamy tang. For a rustic presentation, serve on a wooden plank with roasted baby potatoes.

Salmon and Spinach Pie with Puff Pastry

Zesty and satisfying, this dish combines flaky puff pastry with rich salmon and vibrant spinach for a meal that’s both elegant and comforting.

Ingredients

• 1 lb wild-caught salmon fillet, skin removed, cut into 1-inch pieces
• 2 cups fresh spinach, tightly packed
• 1 sheet puff pastry, thawed
• 1/2 cup crème fraîche
• 1/4 cup shallots, finely diced
• 1 tbsp clarified butter
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1 pasture-raised egg, lightly beaten

Instructions

1. Preheat oven to 400°F (204°C). Line a baking sheet with parchment paper.
2. In a skillet over medium heat, melt clarified butter. Add shallots, sauté until translucent, about 2 minutes.
3. Add salmon pieces to the skillet. Cook for 3 minutes, turning once. Tip: Do not overcook; salmon will finish in the oven.
4. Stir in spinach until just wilted, about 1 minute. Remove from heat.
5. Fold crème fraîche into the salmon mixture. Season with sea salt and black pepper.
6. Roll out puff pastry on the prepared baking sheet. Spoon salmon mixture onto one half, leaving a 1-inch border.
7. Brush edges of pastry with beaten egg. Fold over, seal edges with a fork. Tip: Ensure edges are well-sealed to prevent leaks.
8. Cut three small slits on top for steam to escape. Brush entire surface with remaining egg.
9. Bake for 20-25 minutes, until golden brown. Tip: Rotate sheet halfway for even browning.

Tender salmon and creamy spinach enveloped in crisp pastry offer a delightful contrast. Serve with a side of arugula salad for a fresh complement.

Salmon Spinach and Goat Cheese Omelette

Savor the perfect blend of flavors and textures with this Salmon Spinach and Goat Cheese Omelette, a dish that’s as nutritious as it is delicious. Simple to make yet impressive, it’s ideal for a hearty breakfast or a light dinner.

Ingredients

– 3 pasture-raised eggs, lightly beaten
– 1/4 cup fresh spinach, finely chopped
– 2 oz smoked salmon, thinly sliced
– 1/4 cup goat cheese, crumbled
– 1 tbsp clarified butter
– Salt to taste
– Freshly ground black pepper to taste

Instructions

1. Heat a non-stick skillet over medium heat and add 1 tbsp clarified butter, swirling to coat the pan evenly.
2. Pour the lightly beaten eggs into the skillet, tilting to spread them into an even layer. Let cook undisturbed for 30 seconds.
3. Sprinkle the finely chopped spinach evenly over one half of the omelette. Tip: The residual heat will wilt the spinach perfectly.
4. Arrange the thinly sliced smoked salmon over the spinach, followed by crumbled goat cheese. Season lightly with salt and freshly ground black pepper.
5. Using a spatula, carefully fold the omelette in half, covering the filling. Cook for another 1-2 minutes until the cheese begins to melt.
6. Slide the omelette onto a plate, ensuring it’s golden brown on the outside and softly set inside. Tip: Let it rest for a minute before serving to allow the flavors to meld.
7. Serve immediately, garnished with additional goat cheese or fresh herbs if desired. Tip: Pair with a crisp white wine for an elevated brunch experience.
Unwrap the layers of this omelette to discover a creamy, smoky, and slightly tangy interior, perfectly contrasted by the tender eggs. Enjoy it with a side of avocado or a light salad for a complete meal.

Spinach and Salmon Stir Fry with Ginger

Delight in a quick, nutrient-packed meal that’s as flavorful as it is healthy. This dish combines tender salmon with vibrant spinach, all brought together with a zesty ginger kick.

Ingredients

• 1 lb wild-caught salmon fillet, skin removed, cut into 1-inch cubes
• 2 cups fresh spinach leaves, tightly packed
• 1 tbsp clarified butter
• 1 tbsp fresh ginger, finely minced
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1/2 tsp red pepper flakes
• 1 tbsp avocado oil

Instructions

1. Heat avocado oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add salmon cubes to the skillet, searing for 3 minutes per side until golden brown. Remove and set aside.
3. In the same skillet, melt clarified butter over medium heat. Add minced ginger, sautéing for 1 minute until fragrant.
4. Stir in spinach leaves, cooking for 2 minutes until just wilted. Tip: Overcooking spinach loses its vibrant color and nutrients.
5. Return salmon to the skillet. Drizzle with soy sauce and sesame oil, tossing gently to combine.
6. Sprinkle red pepper flakes over the mixture, stirring for 1 minute to infuse flavors. Tip: Adjust heat to prevent burning the spices.
7. Remove from heat. Serve immediately to preserve the salmon’s moisture and texture. Tip: Pair with quinoa for a complete meal.

Bright flavors and contrasting textures make this dish a standout. The salmon’s richness pairs perfectly with the spinach’s earthiness, while ginger adds a refreshing zing. Try serving over a bed of jasmine rice for an aromatic twist.

Salmon Spinach and Sweet Potato Curry

Outstanding for a quick yet nutritious dinner, this curry combines rich salmon, vibrant spinach, and sweet potatoes in a fragrant sauce.

Ingredients

• 1 lb wild-caught salmon, skin removed, cut into 1-inch cubes
• 2 cups sweet potatoes, peeled and diced into 1/2-inch cubes
• 3 cups fresh spinach, tightly packed
• 1 tbsp clarified butter
• 1 tbsp fresh ginger, finely grated
• 2 cloves garlic, minced
• 1 can (13.5 oz) coconut milk, full-fat
• 1 tbsp curry powder
• 1/2 tsp turmeric
• 1/2 tsp sea salt
• 1/4 tsp cayenne pepper
• 1 tbsp fresh lime juice

Instructions

1. Heat clarified butter in a large skillet over medium heat until shimmering.
2. Add sweet potatoes, sauté for 5 minutes until edges begin to soften.
3. Stir in ginger and garlic, cook for 1 minute until fragrant.
4. Pour in coconut milk, then add curry powder, turmeric, sea salt, and cayenne pepper. Stir to combine.
5. Bring to a simmer, then reduce heat to low. Cover and cook for 10 minutes, stirring occasionally.
6. Gently fold in salmon cubes, ensuring they are submerged in the sauce. Cover and cook for 5 minutes.
7. Add spinach in batches, stirring until wilted, about 2 minutes.
8. Remove from heat, drizzle with fresh lime juice, and let stand for 2 minutes before serving.

Flaky salmon melts into the creamy sauce, while sweet potatoes add a subtle sweetness. Serve over jasmine rice or with naan for a complete meal.

Spinach and Salmon Sushi Rolls

Mouthwatering and nutritious, these Spinach and Salmon Sushi Rolls blend fresh flavors with a satisfying crunch. Perfect for a light lunch or elegant appetizer.

Ingredients

• 1 cup sushi rice, rinsed until water runs clear
• 1 1/4 cups water
• 2 tbsp rice vinegar
• 1 tbsp granulated sugar
• 1/2 tsp kosher salt
• 4 oz fresh salmon, skinless and sliced into thin strips
• 1 cup fresh spinach leaves, stems removed
• 2 nori sheets
• 1/2 avocado, thinly sliced
• 1 tbsp wasabi paste
• 1 tbsp soy sauce

Instructions

1. Combine sushi rice and water in a rice cooker. Cook on the ‘sushi’ setting for 20 minutes.
2. While rice cooks, mix rice vinegar, sugar, and salt in a small bowl until dissolved. Set aside.
3. Transfer cooked rice to a large bowl. Gently fold in vinegar mixture with a rice paddle. Cool to room temperature.
4. Lay a nori sheet on a bamboo mat. Spread half the rice evenly, leaving a 1-inch border at the top.
5. Arrange half the salmon, spinach, and avocado in a line at the bottom edge of the nori.
6. Roll tightly using the bamboo mat, pressing firmly to seal the edge with a bit of water.
7. Repeat with the second nori sheet and remaining ingredients.
8. Slice each roll into 8 pieces with a sharp, wet knife for clean cuts.
9. Serve with wasabi paste and soy sauce on the side.

Wasabi adds a spicy kick that contrasts beautifully with the creamy avocado and tender salmon. For an extra crunch, sprinkle sesame seeds on top before rolling.

Salmon Spinach and Avocado Toast

You’ve probably seen a million avocado toast recipes, but this one with salmon and spinach is a game-changer. It’s quick, nutritious, and packed with flavors that elevate your breakfast or brunch.

Ingredients

– 2 slices of artisan sourdough bread, toasted
– 1 ripe avocado, mashed
– 4 oz smoked salmon, thinly sliced
– 1 cup baby spinach leaves
– 2 pasture-raised eggs, lightly beaten
– 1 tbsp clarified butter
– 1/2 tsp sea salt
– 1/4 tsp freshly ground black pepper
– 1 tbsp extra virgin olive oil
– 1 tsp lemon zest

Instructions

1. Heat a non-stick skillet over medium heat and add clarified butter.
2. Pour the lightly beaten eggs into the skillet, stirring gently until softly scrambled, about 2 minutes.
3. Season the scrambled eggs with sea salt and freshly ground black pepper, then remove from heat.
4. Toast the sourdough bread slices until golden and crisp.
5. Spread the mashed avocado evenly on each toast slice.
6. Layer the baby spinach leaves on top of the avocado.
7. Arrange the smoked salmon slices over the spinach.
8. Spoon the scrambled eggs onto the salmon.
9. Drizzle extra virgin olive oil over the assembled toasts.
10. Garnish with lemon zest before serving.
Tip: For extra flavor, add a pinch of red pepper flakes to the avocado. Tip: Use a microplane for the lemon zest to ensure it’s fine and evenly distributed. Tip: Keep the eggs slightly underdone as they will continue to cook from residual heat.
Vibrant and satisfying, this toast combines creamy avocado, smoky salmon, and fluffy eggs for a perfect bite. Serve with a side of pickled vegetables for an added crunch.

Spinach and Salmon Chowder

Make this creamy Spinach and Salmon Chowder for a comforting meal that’s both nutritious and indulgent. Perfect for chilly evenings, it combines rich flavors with a velvety texture.

Ingredients

• 1 tbsp clarified butter
• 1 cup finely diced yellow onion
• 2 cloves garlic, minced
• 1 lb wild-caught salmon, skin removed, cut into 1-inch pieces
• 4 cups fish stock
• 1 cup heavy cream
• 2 cups fresh spinach, tightly packed
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp fresh dill, chopped

Instructions

1. Heat clarified butter in a large pot over medium heat until shimmering.
2. Add yellow onion and sauté until translucent, about 5 minutes.
3. Stir in minced garlic and cook for 30 seconds until fragrant.
4. Add salmon pieces to the pot, searing lightly on all sides, about 2 minutes total.
5. Pour in fish stock, bringing the mixture to a gentle simmer.
6. Reduce heat to low, stir in heavy cream, and simmer for 10 minutes.
7. Fold in fresh spinach until just wilted, about 1 minute.
8. Season with sea salt and freshly ground black pepper.
9. Garnish with fresh dill before serving.

Silky smooth with chunks of tender salmon, this chowder offers a balanced bite. Serve with crusty sourdough for dipping or a crisp white wine to complement its richness.

Salmon Spinach and Walnut Pesto Pasta

Bold flavors and simple techniques come together in this dish. Perfect for a quick weeknight dinner that doesn’t skimp on sophistication.

Ingredients

• 8 oz dried pasta (such as fusilli or penne)
• 1 lb fresh salmon fillet, skin removed
• 2 cups fresh spinach leaves, tightly packed
• 1/2 cup walnuts, toasted
• 1/2 cup extra virgin olive oil
• 2 garlic cloves, minced
• 1/2 cup freshly grated Parmesan cheese
• 1 tbsp lemon juice, freshly squeezed
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain, reserving 1/2 cup of pasta water.
2. While the pasta cooks, heat a large skillet over medium heat. Add the salmon and cook for 4 minutes per side, or until the internal temperature reaches 145°F. Remove from heat and flake into large pieces.
3. In a food processor, combine the spinach, walnuts, olive oil, garlic, Parmesan, lemon juice, salt, and pepper. Pulse until smooth, scraping down the sides as needed.
4. Toss the cooked pasta with the pesto, adding reserved pasta water as needed to loosen the sauce. Gently fold in the flaked salmon.
5. Serve immediately, garnished with additional Parmesan and walnuts if desired. Tip: For extra crunch, toast the walnuts in a dry skillet over medium heat for 3-5 minutes before blending. Tip: Reserve pasta water before draining; its starch helps the sauce cling to the noodles. Tip: Flake the salmon with a fork while still warm for the best texture.

Luscious and vibrant, this pasta boasts a creamy pesto that clings to every noodle. The salmon adds a rich, flaky contrast, making each bite a delightful mix of textures. Try serving it with a crisp white wine to complement the dish’s bright flavors.

Conclusion

Exploring these 20 Delicious Salmon and Spinach Recipes is a fantastic way to embrace healthy eating without sacrificing flavor. Whether you’re a seasoned chef or a kitchen newbie, there’s something here to inspire your next meal. We’d love to hear which recipes become your favorites—drop us a comment below! And if you found this roundup helpful, don’t forget to share the love on Pinterest. Happy cooking!

Bella Bacinos