Dinner
Baked Salmon with Greens
This dinner for two comes together in about 30 minutes. Salmon fillets and green beans share one baking sheet, seasoned simply with olive oil, garlic, lemon and dill. While they bake, a big pile of spinach wilts in a skillet with a little more garlic. Serve as is, or with rice or potatoes if you want something more on the plate.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Level
- Easy
Serving suggestion; may differ from the recipe.
Ingredients
Servings
Original recipe makes 2 servings.
For the salmon and green beans
For the spinach
Allergens
Contains: Fish. Brands vary, so check labels for allergens and cross-contact.
Instructions
Step 1: Heat the oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper.
Step 2: Pat the salmon dry with paper towels. Place the fillets skin-side down on one side of the baking sheet and spread the green beans on the other side.
Step 3: Mix the olive oil and minced garlic. Brush most of it over the salmon and toss the green beans with the rest. Season everything with the dill, salt and pepper, and lay a few lemon slices on each fillet.
Step 4: Bake for 12 to 15 minutes, until the green beans are tender and the salmon flakes easily with a fork and reaches an internal temperature of 145°F (63°C) in the thickest part.
Step 5: While the salmon bakes, heat the olive oil for the spinach in a large skillet over medium heat. Add the sliced garlic and red pepper flakes (if using) and cook for about 30 seconds, until fragrant.
Step 6: Add the spinach a handful at a time, tossing until it wilts, about 2 to 3 minutes total. Season with a pinch of salt.
Step 7: Divide the spinach, green beans and salmon between two plates and serve with lemon wedges.
Tips
Thicker fillets take longer than thin ones. Start checking at 12 minutes and use a thermometer in the thickest part.
Frozen salmon works well: thaw it overnight in the refrigerator, then pat it very dry before seasoning.
Six cups of spinach looks like a lot but cooks down to about one cup, so add it in batches.
Storage
Refrigerate leftovers within 2 hours in a covered container and eat within 3 to 4 days. Leftover salmon is good cold, flaked over a salad, or gently reheated until hot.
