Baked Salmon with Tomatoes Spinach and Mushrooms
Elevate your weeknight dinner game with this vibrant and wholesome Baked Salmon with Tomatoes, Spinach, and Mushrooms. This one-pan recipe combines tender, flaky salmon with a medley of roasted grape tomatoes, earthy cremini mushrooms, and nutrient-packed baby spinach, all infused with the zesty brightness of lemon and aromatic garlic. The simple parchment or foil packet technique locks in moisture and flavors, making this dish as easy to prepare as it is delicious. Ready in just 35 minutes and perfect for busy nights, this low-carb, gluten-free meal is a nutritious option that doesn’t compromise on taste. Serve it straight from the oven with a sprig of fresh rosemary or thyme for a restaurant-quality touch that will wow your family or guests!
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Recipe Information
Ingredients
- 4 pieces (6 oz each) salmon fillets (skin-on or skinless)
- 1 cup grape or cherry tomatoes
- 3 cups baby spinach
- 1 cup (sliced) cremini or button mushrooms
- 3 tablespoons olive oil
- 3 cloves (minced) garlic
- 1 whole (zested and juiced) lemon
- 1 sprig fresh rosemary or thyme (optional)
- 1 teaspoon (adjust to taste) salt
- 1 teaspoon (adjust to taste) black pepper
- 1 sheet (large enough to wrap salmon) parchment paper or foil
Instructions
Preheat the oven to 400°F (200°C).
Prepare a large sheet of parchment paper or aluminum foil and place it on a baking sheet.
Drizzle 1 tablespoon of olive oil onto the parchment paper or foil to prevent sticking.
Season both sides of the salmon fillets with salt and black pepper. Place the fillets in the center of the parchment paper or foil, leaving space around each piece.
Scatter the grape or cherry tomatoes, sliced mushrooms, and baby spinach around and partially over the salmon fillets.
In a small bowl, whisk together the remaining 2 tablespoons of olive oil, minced garlic, lemon zest, and lemon juice. Optionally, add a few rosemary or thyme leaves to the mixture for extra flavor.
Drizzle the olive oil mixture evenly over the salmon fillets and vegetables.
Fold the parchment paper or foil over the salmon and vegetables to create a sealed packet. Ensure the edges are tightly closed to seal in the steam and flavors.
Place the baking sheet with the packet into the preheated oven and bake for 18–20 minutes, or until the salmon is cooked through and flakes easily with a fork.
Carefully open the packet (be cautious of steam) and transfer the salmon and vegetables to plates.
Serve immediately with an extra squeeze of lemon, if desired.
Nutrition Facts
Calories |
468 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.5 g | 42% | |
| Saturated Fat | 6.7 g | 33% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 606 mg | 26% | |
| Total Carbohydrate | 6.4 g | 2% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 2.0 g | ||
| Protein | 39.2 g | 78% | |
| Vitamin D | 22.4 mcg | 112% | |
| Calcium | 58 mg | 4% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 838 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
