Salmon & Spinach Bake

Salmon & Spinach Bake
Servings: 4 Prep 15 mins Bake 350°F 25 mins to 30 mins Cook 3 mins Stand 5 mins


  • 1 6 ounce bag baby spinach
  • 1 cup cooked white rice
  • 1/2 teaspoon salt
  • 3/4 cup reduced-fat sour cream
  • 1 egg
  • 3 tablespoons grated Parmesan cheese
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon black pepper
  • 1 pound salmon fillet

Make It

1. Place spinach in a glass pie plate along with 3 tablespoons water. Cover with plastic wrap and microwave on HIGH power 3 minutes. Uncover and drain carefully. Coat a 1-1/2-quart baking dish with nonstick cooking spray.

2. Heat oven to 350 degrees F. In a large bowl, stir together the rice, spinach and 1/4 teaspoon of the salt.

3. In a small bowl or measuring cup, whisk together the sour cream, egg, 2 tablespoons of the Parmesan, mustard, remaining 1/4 teaspoon salt and black pepper.

4. Set aside 2 tablespoons of the sauce. Combine remaining sauce (a generous 3/4 cup) with the rice-spinach mixture. Stir until well coated. Transfer to the prepared casserole, spreading level.

5. Place salmon, skin side up, on a cutting board. Peel off skin, and flip over. Remove any bones with tweezers. Slice crosswise at an angle into 1/2 inch thick slices. Fan slices over the rice mixture.

6. Thin reserved sauce with 1/2 teaspoon water. Drizzle over salmon slices. Top with remaining tablespoon Parmesan cheese. Bake in 350 degrees oven for 25 to 30 minutes, or until casserole registers 150 degrees F on an instant read thermometer. Let stand 5 minutes at room temperature before serving. Makes 4 servings.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 471, Fat, total (g): 24, chol. (mg): 177, sat. fat (g): 8, carb. (g): 24, fiber (g): 2, pro. (g): 38, sodium (mg): 948, Percent Daily Values are based on a 2,000 calorie diet.