Baked Salmon With Spinach And Leeks Recipe

Name: Baked Salmon With Spinach And Leeks
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 leeks, washed, trimmed and sliced; 500 g fresh baby spinach leaves; 400 g organic salmon fillets; 1 tablespoon olive oil; 2 garlic cloves, peeled and finely chopped; 1 tablespoon fresh gingerroot, grated; 1/2 lemon, juice of, only; 1 tablespoon fresh coriander leaves, for garnish; Avocado Dressing; 2 avocados, halved and stoned; 1 lemon, juice of, only; 1 garlic clove, peeled and chopped; 1 tablespoon white miso; 1 teaspoon umeboshi, paste; 1 tablespoon olive oil

Servings: persons

2 leeks, washed, trimmed and sliced
500 g fresh baby spinach leaves
400 g organic salmon fillets
1 tablespoon olive oil
2 garlic cloves, peeled and finely chopped
1 tablespoon fresh gingerroot, grated
1/2 lemon, juice of, only
1 tablespoon fresh coriander leaves, for garnish
Avocado Dressing
2 avocados, halved and stoned
1 lemon, juice of, only
1 garlic clove, peeled and chopped
1 tablespoon white miso
1 teaspoon umeboshi, paste
1 tablespoon olive oil

1
Preheat the oven to 200u00b0C.
2
Gently boil or steam the leeks for 5 minutes to soften.
3
Place the spinach leaves in a medium-sized baking tin and top with the leeks. Place the salmon on top.
4
Mix together the oil, garlic and ginger and liberally brush over the salmon. Squeeze the lemon juice over the salmon.
5
Place in the oven and bake for 10 minutes. Remove and allow to sit for 5 minutes.
6
Garnish with fresh coriander leaves. Goes well with Avocado dressing drizzled over the top.
7
To make the dressing, scoop the flesh from the avocados into a small food processor bowl. Add all the other dressing ingredients and blend until smooth. If necessary add a little cold water to form a smooth paste.

429

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 leeks, washed, trimmed and sliced, 500 g fresh baby spinach leaves, 400 g organic salmon fillets, 1 tablespoon olive oil, and more.

Yes, Baked Salmon With Spinach And Leeks falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baked Salmon With Spinach And Leeks

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions