Creamy Salmon and Spinach Bake with Dill
Baked salmon fillets nestled in a creamy spinach and dill sauce, combining tender fish with rich flavors in a keto-friendly dish. This mediterranean-inspired keto (keto, low carb) ready in about 30 minutes pairs (6 oz each) salmon fillets, fresh baby spinach, softened cream cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.
Ingredients
- 4 pieces (6 oz each) salmon fillets
- 4 cups fresh baby spinach
- 4 oz, softened cream cheese
- 1/2 cup heavy cream
- 2 tbsp chopped fresh dill
- 2, minced garlic cloves
- 2 tbsp olive oil
- 1 tbsp fresh lemon juice
- 1 tsp, divided salt
- 1/2 tsp, divided black pepper
Instructions
- Step 1: Preheat oven to 375°F. Lightly grease a baking dish with 1 tbsp olive oil. Season 4 salmon fillets evenly with 1/2 tsp salt and 1/4 tsp black pepper, then place them skin-side down in the dish.
- Step 2: Heat remaining 1 tbsp olive oil in a skillet over medium heat. Add 2 minced garlic cloves and sauté for 30 seconds until fragrant. Add 4 cups fresh baby spinach and cook, stirring, until wilted, about 2 minutes.
- Step 3: Remove skillet from heat and stir in 4 oz softened cream cheese, 1/2 cup heavy cream, 2 tbsp chopped dill, 1 tbsp lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper until smooth and creamy.
- Step 4: Pour the creamy spinach mixture evenly over the salmon fillets. Bake uncovered for 15-18 minutes until salmon is opaque and flakes easily with a fork.
- Step 5: Serve hot, spooning extra sauce over the salmon.
Frequently asked questions
How long does Creamy Salmon and Spinach Bake with Dill take to make?
Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Creamy Salmon and Spinach Bake with Dill?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (6 oz each) salmon fillets from drying out.
Can I substitute ingredients in Creamy Salmon and Spinach Bake with Dill?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Creamy Salmon and Spinach Bake with Dill for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Creamy Salmon and Spinach Bake with Dill keto?
Yes — this recipe is tagged keto, low carb, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
