Recipes

Baked Mediterranean Salmon with Sautéed Spinach & Ginger Yogurt

A light, flavorful dish of lemon-herb baked salmon over garlicky sautéed spinach, topped with a zesty baby ginger yogurt sauce.

Ingredients

1 cup plain greek yogurt

2 tbsp baby ginger, grated or finely minced

2 lemons

4 salmon filets

3 tbsp olive oil

6 garlic cloves, minced, divided in half

2 tsp fresh or dried oregano

8 cups spinach

2 tbsp olive oil

In a bowl, whisk together greek yogurt, ginger, juice and zest of one lemon, and salt to taste. Set ginger yogurt aside to let flavors meld while you prepare the rest of the meal.
Preheat oven to 400°F. In a small bowl, mix olive oil, juice and zest of one lemon, minced garlic, oregano, salt and pepper.
Place salmon fillets in a baking dish or on a parchment-lined baking sheet and brush the marinade over the salmon fillets evenly.
Bake for 12–15 minutes, depending on thickness, or until salmon is opaque and flakes easily with a fork.
Heat olive oil in a large pan over medium heat.
Add sliced garlic and cook for 30–60 seconds, just until fragrant and lightly golden.
Add spinach in batches with a pinch of salt, stirring until wilted.
To serve, plate the sauteed spinach. Top with baked salmon. Spoon or drizzle ginger yogurt over the salmon. Optional: garnish with a lemon wedge, fresh herbs (dill, parsley) or a sprinkle of crumbled feta.

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