Gluten-free salmon and spinach bake with feta

Gluten-free salmon and spinach bake with feta: an easy oven dish with juicy salmon, leaf spinach, cherry tomatoes, garlic and tangy feta.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 22 min
• Total time: 32 min
• Calories: 480 kcal per serving
• Protein: 42 g
• Fat: 32 g
• Carbs: 8 g

Ingredients

• 2 wild salmon fillets
• 300 g leaf spinach
• 100 g feta
• 150 g cherry tomatoes
• 2 cloves of garlic
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1 pinch of nutmeg
• 1 tsp dried oregano
• 1 pinch of sea salt
• 1 pinch of black pepper

Method

You’ll need: oven · frying pan · baking dish · chopping board · knife

1. Preheat the oven to 200 °C (180 °C fan). Finely chop the garlic and halve the cherry tomatoes.
2. Wilt the leaf spinach briefly in a large frying pan with the olive oil and garlic. Season with nutmeg, sea salt and black pepper.
3. Spread the spinach evenly in a baking dish. Lay the salmon fillets on top and season with lemon juice, oregano, sea salt and black pepper.
4. Scatter the cherry tomatoes around the salmon and crumble the feta over the top. Put everything in the oven and bake at 200 °C for 15–18 min, until the salmon is just cooked through and the feta is lightly golden.
5. Leave to rest briefly out of the oven so the juices settle. Serve with a little extra lemon juice to taste.

Good to know

A bake like this makes things easy: little effort, lots of flavour. The salmon stays juicy, the spinach turns creamy and soft, and there's a salty tang on top.

Swaps

Feta → goat's cheese (similarly tangy). Leaf spinach → chard (also provides folate and potassium). Cherry tomatoes → pepper (brings vitamin C and a milder sweetness). Salmon → trout (also provides protein and omega-3 fatty acids).

Allergens

Contains fish and milk. Well suited to children if the salmon is fully cooked. During pregnancy, only eat it with completely cooked fish and pasteurised feta.