Balsamic Baked Salmon with Mushrooms and Spinach

Balsamic Baked Salmon with Mushrooms and Spinach

This is a meal our family will come back to again and again. Effortlessly delicious and healthy. Each serving delivers about 38–40 grams of clean, high-quality protein, making it an easy way to hit your protein goals without overthinking dinner. Paired with mushrooms and spinach for essential micronutrients and finished with a simple balsamic glaze, it’s deeply nourishing and genuinely delicious. Best of all, it’s a meal that works for real families—my kids loved it, and it’s the kind of food that leaves everyone satisfied, fueled, and happy at the table.

Ingredients

• Four 6 oz portions of Wild Alaskan salmon (Copper River sockeye or coho)

• 1/4 cup extra virgin olive oil

• 1/4 cup balsamic vinegar

• 2 garlic cloves, minced

• 1 small onion, chopped

• 1/5 pound of mushrooms, sliced

• 1 cup spinach, chopped 

• Salt and pepper to taste
  

Instructions

1. Pre-heat oven to 350 degrees

2. Pat fish fillets dry and season lightly with salt and pepper.

3. Mix dressing - olive oil, balsamic and garlic.

4. Chop vegetables and place on baking sheet. Pour half the dressing over the vegetables and toss to coat evenly.

5. Cook veggies only for 10-15 minutes prior to the fish.

6. Make space for the fish, and add to the sheet pan. Coat fish evenly with the remaining dressing .

7. Bake for another 12-15 minutes until salmon just turns from translucent to opaque in the center. 

8. Serve with rice or polenta, topped with a fresh squeeze of lemon and sprinkled with fresh parsley if desired.

    

   Estimated Nutrition (per serving)

   Based on one 6 oz salmon fillet with vegetables

   • Calories: ~430–460 kcal

   • Protein: ~38–40 g

   • Fat: ~30–32 g

     • Saturated fat: ~5 g

   • Carbohydrates: ~8–10 g

     • Fiber: ~2 g

     • Sugars: ~4 g

   • Omega-3 fatty acids: ~1.5–2 g

   • Cholesterol: ~95 mg

   • Sodium: Varies based on salt added

   Micronutrient highlights:

   • Excellent source of vitamin D, B12, and selenium

   • Rich in iron, folate, and magnesium from spinach and mushrooms

   • High in anti-inflammatory omega-3s from wild salmon