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
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Four 6 oz portions of Wild Alaskan salmon (Copper River sockeye or coho)
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1/4 cup extra virgin olive oil
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1/4 cup balsamic vinegar
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2 garlic cloves, minced
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1 small onion, chopped
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1/5 pound of mushrooms, sliced
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1 cup spinach, chopped
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Salt and pepper to taste
Instructions
- Pre-heat oven to 350 degrees
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Pat fish fillets dry and season lightly with salt and pepper.
- Mix dressing - olive oil, balsamic and garlic.
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Chop vegetables and place on baking sheet. Pour half the dressing over the vegetables and toss to coat evenly.
- Cook veggies only for 10-15 minutes prior to the fish.
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Make space for the fish, and add to the sheet pan. Coat fish evenly with the remaining dressing .
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Bake for another 12-15 minutes until salmon just turns from translucent to opaque in the center.
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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
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Calories: ~430–460 kcal
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Protein: ~38–40 g
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Fat: ~30–32 g
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Saturated fat: ~5 g
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Carbohydrates: ~8–10 g
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Fiber: ~2 g
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Sugars: ~4 g
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Omega-3 fatty acids: ~1.5–2 g
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Cholesterol: ~95 mg
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Sodium: Varies based on salt added
Micronutrient highlights:
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Excellent source of vitamin D, B12, and selenium
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Rich in iron, folate, and magnesium from spinach and mushrooms
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High in anti-inflammatory omega-3s from wild salmon
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