Ingredients (Serves 2–3)
For the Salmon:
2–3 salmon fillets (about 150–200 g / 5–7 oz each) 
1 tbsp olive oil 
Salt & pepper 
to taste
½ tsp smoked paprika (optional) 
1 lemon 
, sliced for garnish
For the Creamy Spinach Sauce:
2 cups fresh spinach 
, washed and chopped
1 tbsp butter 
2 cloves garlic 
, minced
½ cup heavy cream 
(or half-and-half for lighter version)
¼ cup grated Parmesan cheese 
Salt & pepper to taste
Pinch of nutmeg (optional) 
Instructions
1. Prepare & Bake the Salmon
Preheat oven to 200°C (400°F) 
.
Line a baking sheet with parchment paper or lightly grease it.
Place salmon fillets on the sheet. Drizzle olive oil, and season with salt, pepper, and paprika.
Bake for 12–15 minutes, depending on thickness, until salmon flakes easily with a fork.
2. Make the Creamy Spinach Sauce
While salmon bakes, melt butter in a skillet over medium heat.
Sauté garlic for 30 seconds until fragrant .
Add spinach and cook 2–3 minutes until wilted.
Reduce heat and pour in cream. Stir well.
Add Parmesan, salt, pepper, and a pinch of nutmeg. Stir until sauce thickens slightly.
3. Serve & Garnish 
Place baked salmon on plates.
Spoon creamy spinach sauce generously over the salmon.
Garnish with lemon slices and extra Parmesan if desired.
Serve with steamed rice, roasted potatoes 
, or a fresh salad 
.
Tips & Variations
Add mushrooms 
or cherry tomatoes 
to the sauce for extra flavor.
For a lighter version, use Greek yogurt instead of cream.
Can be made in one pan: bake salmon and sauté spinach in the same oven-proof dish.
If you want, I can make a fancier plating version with emojis for each step to make it look like a restaurant dish! 