Baked Salmon with Sweet Potato and Spinach
Perfectly seasoned salmon fillets baked over creamy garlic spinach and roasted sweet potato rounds. A complete, high-protein, low-carb, anti-inflammatory meal that supports fat loss and a toned midsection in under 40 minutes.
Why You’ll Love This Recipe
This Baked Salmon tray is the ultimate “food for abs” dinner: 40g+ clean protein from omega-3-rich salmon, slow-burning carbs from sweet potato, and micronutrient-packed spinach—all in one pan with almost zero cleanup. The salmon stays buttery and moist while the sweet potatoes caramelize underneath, and the garlic-spinach layer adds creamy volume without extra calories. It’s meal-prep friendly, tastes like restaurant quality, and keeps you full for hours. Make it once and it becomes your go-to lean-body dinner that actually excites you!
Recipe Tips and Tricks
- Line pan with parchment or foil—zero sticking, easy cleanup.
- Slice sweet potatoes ¼-inch thick—even cooking.
- Season salmon generously—fat carries flavor.
- Broil last 2–3 minutes—perfect caramelized top.
- Use frozen salmon—works just as well.
- Double spinach—shrinks a lot but adds volume.
- Rest salmon 3 minutes—juices redistribute.
Baked Salmon with Sweet Potato and Spinach
One-pan baked salmon with sweet potato and creamy spinach—lean abs dinner!
Ingredients
- ⅓ cup grated Parmesan
- ½ cup Greek yogurt (or light cream cheese)
- 1 tsp garlic powder
- 1 tsp paprika
- 2 large sweet potatoes, sliced into ¼-inch rounds
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 4 salmon fillets (5–6 oz each), skin-on or skinless
- 5 cups fresh spinach (or 10 oz frozen, thawed)
- Juice + zest of 1 lemon
- Salt & pepper to taste
Instructions
- Preheat oven: 400°F and line a large sheet pan—your one-pan wonder begins!
- Slice sweet potatoes: Thin, even rounds—caramelized edges incoming.
- Season potatoes: Toss with 1 tbsp oil, salt, pepper—spread on pan.
- Roast base: Bake potatoes 15 minutes—partial cook for perfect texture.
- Make creamy spinach: Mix spinach, Greek yogurt, Parmesan, garlic, lemon zest.
- Layer spinach: Push potatoes aside, pile spinach mixture in center.
- Season salmon: Rub with oil, paprika, garlic powder, salt, lemon juice.
- Top it: Place salmon directly on spinach bed—flavors infuse!
- Final bake: 12–15 minutes until salmon flakes at 125–130°F (carry-over to 135°F).
- Broil & serve: Last 2 minutes under broiler, rest 3 min—dinner perfection!
Notes
- Internal temp 125°F in oven = perfect 135°F medium after resting.
- Frozen salmon? Bake straight from freezer—add 8–10 min.
- 40g protein + 8g fiber per serving—ideal fat-loss macros.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 749Total Fat 36gSaturated Fat 9gUnsaturated Fat 26gCholesterol 163mgSodium 816mgCarbohydrates 37gFiber 10gSugar 5gProtein 69g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Salmon: Wild-caught preferred—higher omega-3, lower fat.
- Sweet potato: Natural complex carb for stable energy.
- Spinach: Iron + volume with almost no calories.
- Greek yogurt + Parmesan: Creamy without heavy calories.
- Garlic & lemon: Boost flavor and metabolism.
Variations and Substitutions
- Chicken breast or white fish instead of salmon
- Regular potato or butternut squash rounds
- Kale or arugula instead of spinach
- Spicy: add chili flakes or sriracha
- Teriyaki style: swap lemon for soy + ginger
- Dairy-free: use coconut cream + nutritional yeast
- Add broccoli or asparagus on the side
- Air fryer version: 400°F for 12–15 min
Storage Options
- Refrigerator: up to 3 days in airtight container
- Reheat gently: 275°F oven 10–12 min or microwave 60–90 sec
- Meal prep: portion into 4 containers—perfect grab-and-go
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