Salmon and spinach potato bake is a simple spinach and potato gratin recipe which is a great meal for family or entertaining friends. This is a delicious healthy recipe to make and any leftovers easily freeze for future dinners too.
Folks, I don’t know about you but when its cold and dreary outside like it is here in Scotland at the moment, I find myself gravitating towards homely comforting dishes like this easy salmon and spinach potato bake.
Unlike many other fish potato bake recipes available on the internet I’m not using any cream here so you can be sure too that this is good for you and not full of unnecessary fats.
Did you ever wonder where the advice to eat more oily fish such as salmon came from?
Well, I read that the interest in the health benefits of oily fish started when researchers observed that Eskimos, who mainly eat oily fish, had fewer than average heart attacks and strokes.
Further studies found that eating oily fish helped to lower blood pressure and reduce fatty build-up’s in our arteries.
Those combined actions are said to help prevent against cardiovascular disease, prostate cancer, age-related vision loss and dementia.
That evidence was strong enough for a UK government recommendation that we eat at least two portions of fish a week, one of which should be oily.
So, if you eat a portion of this salmon and spinach potato bake plus a portion of my other Easy Fish Pie recipe you’re on your way to satisfying that recommendation! 🙂
Why Is This a Healthy Potato Bake?
Normally a potato gratin topping involves layering thinly sliced potatoes on top of the filling which would then absorb the cream and be baked until the cream reduces and blankets the potatoes in a rich, creamy sauce.
So, the potato gratin topping I’ve added here in this potato bake is different from that in order to make this dish a healthy potato bake!
I’ve lightly sprayed the sliced potatoes with low fat cooking spray prior to cooking to give this salmon and spinach potato bake a lovely crispy browned topping.
Forgive me if you’re tut-tutting away because I’ve changed that original meaning.
I do love potato gratin dishes with cream but they are the sort of dishes Lady Lynne and I would choose to have if we were eating out as a treat. All part of the 80/20 Rule for Eating!
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Other Baked Salmon Recipes You Might Also Like
- Oven baked salmon with cream cheese and oat bran crust recipe makes for a super simple, delicious and protein packed, quick healthy meal
- Salmon filo parcels are made from filo pastry. Not only is it much easier to roll than traditional pastry it doesn’t have the high levels of saturated fat!
- Oven baked salmon pesto is ready in just 30 minutes. Topped with a tasty creamy cauliflower mash this is a perfect dinner when you’re limited with time.
Coming Next Week on Neil’s Healthy Meals
After the heavy snowfalls we’ve had here lately I think we’re all looking forward to a bit of a brighter drier future.
So I thought we could recreate some Mediterranean colours and flavours next Tuesday, in the hope that might bring a more settled weather spell with a new super simple budget Mediterranean Chickpea Salad recipe!
Then on Thursday, which can you believe is the start of February?
Well I don’t know about you but I think we can afford to indulge a little after our “healthier January” with a new Date and Walnut loaf bake I’ve created. It’s only minimal calories per slice!
So folks, thanks as always for keeping up and checking out and commenting on my recipes. Have a great weekend and I’ll catch you next week!
Salmon and Spinach Potato Bake Recipe
You can easily freeze this salmon and potato bake. Once defrosted it can be reheated in the oven or in the microwave.
I’d love to hear what you think of my recipe in the comments below and please do rate my recipe 5* if you like it! 🙂
Salmon and Spinach Potato Bake
- 500 g waxy potatoes peeled and sliced thinly
- 1 tbsp olive oil
- 1 large onion peeled and chopped
- 60 g spinach chopped
- 25 g corn flour
- 200 ml skimmed milk
- Freshly grated salt and pepper
- Low calorie cooking oil spray
- 4 skinless salmon fillets about 400g worth, cut into bite size chunks
- Pre-heat oven to 180c Fan.
- Cook the potato slices in boiling salted water for about 5 minutes, then drain them in a colander and place to the side to cool. While the potatoes are cooking, follow the rest of the instructions below.
- Heat the olive oil in a frying pan and gently sauté the onion for about 5 minutes until soft. Stir in the baby spinach and once it has wilted stir in the flour and skimmed milk. Continue stirring until it thickens for about 2 minutes then season to taste.
- Spray the bottom of an ovenproof dish with the cooking spray, spread the salmon chunks around and empty the contents of the pan over the salmon distributing evenly.
- Top the salmon mixture with the potato slices and spray the top of the potatoes evenly using the cooking spray.
- Bake in the centre of the oven for about 45 minutes until the potatoes are brown and crispy.