Quarantummy: Salmon and spinach in cream sauce

The best dishes are the ones you just throw together, haha.

I try to have salmon belly strips in the freezer at all times. It’s an easy solution when I have little time or energy to cook. Just drizzle with some lemon, top with butter, and pop in the oven!

A few weeks ago, I happened to have some other things in the fridge that needed cooking. So I tossed them in with the salmon, and it worked quite nicely!


  • Salmon belly strips – I usually have 500 grams in the freezer. It’s good enough for at least one meal.
  • Spinach – washed and plucked from the stems
  • Lemon – 1 piece, cut in half
  • Cream – Just a small carton, 125 mL
  • Cream of mushroom – This was just sitting in the fridge. I had maybe one-fourth cup, leftovers from the burger steak I cooked previously.


  • Spray a baking dish with non-stick oil spray, or drizzle with oil.
  • Arrange fresh spinach on the baking dish.
  • Arrange salmon belly strips on top of the spinach. Squeeze lemon juice all over the salmon belly strips. Sprinkle with black pepper.
  • Mix cream and cream of mushroom together. then spoon evenly over the salmon belly strips.
  • Bake for about 20 minutes, until desired doneness. Serve hot!

You could probably sprinkle some parmesan cheese on top, but the sauce is already pretty creamy as is. Enjoy!

Say something?

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: