Salmon Bake

Best paleo salmon bake recipe

This guilt-free salmon bake makes a quick and tasty weeknight meal!

I found a recipe for Salmon and Spinach bake ten years ago from a magazine in a doctor’s waiting room. The recipe had cheesy rice, a creamy sauce and was simple to throw together on a busy weeknight. I must have made that recipe 20 times in the span of a couple of years. Then I stopped cooking with dairy and grains and the Salmon and Spinach Bake recipe was abandoned.

Until now! I’ve hacked the recipe by subbing out traditional rice for a mixture of shredded cauliflower and quinoa; and replacing the cheese and sour cream with nutritional yeast and coconut cream. The dish maintains it’s awesome flavor and quick-prep convenience all without the fat promoting ingredients!

Come along and I’ll walk you through the recipe step-by-step in the video below…

Salmon Bake
A Recipe by Diana Keuilian
Prep time
Cook time
Total time
Serves 6

  • 3 salmon fillets
  • sea salt and black pepper
For the Rice
  • 2 cups baby spinach, chopped
  • 3 Tablespoons water
  • 1 head cauliflower, shredded
  • 1 cup quinoa, cooked
  • ½ teaspoon sea salt
For the Creamy Sauce
  • ¾ cup coconut cream
  • 1 egg
  • 3 Tablespoons nutritional yeast
  • 1 Tablespoon Dijon mustard
  • ¼ teaspoon black pepper

  1. Preheat the oven to 350 degrees F. Lightly grease a casserole pan with olive oil.
  2. Place the chopped spinach, along with the water, in a skillet and wilt for about 4 minutes. Drain off the water.
  3. In a large bowl combine the wilted spinach, shredded cauliflower, cooked quinoa and sea salt. Mix well.
  4. In a small bowl combine the sauce ingredients (coconut cream, egg, nutritional yeast, dijon mustard and black pepper). Mix well until fully combined. Reserve 2 Tablespoons of the sauce, and add the rest to the large bowl of cauliflower rice. Mix well and press into the prepared casserole pan.
  5. Add a teaspoon of water to the remaining sauce and mix well to thin it. Season the salmon fillets with sea salt and black pepper and place on top of the rice mixture. Drizzle the sauce over the top of the salmon and bake for 25 to 30 minutes, until cooked through. Sprinkle with fresh chopped dill to garnish. Enjoy!

Calories: 358     Fat: 9 g     Carbohydrates: 24 g     Sodium: 769 mg     Fiber: 4 g     Protein: 39 g    

Best paleo salmon bake recipe


  • Kendra August 30, 2015 at 9:03 pm

    yum! where do I find the coconut cream you use here?

    • Diana September 1, 2015 at 6:35 pm

      Hi Kendra, I used Thai Kitchen Organic coconut milk in a can. Chill the can and then open from the bottom to drain out the water and cream will be left. Enjoy!

      • Rihanna August 12, 2016 at 1:43 pm

        What can I use instead of Coconut cream?

        • Diana August 17, 2016 at 3:14 pm

          Hi Rihanna,

          You could try a Greek Yogurt or other dairy based cream if you don’t want to use coconut cream.

          Happy cooking! 🙂

  • Vanessa August 31, 2015 at 1:37 pm

    I tried this recipe this weekend and WOW! It was so good! And even though there is coconut cream it does not taste like coconut. This is good because my brother in law cannot stand coconut. Thanks!

    • Diana September 1, 2015 at 6:36 pm

      Hi Vanessa, Awesome! I’m so glad you enjoyed it! Thanks for commenting 🙂

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