The Comfort Spoon

Wake Up to Wonder: My Salmon, Spinach & Mushroom Egg Bake

Hey there, kitchen friend! Anna here, apron on and whisk in hand. Ever have one of those mornings where you crave something substantial but don’t want to babysit the stove? Or maybe you need a dazzling brunch centerpiece that secretly comes together with ease? That’s exactly why this Salmon, Spinach & Mushroom Egg Bake with Fresh Dill lives rent-free in my recipe rotation. Picture this: tender flakes of salmon, earthy mushrooms, vibrant spinach, and sweet leeks, all snuggled in a creamy, dill-kissed custard. It bakes up golden and puffed, filling your kitchen with the kind of aroma that makes everyone wander in asking, “Is it ready yet?”

This isn’t just “another egg bake.” It’s my love letter to effortless elegance. Whether you’re fueling a lazy Sunday, hosting a no-fuss brunch crowd, or grabbing a protein-packed slice for dinner straight from the fridge, it delivers. It’s forgiving (hello, leftovers and frozen spinach!), endlessly adaptable, and proof that magical meals don’t require complicated spells—just good ingredients and a warm oven. So, ditch the stress and grab your favorite baking dish. We’re about to turn ordinary eggs into something truly extraordinary, together. Ready? Let’s make some kitchen magic!

Sunrise, Salmon, and a Happy Accident

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This recipe? It was born from a beautiful kitchen mishap on a foggy Maine coast getaway. My husband and I had impulsively bought the most gorgeous wild salmon at a dockside market, dreaming of a fancy dinner. But after a day of hiking, we were ravenous and exhausted. Dinner plans felt overwhelming. I stared into the fridge: eggs, leftover sautéed mushrooms from lunch, wilting spinach, and that glorious salmon. “Brinner it is,” I declared!

I hastily baked the salmon, threw everything into our rental cabin’s slightly-too-small baking dish, drowned it in eggs whisked with the last of the milk and some fresh dill growing wild outside. It puffed up like a golden cloud in the oven while we sipped local cider by the fire. That first bite? Pure, creamy, savory comfort. The salmon melted into the custard, the dill sang with freshness, and the mushrooms added this deep, earthy bass note. We devoured it straight from the pan, laughing at our “fancy” dinner turned accidental masterpiece. Now, every time I make it, I’m transported back to that cozy cabin, proving that sometimes the best recipes aren’t planned—they’re happily stumbled upon.

Your Flavorful Lineup: Ingredients & My Chef Secrets

Gather these simple stars! Don’t stress over perfection – substitutions are your friend here.

• 2 (5½-oz) salmon fillets: Wild-caught is my fave for flavor, but farm-raised works beautifully! Use leftovers or canned salmon (drained) in a pinch. Skin-on or off is fine – we’ll flake it later.
• 4 tsp + 2 tbsp extra-virgin olive oil, divided: That good EVOO! We use a little for the salmon, the rest for sautéing. Avocado oil works too. Don’t skimp – it builds flavor!
• 1 cup sliced leeks (white and light green parts only): Leeks add a sweet, mild oniony magic. Wash them WELL (they’re sandy!). No leeks? Use 1 medium onion.
• 4 cups sliced button mushrooms: Cremini or baby bellas add deeper flavor, but classic buttons are perfect. Slice ’em thick so they stay meaty.
• 2 cups frozen chopped spinach: A freezer superhero! Thaw and SQUEEZE OUT ALL THE WATER (seriously, get aggressive!). Fresh spinach? Use about 6 cups, wilt it down first.
• 1 tsp salt, divided: We layer seasoning. Kosher salt is my go-to for even distribution.
• 10 large eggs: The custard base! Farm-fresh if you can – they make the bake incredibly rich and golden.
• 2 cups whole milk: Creates a luxuriously creamy custard. 2% works, but whole is best. For richness, swap ½ cup for heavy cream!
• 2 tbsp chopped fresh dill: NON-NEGOTIABLE for that bright, herby sparkle! Dried dill (1 tsp) in a pinch, but fresh is transformative.
• Lemon zest, for garnish (optional): A bright little confetti at the end. Microplane it right over the dish – the aroma is incredible!

Let’s Build Your Bake: Simple Steps, Big Flavor

See? No fancy techniques needed! Just follow these steps, and you’re golden (literally).

1. Preheat & Prep: Fire up your oven to 375°F (190°C). Lightly grease your favorite 9×13 inch baking dish or similar-sized casserole with butter, oil, or non-stick spray. Chef Hack: Use the olive oil wrapper for greasing! (Active Time: 5 mins)
2. Cook the Salmon: Place salmon fillets on a small baking sheet. Drizzle with 2 tsp olive oil and sprinkle lightly with a pinch of salt (from your divided tsp). Bake for 10-12 minutes until just opaque and flaky. Watch Closely: Overcooked salmon gets dry! Let it cool slightly, then flake into bite-sized chunks, discarding skin if present. Story Time: My dog, Biscuit, always magically appears during this step, hoping for a “quality check” crumb. (Active Time: 12 mins)
3. Sauté the Veggie Dream Team: Heat the remaining 2 tbsp olive oil in a large skillet over medium heat. Add leeks and mushrooms. Cook, stirring occasionally, for 6-8 minutes until softened and the mushrooms release their liquid and start to brown. Key Tip: Don’t crowd the pan – we want sauté, not steam! Add the squeezed-dry spinach and the remaining ½ tsp salt. Cook another 2-3 minutes until everything is heated through and combined. (Active Time: 10 mins)
4. Whisk the Custard: In a large bowl, crack those 10 eggs. Add the milk, the remaining ½ tsp salt (yep, the last of it!), and the glorious chopped fresh dill. Whisk vigorously until completely smooth and slightly frothy. Secret for Fluffiness: Whisking well incorporates air! (Active Time: 3 mins)
5. Assemble the Magic: Spread the sautéed veggie mixture evenly in your prepared baking dish. Scatter the flaked salmon pieces evenly over the veggies. Now, slowly pour the egg custard mixture over everything. Gently jiggle the dish to let the custard settle into all the nooks. Presentation Pro Tip: Ensure salmon bits peek out for visual appeal! (Active Time: 5 mins)
6. Bake to Perfection: Slide the dish into your preheated oven. Bake for 35-40 minutes. It’s done when the center is just set (no liquid jiggle!) and the top is beautifully golden, especially around the edges. Don’t Overbake! It will keep cooking slightly out of the oven. (Active Time: 40 mins hands-off!)
7. Garnish & Serve: Let it rest for 5-10 minutes (this helps it set for cleaner slices). If desired, zest a little lemon right over the top and sprinkle with extra fresh dill fronds. Chef’s Kiss: That lemon zest brightens every bite! (Active Time: 2 mins)

Plating Your Masterpiece

This bake shines bright whether served straight from the dish family-style or plated individually! For brunch, cut generous squares and plate alongside a simple arugula salad tossed with lemon vinaigrette or fresh fruit. At dinner, serve slightly smaller slices with roasted potatoes or crusty bread to mop up the creamy goodness. It’s fantastic warm, at room temperature, or even chilled straight from the fridge – making it the ultimate next-day leftover. Pop a little extra fresh dill on each plate for a vibrant touch!

Make It Your Own: Delicious Twists

This recipe is your canvas! Get creative:

• Cheesy Bliss: Stir 1 cup shredded Gruyère, sharp cheddar, or goat cheese into the custard before pouring. Sprinkle a little extra on top before baking.
• Lighter Touch: Swap whole milk for 2% or unsweetened almond milk. Use only 8 eggs + 4 extra egg whites for a higher protein, slightly less rich bake.
• Herb Garden Explosion: Add 1 tbsp chopped fresh chives or parsley with the dill. Tarragon is also lovely with salmon!
• Smoky Swap: Replace salmon with 1 cup chopped cooked smoked trout or ham for a different savory punch.
• Gluten-Free Goodness: Already naturally GF! Just ensure your add-ins (like pre-cooked ham) are gluten-free.

Anna’s Extra Sprinkle of Thoughts

This bake has evolved like a good friendship! That first cabin version had zero leeks (used onions) and probably twice the spinach because I was determined to use it up. Over the years, I’ve learned the power of squeezing the spinach DRY (soggy bake = sad bake) and that fresh dill is truly the irreplaceable heart of it. I once forgot the salt in the custard (yikes!) – now I religiously divide my teaspoon as written. It’s also become my go-to “new baby” or “feel better” meal delivery dish – it travels well and reheats like a dream. One funny fail? Trying to substitute kale without massaging it first. Let’s just say we had some… *chewy* surprises. Stick with spinach or well-massaged kale!

Your Questions, Answered!

Q: Can I make this ahead of time?
A: Absolutely! You have options: 1) Prep Components: Cook salmon & sauté veggies up to 2 days ahead. Store separately in the fridge. Whisk custard day-of, assemble, and bake. 2) Assemble & Refrigerate: Put the whole unbaked casserole together (covered) up to 12 hours ahead. Let it sit at room temp for 20-30 mins before baking; you may need 5-10 extra mins. 3) Bake & Reheat: Bake fully, cool, cover, and refrigerate. Reheat slices gently in the microwave or a 300°F oven until warmed through.

Q: My egg bake is watery in the middle! What happened?
A: Oh no, the dreaded sogginess! Three likely culprits: 1) Spinach Water: Did you squeeze it *thoroughly*? Frozen spinach holds tons of water – wring it out like you’re mad at it! 2) Undercooked Veggies: Ensure your leeks/mushrooms are cooked until their liquid evaporates before adding spinach. 3) Overcrowding/Undercooking: Using a smaller dish than recommended? It might take longer to cook through. Test the very center with a knife – it should come out clean, not wet. Cover loosely with foil if the top browns too fast before the center sets.

Q: Can I use fresh spinach instead of frozen?
A: Yes! Use about 6 packed cups of fresh spinach. Wash it, then wilt it *down* in the skillet with the mushrooms and leeks during the last 2-3 minutes of sautéing. Once wilted, transfer the mixture to a colander and press out as much excess liquid as possible before assembling. Fresh spinach adds a lovely brightness!

Q: The salmon seems dry. How can I prevent that?
A: Great catch! Two tips: 1) Don’t Overbake the Salmon Fillets: Bake them *just* until opaque and flaky (10-12 mins max for typical thickness). They’ll cook more in the custard. 2) Flake Gently & Distribute: Flake into slightly larger, bite-sized chunks rather than tiny shreds. Scatter them evenly so they’re protected by the custard and veggies during baking.

Nutritional Info (Per Serving, Approx. 1/8th of bake)

Calories: ~310 | Protein: 24g | Carbohydrates: 6g | Dietary Fiber: 2g | Sugars: 4g | Fat: 21g (Saturated Fat: 5g) | Cholesterol: 245mg | Sodium: 380mg

Note: Values are estimates based on specific ingredients used. Variations (like adding cheese) will change values.