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Salmon Gnocchi Bake with Gremolata on a casserole dish.
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Salmon Gnocchi Bake

Super easy and ready in about 30 minutes, this hot and hearty seafood dish features tender, flaky salmon and gnocchi. The sauce is Tuscan inspired, and is so perfect with the flavors in this 1-dish seafood bake!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American, Italian
Keyword: salmon, salmon bake
Servings: 4 servings
Calories: 632kcal
Author: Chef Jenn

Ingredients

Salmon Gnocchi Bake:

  • 4 salmon fillets about 16 ounces
  • 1 pound gnocchi
  • 1 cup vegetable broth hot
  • 4 ounces cream cheese softened
  • ¼ cup basil pesto purchased or made fresh
  • 1 teaspoon lemon zest
  • 4 ounces baby spinach  wilted
  • ¼ cup sundried tomatoes chopped

Gremolata Topping:

  • ¼ cup parsley chopped
  • 1 tablespoon pine nuts toasted and chopped
  • 1 teaspoon lemon zest
  • 1 teaspoon lemon juice
  • 1 clove garlic finely minced
  • 1 pinch red pepper flakes

Instructions

  • Heat your oven to 400°F (200°C).
  • Boil the gnocchi according to package instructions. Drain and rinse under cold water to stop the cooking. Set aside.
  • Whisk the hot vegetable broth, cream cheese, and basil pesto in a bowl until smooth.
  • Toss the cooked gnocchi, wilted spinach, and chopped sundried tomatoes in the sauce, ensuring everything is coated evenly.
  • Spread the gnocchi mixture in an even layer in a casserole dish. Place the salmon fillets on top.
  • Sprinkle the salmon with salt and pepper to taste. Bake for 15–20 minutes, or until the salmon reaches an internal temperature of 125°F and is just cooked through.
  • While the bake is in the oven, mix together parsley, toasted pine nuts, lemon zest, lemon juice, garlic, and red pepper flakes in a small bowl.
  • Let the bake rest for a few minutes after removing it from the oven. Top with gremolata just before serving for an extra burst of flavor.

Notes

Chef Jenn’s Tips

  • Lightly toast the pine nuts for the gremolata to bring out their natural nuttiness.
  • Avoid overcooking the gnocchi—it should be tender but not mushy.
  • The gremolata is best added just before serving to keep its fresh, zesty flavor intact.
  • This dish can be prepped ahead and baked fresh when ready to serve.

Nutrition

Serving: 1filet | Calories: 632kcal | Carbohydrates: 50g | Protein: 43g | Fat: 29g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Cholesterol: 123mg | Sodium: 961mg | Potassium: 1307mg | Fiber: 5g | Sugar: 5g | Vitamin A: 3929IU | Vitamin C: 18mg | Calcium: 140mg | Iron: 7mg