Stuffed Salmon with Spinach and Cream Cheese Recipe

Introduction

This stuffed salmon recipe combines tender, flaky fish with a rich and flavorful spinach and cheese filling. It’s quick to prepare and perfect for a healthy weeknight dinner or an impressive meal for guests.

Ingredients

• 4 skinless salmon filets
• 2 tablespoons olive oil
• 1 teaspoon salt
• ½ teaspoon pepper
• 3 tablespoons water
• 4 cups baby spinach
• 4 ounces cream cheese (softened)
• ¼ cup parmesan cheese
• ½ teaspoon salt
• 2 teaspoons lemon pepper
• 1 teaspoon Italian seasoning
• Juice from 1 lemon (additional lemons for serving)

Instructions

1. Step 1: Preheat your oven to 475 degrees Fahrenheit and prepare a baking sheet by lining it with parchment paper.
2. Step 2: Dry your salmon filets with a paper towel. Rub them with olive oil and sprinkle salt and pepper on both sides.
3. Step 3: Cut a slit into the side of each filet carefully, making a pocket without cutting all the way through.
4. Step 4: In a medium pan over medium-high heat, sauté the spinach with the water until wilted. Remove from heat and drain any excess water if necessary.
5. Step 5: In a medium bowl, combine the cooked spinach, cream cheese, parmesan cheese, salt, lemon pepper, and Italian seasoning. Mix until well blended.
6. Step 6: Stuff each salmon filet with the mixture and place them on the prepared baking sheet. Just before baking, drizzle lemon juice over each stuffed filet.
7. Step 7: Bake for 8–10 minutes or until the salmon flakes easily with a fork.
8. Step 8: Serve the stuffed salmon fresh with sliced lemon on the side.

Tips & Variations

• For extra flavor, add minced garlic to the spinach mixture before sautéing.
• Try substituting kale or Swiss chard for the spinach for a slightly different texture.
• If you prefer a creamier filling, mix in a tablespoon of mayonnaise or sour cream with the cream cheese.
• Serve with a side of roasted vegetables or a light salad for a balanced meal.

Storage

Store any leftover stuffed salmon in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven at 350 degrees Fahrenheit for about 10 minutes or until warmed through to avoid drying out the fish.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salmon with skin on for this recipe?

Yes, you can use salmon with skin, but the filets may take a bit longer to cook. You may also want to sear the skin side first for a crispy texture before stuffing.

Is it possible to prepare this dish ahead of time?

You can prepare the stuffed salmon filets ahead and keep them covered in the refrigerator for a few hours before baking. Avoid stuffing too far in advance to prevent the filling from making the fish soggy.