Spinach Stuffed Salmon
Yield: 4 servings
Calories: 421kcal
Delicious stuffed salmon recipe with creamy spinach filling, it's an easy gourmet meal ready in 30 minutes!
Ingredients
- 4 ounces (113 g) cream cheese, softened
- ½ cup (60 g) grated parmesan cheese
- ½ cup (30 g) baby spinach, finely chopped
- 1 tablespoon (2 g) chopped dill
- 1 teaspoon lemon zest
- 1 teaspoon (3 g) minced garlic
- ¾ teaspoon (5 g) kosher salt, divided
- ½ teaspoon black pepper, divided
- 4 (908 g) salmon fillets, about 6 to 8 ounces, skin off
- 2 tablespoons (30 ml) unsalted butter, melted, or olive oil
Instructions
- Preheat the Oven - Set the oven rack to the middle position. Heat the oven to 375ºF (191ºC).
- Make the Filling - In a medium bowl, combine softened cream cheese, parmesan cheese, spinach, dill, lemon zest, garlic, ½ teaspoon salt, and ¼ teaspoon black pepper. Set aside, or cover and refrigerate if not stuffing salmon right away.
- Cut the Pockets - On the side of the salmon fillet, cut a 3 to 4-inch long slit lengthwise to create a pocket. Make sure not to cut all the way through. Repeat with the remaining pieces.
- Stuff the Fillets - Evenly spread the cheese mixture into the pocket of each fillet, about 3 to 4 tablespoons. If available, close the opening with toothpicks to secure the filling inside.
- Season the Surface - Transfer the fillets to a lightly greased foil-lined sheet pan. Brush the surface with melted butter. In a small bowl, combine ¼ teaspoon salt and ¼ teaspoon black pepper. Evenly season the fillets.
- Bake, then Broil - Bake until the thickest part reaches an internal temperature of 125ºF (52ºC) on a meat thermometer, about 12 to 14 minutes. Remove the tray from the oven.Change the oven setting to broil on high. Cook until the surface is light golden brown, about 2 to 4 minutes.
- Serve - If desired, transfer to a paper towel-lined plate to drain the excess grease on the bottom. Serve immediately while hot.
Notes
- Storing: Cool completely and store in an airtight container for up to 3 days.
- Reheat: Cover and reheat in the microwave on the high setting in 30-second intervals until hot. Alternatively, heat in the oven at 350ºF until hot.
- For Pan-Seared Salmon - Heat a 12-inch stainless steel, cast iron, or nonstick pan over medium heat. Add olive oil, then turn the heat to medium-high. Add the salmon, presentation side down, and press it into the pan for about 10 seconds. Reduce the heat to medium. Cook until the surface is crispy, about 3 to 5 minutes. Flip and cook until the edges are opaque and the center is slightly translucent, about 3 to 5 minutes.
- Using Frozen Spinach: Defrost and squeeze out the excess moisture. You will need ½ cup of chopped frozen spinach.
Nutrition
Calories: 421kcal | Carbohydrates: 4g | Protein: 39g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 141mg | Sodium: 822mg | Potassium: 923mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1005IU | Vitamin C: 2mg | Calcium: 167mg | Iron: 2mg
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Recipe Video