Stuffed Salmon
Creamy, savory salmon fillets stuffed with a rich filling of cream cheese, Parmesan, and spinach, perfect for a quick weeknight dinner.
Ingredients
For the stuffing
- 1 cup fresh spinach, chopped Frozen spinach works if thawed and excess water is squeezed out.
- 1/2 cup cream cheese, softened For a lighter filling, substitute half with plain Greek yogurt.
- 1/4 cup grated Parmesan cheese Substitute with pecorino or sharp cheddar for a different flavor.
- 1 clove garlic, minced
- 1/2 teaspoon salt Adjust to taste.
- 1/4 teaspoon black pepper Adjust to taste.
For the Salmon
- 4 pieces salmon fillets (6–8 oz each) Skin on or off as preferred. Trim any pin bones.
- 1 tablespoon olive oil For searing.
Instructions
Preparation
- Preheat the oven to 375°F (190°C). Lightly oil a baking dish or line it with parchment.
- In a bowl, mix chopped spinach, softened cream cheese, grated Parmesan, minced garlic, salt, and pepper until evenly combined. Taste and adjust salt and pepper.
- With a sharp knife, cut a horizontal pocket into the thickest side of each salmon fillet, ensuring not to slice all the way through.
- Spoon the spinach mixture into each pocket, leaving some space to avoid overstuffing.
Cooking
- Heat the olive oil in an oven-safe skillet over medium heat. Season the exterior of the salmon with a pinch of salt and pepper.
- Sear the stuffed fillets for 3–4 minutes per side until golden.
- Transfer the skillet to the preheated oven and bake for 12–15 minutes until the salmon flakes easily and reaches an internal temperature of 145°F (63°C).
- Let the fillets rest for 2–3 minutes before serving.
Notes
Serve with a squeeze of fresh lemon and a sprinkle of chopped parsley or dill. Great sides include roasted asparagus, creamy mashed potatoes, or a crisp green salad. For storage, refrigerate leftovers in an airtight container and use within 2-3 days, or freeze cooked fillets for up to 2 months.