Stuffed Salmon with Spinach and Cream Cheese Recipe

Introduction

Stuffed salmon is a flavorful and elegant dish perfect for a weeknight dinner or special occasion. Tender salmon filets are filled with a creamy spinach and cheese mixture, then baked to perfection. This recipe is simple yet impressive, delivering a delicious balance of savory and fresh flavors.

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 and rub them with olive oil, then sprinkle salt and pepper on both sides.
3. Step 3: Cut a slit in the side of each filet, being careful not to cut all the way through, just enough to create a pocket for the filling.
4. Step 4: In a medium pan over medium-high heat, sauté the spinach with water until wilted. Remove the spinach from heat and drain any excess water if needed.
5. Step 5: In a medium bowl, combine the cooked spinach, cream cheese, parmesan cheese, salt, lemon pepper, and Italian seasoning. Mix well until fully combined.
6. Step 6: Stuff each salmon filet with the filling and place them on the parchment-lined baking sheet. Just before baking, pour the 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 fresh with sliced lemon on the side.

Tips & Variations

• Use fresh spinach for a brighter flavor, but frozen spinach can be used if well drained.
• For extra richness, add a little shredded mozzarella or cheddar to the filling.
• Try different herbs like dill or thyme to change the flavor profile.
• Serve with a side of roasted vegetables or a light salad for a complete meal.

Storage

Store leftover stuffed salmon in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave until warmed through, being careful not to overcook the fish.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the stuffed salmon ahead of time?

You can stuff the salmon filets a few hours ahead and keep them covered in the refrigerator until ready to bake.

What if I don’t have lemon pepper seasoning?

You can substitute with a mix of freshly ground black pepper and lemon zest for a similar bright flavor.

Stuffed Salmon with Spinach and Cream Cheese Recipe

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4.7 from 92 reviews

This Stuffed Salmon recipe features tender salmon filets filled with a flavorful mixture of sautéed spinach, cream cheese, parmesan, and aromatic seasonings, then baked to perfection. It’s a quick and delicious dish perfect for a nutritious weeknight dinner or an impressive meal for guests.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

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Salmon and Seasoning

• 4 skinless salmon filets
• 2 tablespoons olive oil
• 1 teaspoon salt
• ½ teaspoon pepper
• 3 tablespoons water

Stuffing

• 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. Preheat Oven: Preheat your oven to 475 degrees Fahrenheit and prepare a baking sheet by lining it with parchment paper to prevent sticking and ensure easy cleanup.
2. Prepare Salmon: Pat the salmon filets dry with a paper towel to remove excess moisture. Rub each filet evenly with olive oil and season both sides with salt and pepper for balanced flavor.
3. Create Pockets: Carefully cut a slit on the side of each salmon filet to create a pocket for the stuffing. Be cautious not to cut all the way through to keep the stuffing inside during baking.
4. Sauté Spinach: In a medium pan over medium-high heat, add the water and spinach. Sauté until the spinach wilts, then remove from heat. Drain any excess water to avoid soggy stuffing.
5. Prepare Stuffing: In a medium bowl, combine the cooked spinach, softened cream cheese, parmesan cheese, salt, lemon pepper, and Italian seasoning. Mix thoroughly until the filling is well-blended and creamy.
6. Stuff Salmon: Carefully stuff each salmon filet pocket with the prepared filling. Place the stuffed filets on the parchment-lined baking sheet. Right before baking, drizzle the lemon juice over each stuffed filet for a fresh, tangy flavor.
7. Bake: Bake the stuffed salmon in the preheated oven for 8-10 minutes, or until the salmon flakes easily with a fork indicating it’s cooked through but still moist.
8. Serve: Serve the stuffed salmon hot, garnished with additional lemon slices if desired for extra zest and presentation.

Notes

• Make sure not to overcook the salmon to keep it moist and tender.
• You can substitute fresh spinach with frozen, just thaw and drain thoroughly before use.
• Use parchment paper to avoid sticking and ease cleanup.
• Additional lemon wedges add a nice fresh touch when serving.
• This dish pairs well with light salads, quinoa, or roasted vegetables.

Keywords: stuffed salmon, baked salmon, spinach stuffed salmon, healthy salmon recipe, quick dinner, cream cheese stuffed fish