Description
This stuffed salmon recipe features flaky fillets filled with a creamy mixture of sautéed spinach, cream cheese, and Parmesan, creating a delicious and healthy meal. Perfect for a weeknight dinner or special occasion, it’s easy to prepare and packed with flavor.
Ingredients
Scale
- 4 salmon fillets (6 ounces each)
- 2 cups fresh spinach, chopped
- 1 cup cream cheese, softened
- 1/2 cup grated Parmesan cheese
- 1/4 cup breadcrumbs
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon lemon juice
- 1 teaspoon dried dill
- Salt and pepper to taste
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- In a medium skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Then, add the chopped spinach and cook until wilted, about 2-3 minutes. Remove from heat and let it cool slightly.
- In a large mixing bowl, combine the softened cream cheese, grated Parmesan cheese, breadcrumbs, lemon juice, and dried dill. Add the sautéed spinach to the mixture. Season with salt and pepper to taste. Mix everything together until well combined.
- Preheat your oven to 375°F (190°C).
- Place the salmon fillets skin-side down on a clean cutting board. Using a sharp knife, carefully cut a pocket into each fillet, starting at the thickest part and slicing horizontally.
- Take a generous amount of the spinach and cream cheese filling and stuff it into each salmon pocket. Press the filling in gently.
- Place the stuffed salmon fillets in a greased baking dish. Spread any leftover filling on top of the salmon if desired.
- Drizzle a little olive oil over the top of the salmon and sprinkle with additional salt, pepper, and dill.
- Place the baking dish in the preheated oven and bake for about 20-25 minutes, or until the salmon is cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
- Once the salmon is done, remove it from the oven and let it rest for a few minutes. Sprinkle with fresh parsley before serving.
- Serve the stuffed salmon with your choice of sides, such as roasted vegetables or a light salad.
Notes
- Choosing Salmon: Opt for bright-colored, fresh-smelling salmon fillets. Wild-caught salmon is often more flavorful.
- Variations: Customize the filling with sun-dried tomatoes, artichokes, or crumbled feta cheese for different flavors.
- Make Ahead: Prepare the filling a day in advance and store it in the refrigerator. Stuff the salmon just before baking.
- Leftovers: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently.
- Prep Time: 15 minutes
- Cook Time: 25 minutes