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A piece of salmon that has been butterflied and filled with a creamy spinach mixture and seasoned then baked on a parchment lined baking sheet with thinly sliced lemons on top.

Creamy Spinach Stuffed Salmon

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Description

This Creamy Spinach Stuffed Salmon recipe looks impressive, but it’s very simple to prepare. Dinner done in about thirty minutes.

Ingredients

Scale
  • 1 1/2 pound salmon filet, skin-off
  • 5 ounces fresh baby spinach
  • 4 ounces whipped cream cheese
  • 2 garlic cloves, minced
  • 1/3 cup Parmesan cheese, freshly grated
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 1/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 teaspoons olive oil
  • 4 thin slices of lemon
  • 1 tablespoon fresh chopped parsley, for garnish
  • Lemon wedges, for serving

For the Seasoning Blend:

  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon black pepper
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
 
 
 

Instructions

  1. Preheat the oven to 375°F.
  2. In a small bowl, combine the ingredients for the seasoning blend. Mix well. 
  3. Place the fresh baby spinach in a microwave-safe bowl and microwave for one minute. Squeeze out the excess water and chop.
  4. In a medium bowl, add the whipped cream cheese, chopped spinach, minced garlic, fresh lemon juice, lemon zest, salt and black pepper. Mix to combine.
  5. Pat the salmon filet dry and place on a parchment-lined baking sheet. Butterfly the salmon (see post for the how to).
  6. With the flaps open, generously fill the middle of the salmon to both edges with the spinach mixture. Close the flaps.
  7. Brush the exposed salmon with olive oil and season with the seasoning blend.
  8. Top with the thin slices of lemon.
  9. Bake for 15-20 minutes.
  10. Garnish with fresh chopped parsley and serve with lemon wedges.
  11. Serve and ENJOY!

Equipment

Notes

  • Use fresh ingredients for the best flavor, including fresh salmon, fresh spinach and freshly grated Parmesan cheese.
  • If using frozen salmon, thaw it completely in the refrigerator before cooking.
  • You can also make individual portions by creating a pocket in each salmon filet and filling with the spinach mixture.
  • Make sure to squeeze out as much water as possible from frozen spinach to prevent a watery filling.
  • Let the cream cheese come to room temperature before mixing to ensure a smooth, creamy filling.
  • Add a pinch of cayenne pepper or crushed red pepper flakes to the filling for a touch of heat. 
  • Use a sharp knife and make slow, deliberate cuts when butterflying the salmon to avoid tearing.
  • Fill the salmon with the spinach mixture generously, but avoid overstuffing to prevent spilling while baking.
  • Use your favorite seasoning blend.
  • Keep an eye on the salmon while baking to avoid overcooking; it should flake easily with a fork.
  • Allow the salmon to rest for a few minutes after baking to let the juices redistribute and enhance flavor.
  • Line your baking sheet with parchment paper to prevent sticking and make cleanup easier.
  • Alternatively, bake the salmon in a casserole dish.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Dinner
  • Method: Moderate
  • Cuisine: Seafood

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Find it online: https://www.charlottefashionplate.com/recipes/creamy-spinach-stuffed-salmon/