Stuffed Salmon with Cream Cheese and Spinach
Elevate your dinner table with this restaurant-quality stuffed salmon: fillets filled with a creamy blend of cream cheese, spinach, garlic, herbs, and lemon. It’s surprisingly simple yet indulgent, offering flaky fish wrapped around a flavorful, luscious filling. Perfect for weeknights or special occasions!
Ingredients
- 4 salmon fillets skin-on, about 6 ounces each
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 4 ounces cream cheese softened
- 1 cup baby spinach chopped
- 2 garlic cloves minced
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon fresh dill chopped
- 1 tablespoon green onion finely sliced
Instructions
- Preheat your oven to 375°F and line a baking sheet with parchment paper or foil.
- In a medium mixing bowl, combine the softened cream cheese, chopped spinach, minced garlic, Parmesan cheese, lemon juice, lemon zest, chopped dill, and green onion. Stir until well combined.
- Using a sharp knife, carefully slice a pocket into the side of each salmon fillet. Do not cut all the way through.
- Season both the outside and inside of each fillet with olive oil, salt, and black pepper.
- Use a spoon to stuff each fillet with the prepared cheese and spinach mixture, pressing gently to fill the pocket fully.
- Place the stuffed salmon fillets onto the prepared baking sheet.
- Bake in the preheated oven for 18 to 20 minutes or until the salmon flakes easily with a fork and the filling is hot and creamy.
- Remove from the oven and let rest for 5 minutes before serving. Garnish with additional dill or lemon wedges if desired.
Nutrition
Calories: 400kcalCarbohydrates: 4gProtein: 36gFat: 26gSodium: 510mgFiber: 1gSugar: 1g
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