Creamed Spinach–Stuffed Salmon
Elevating your salmon to new heights? Stuff it generously (with a delightful amount of cheese, of course). While we adore creating flavorful concoctions like our creamy Cajun-stuffed salmon, this recipe remains a timeless classic that we revisit time and time again. The combination of vibrant and decadent creamed spinach as the filling makes this 30-minute dinner a perfect choice for both busy weeknights and impressive dinner parties. Prepare to wow your guests with this dish.Essential tips for crafting creamed-spinach stuffed salmon:The spinach: In this recipe, we opted for frozen spinach that has been defrosted. However, be sure to thoroughly pat it dry before incorporating it into the cream cheese mixture to prevent excessive moisture. If you have fresh spinach on hand, feel free to use that instead. When measuring the frozen spinach, be sure to measure the amount after defrosting, not while it's still frozen.Prevent sticking: Prior to adding your salmon to the pan, generously coat it with olive oil. Place the salmon in the pan skin side up, and remember to season the skin with salt before flipping it.Avoid overfilling: To prevent the filling from spilling out during the cooking process, refrain from stuffing the pockets with an excessive amount of the mixture. Fill the pockets adequately, but be mindful not to go overboard to the point where it starts overflowing from the sides.
Ingredients
- 4 (6-oz.) salmon fillets
- Kosher salt
- Freshly ground black pepper
- 1/2 (8-oz.) block cream cheese, softened
- 1/2 c. shredded mozzarella
- 1/2 c. frozen spinach, defrosted
- 1/4 tsp. garlic powder
- Pinch of red pepper flakes
- 2 tbsp. extra-virgin olive oil
- 2 tbsp. butter
- Juice of 1/2 lemon
Instructions
- Season salmon all over with salt and pepper. In a large bowl, mix together cream cheese, mozzarella, spinach, garlic powder, and red pepper flakes.
- Using a paring knife, slice a slit in each salmon to create a pocket. Stuff pockets with cream cheese mixture.
- In a large skillet over medium heat, heat oil. Add salmon skin side up and cook until seared, about 6 minutes, then flip salmon. Add butter and squeeze lemon juice all over. Cook until skin is crispy, another 6 minutes. Serve warm.
Nutrition
Calories: 609kcalCarbohydrates: 2gProtein: 40gFat: 48gSaturated Fat: 17gCholesterol: 151mgSodium: 554mgPotassium: 712mgSugar: 1gCalcium: 125mgIron: 1mg
Tried this recipe?Let us know how it was!