Here’s a flavorful recipe for Spinach & Cream Cheese Stuffed Salmon—rich, creamy, and elegant, perfect for a dinner plate:
Ingredients (Serves 2–4)
- 2 large salmon fillets (6–8 oz each), skin on
- 3 oz cream cheese, softened
- 1 cup fresh spinach, chopped
- 2 cloves garlic, minced
- 2 tbsp grated Parmesan cheese
- 1 tsp lemon zest
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp olive oil
- Lemon wedges for serving
Instructions
- Preheat Oven
- Preheat oven to 375°F (190°C).
- Prepare the Filling
- In a bowl, combine cream cheese, chopped spinach, garlic, Parmesan, lemon zest, salt, and pepper. Mix until smooth.
- Stuff the Salmon
- Slice a pocket lengthwise along the thick side of each salmon fillet (do not cut all the way through).
- Fill each pocket with the spinach & cream cheese mixture.
- Sear (Optional, for extra flavor)
- Heat olive oil in an oven-safe skillet over medium-high heat.
- Sear the salmon, skin-side down, for 2–3 minutes until the skin is crisp.
- Bake
- Transfer the skillet to the oven (or place salmon on a baking sheet).
- Bake 12–15 minutes, until salmon is cooked through and flaky.
- Serve
- Garnish with lemon wedges and extra Parmesan if desired.
- Pairs well with roasted vegetables, rice, or a light salad.
If you want, I can also give you a creamy Cajun-style version of this stuffed salmon that has a bit of spice, perfect for a Southern-inspired dinner plate. Do you want me to do that?
