Description
This stuffed salmon recipe turns fresh filets into an elegant seafood dish. A rich filling of cream cheese, spinach and select seasonings keeps the fish tender and moist as it cooks.
Ingredients
Scale
- 4 center-cut salmon filets (6 ounces each)
- 1/4 cup cream cheese (softened)
- 5 cups fresh baby spinach
- 2 teaspoons olive oil
- 1/4 cup grated parmesan cheese
- 1/4 cup shredded mozzarella
- 1 clove garlic (minced)
- 1 teaspoon Italian seasoning
- Salt and black pepper to taste
- 1 tablespoon lemon juice
Instructions
- The oven should be preheated to 425°F (218°C) with a parchment-lined baking sheet ready.
- Each salmon filet needs a pocket cut lengthwise through the middle. Make sure not to slice completely through.
- A skillet over medium heat works best for the olive oil. Add spinach and garlic until they wilt, which takes about 2-3 minutes.
- The wilted spinach should be mixed with softened cream cheese, parmesan, mozzarella and Italian seasoning in a bowl.
- Season the dried salmon filets with salt and pepper, then stuff each pocket with the spinach-cheese mixture.
- The stuffed filets go on the prepared baking sheet. A drizzle of olive oil finishes the preparation.
- The salmon needs 8-10 minutes in the oven and should flake easily with a fork when done.
Notes
- Thicker salmon filets, especially center-cut pieces, make stuffing easier.
- The cream cheese’s texture improves at room temperature – 10-15 minutes out of the fridge works well.
- Leftover salmon stays fresh in an airtight container for up to 24 hours in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Seafood
- Method: Baking
- Cuisine: Mediterranean