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This Easy Spinach Stuffed Salmon is a tasty treat! Tender salmon fillets are filled with a creamy spinach and cheese mix that makes every bite special.
Honestly, who knew fish could taste this good? Plus, it looks impressive on the plate, so it’s perfect for dinner parties or just a nice night in!
I love how simple this dish is! Just whip up the filling, stuff the salmon, and bake. It’s a quick way to impress guests or enjoy a fancy meal at home!
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Key Ingredients & Substitutions
Salmon: Fresh salmon is a key ingredient here. You can use skin-on or skinless fillets. If you prefer, sub in trout or any firm white fish for a different flavor.
Spinach: Fresh spinach works best for its flavor and texture. If you’re in a pinch, frozen spinach can work, just make sure to squeeze out excess water after thawing.
Cream Cheese: This adds creaminess. If you want a lighter option, consider using Greek yogurt or ricotta cheese. Both will maintain a nice consistency.
Parmesan Cheese: Freshly grated Parmesan brings a great taste, but if you’re out, Pecorino Romano or nutritional yeast can serve as alternatives for a stronger flavor.
Breadcrumbs: They provide a little crunch. If you want it gluten-free, use crushed cornflakes or gluten-free breadcrumbs. You can skip them entirely for a softer filling.
How Do You Make a Pocket in Salmon Fillets Without Breaking Them?
Creating a pocket in salmon fillets is simple, but requires careful handling. Here’s how to do it without cutting all the way through:
- Select a sharp knife for precision.
- Place the salmon skin-side down on a cutting board.
- Cut horizontally into the thickest part of the fillet, leaving about 1/2 inch at the bottom.
- Move the knife gently back and forth to create a pocket without breaking through.
Practice makes perfect! Once you get the hang of it, you’ll be stuffing salmon like a pro.
How to Make Easy Spinach Stuffed Salmon
What You’ll Need:
- 4 salmon fillets (about 6 ounces each)
- 2 cups fresh spinach, chopped
- ½ cup cream cheese, softened
- ¼ cup grated Parmesan cheese
- ¼ cup breadcrumbs (optional for crunch)
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Lemon wedges (for serving)
How Much Time Will You Need?
This delightful dish takes about 15 minutes to prep and 15-20 minutes to cook. So, in just about 30-35 minutes, you’ll have a scrumptious meal ready to enjoy!
Instructions:
First things first, let’s get that oven warmed up! Preheat your oven to 375°F (190°C) so it’s ready to go when we need it. While it’s heating, grab a medium skillet and heat 1 tablespoon of olive oil over medium heat. Toss in the minced garlic and sauté it for about a minute until it’s nice and fragrant. You’ll love the smell!
Now, add the chopped spinach to the skillet. Cook it for about 2-3 minutes until it wilts down nicely. Once that’s done, take it off the heat and let it cool for a moment while you prepare the rest of the stuffing.
In a mixing bowl, combine your cooked spinach with softened cream cheese, grated Parmesan cheese, and breadcrumbs if you’re using them. Give it a good mix until everything is well combined. Season the mixture with a little salt and pepper to taste. It’s a tasty filling, trust me!
Here comes the fun part! Take your salmon fillets and, using a sharp knife, carefully cut a pocket in each one. Just slice horizontally, but be careful not to cut all the way through— we want to keep those delicious fillings inside!
Now it’s time to stuff! Spoon that lovely spinach mixture into each salmon pocket, pressing gently to make sure it all fits snugly. Yum!
Next, heat the remaining tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Place your stuffed salmon fillets skin side down in the skillet. Let them cook for about 3-4 minutes. You want that skin to get nice and crispy!
Carefully flip the salmon fillets over using a spatula, and transfer the whole skillet into your preheated oven. Bake them for 10-12 minutes, or until the salmon looks cooked through and flakes easily with a fork. You’re doing great!
Once they’re done, serve your stuffed salmon warm with some lemon wedges on the side for that extra zing of flavor. Enjoy every bite of this scrumptious dish!
Can I Use Frozen Salmon for This Recipe?
Yes, you can use frozen salmon! Just make sure to thaw it completely before starting to cook. You can thaw salmon in the fridge overnight or quickly by placing it in a sealed plastic bag and submerging it in cold water for about 30 minutes. Pat it dry before proceeding with the recipe.
What If I Don’t Have Cream Cheese?
No worries! If you’re out of cream cheese, you can substitute it with Greek yogurt or ricotta cheese for a lighter option. Just make sure to adjust the seasoning as needed since these alternatives might have a different flavor profile.
Can I Make This Recipe Ahead of Time?
Absolutely! You can prepare the spinach filling and stuff the salmon fillets a day in advance. Just cover them tightly with plastic wrap and refrigerate. When you’re ready to cook, bake them straight from the fridge, but add a couple of extra minutes to the cooking time to ensure they’re heated through.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, place the salmon in a preheated oven at 350°F (175°C) for about 10 minutes until warmed through, or use the microwave, covering it to retain moisture.
