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Spinach Stuffed Salmon

Spinach Stuffed Salmon Recipe

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 390
Ingredients Method Notes

Ingredients
  

  • 4 center-cut salmon fillets, 6 oz each, skin on
  • 3 cups fresh baby spinach, roughly chopped
  • 4 oz cream cheese, softened
  • 1/4 cup finely grated Parmesan
  • 2 garlic cloves, minced
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 tbsp olive oil
  • Lemon wedges and chopped parsley, for serving

Method
 

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment. Wilt the spinach and garlic in a dry skillet, about 2 minutes, then blot dry and mix with the cream cheese, Parmesan, 1/4 tsp salt, and 1/4 tsp pepper until thick and spreadable.
  2. Pat salmon dry, cut a horizontal pocket in each fillet, then rub with olive oil and season with the remaining 1/4 tsp salt and pepper.
  3. Divide the spinach filling among the pockets, pressing it in gently.
  4. Place fillets on the baking sheet and bake 18 to 20 minutes, until salmon flakes easily and the filling is golden.
  5. Transfer to plates, spoon any escaped filling back on top, and finish with parsley and a squeeze of lemon.

Notes

If your salmon fillets are very thick or cold from the fridge, they may need an extra 2 minutes. Pull them at 140°F (60°C) internal temp and the carryover heat will bring them to 145°F (63°C) as they rest.