Creamy Spinach Stuffed Salmon
User Reviews
5.0
90 reviews
Excellent
Creamy Spinach Stuffed Salmon
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Creamy Spinach Stuffed Salmon in garlic butter is a new delicious way to enjoy salmon! Filled with cream cheese, spinach, parmesan cheese and garlic, this salmon beats anything found in a restaurant. A low carb salmon recipe that includes pan fried AND oven baked methods!
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Ingredients
Salmon:
- 4 skinless salmon fillets
- 1 pinch salt to season
- 1 pinch pepper to season
- 2 tablespoons lemon juice
- 2 tablespoons olive oil divided
- 1 tablespoon unsalted butter
Filling:
- 4 ounces cream cheese at room temp
- 4 ounces frozen spinach thawed
- ¼ cup Parmesan Cheese finely grated
- 2 teaspoons minced garlic
- 1 pinch salt
- 1 pinch pepper
Optional Garlic Butter:
- 1 tablespoon unsalted butter
- 1 tablespoon garlic minced
- 1 tablespoon lemon juice
Instructions
- Place each salmon fillet on a flat surface. Season both sides with salt, pepper, 1 tablespoon olive oil and lemon juice. Cut a slit or pocket about ¾ quarter of the way through, being careful not to cut all the way.
- Squeeze excess liquid out of the spinach discard liquid. In a medium-sized bowl, mix together the spinach, cream cheese, parmesan cheese and garlic. Season with salt and pepper.
- Fill salmon 'pockets' with 1-2 tablespoons of the spinach dip, spreading evenly with the back of the spoon.
For Stove Top:
- Heat butter and remaining oil in a skillet (or non stick pan) over medium-high heat. Add the salmon and fry until golden (about 6 to 7 minutes). Carefully flip and allow to cook on the other side until golden and cooked through (another 6-7 minutes, depending on the size of your fillets).
- Optional: cover with a lid and continue cooking for a further 2-3 minutes, if necessary, until cooked through.
- Transfer to a warm plate to make garlic butter.
- Garlic Butter: Melt the butter in the remaining oil/juices in the pan leftover from the salmon. Add the garlic and lemon juice; saute until garlic is fragrant (about 30 seconds). Remove and serve with the salmon.
For Oven Baked Salmon:
- Preheat oven to 350°F (175°C). Place stuffed salmon fillets in a shallow lightly greased baking pan. Bake for 10-15 minutes or until salmon is cooked through, opaque in centre and flakes easily with fork.
- Pour pan juices out into a skillet or frying pan. Add butter, garlic and lemon juice; saute until garlic is fragrant (about 30 seconds). Remove and serve with the salmon.
Notes
- For remaining cream cheese mixture!
- If you have too much cream cheese, you can create a creamy sauce with it for serving:
- If you're wanting to save the reserved dip for later instead of using it in a cream sauce, simply refrigerate it up to 4 days OR freeze up to 3 months in a plastic container.
- Mix remaining cream cheese mixture with ¼ cup fish or chicken stock and ¼ cup heavy cream (or thickened cream) in saucepan.
- Bring to a gentle boil, stirring frequently, until combined and warmed through.
Nutrition Information
Show Details
Calories
424kcal
(21%)
Carbohydrates
6g
(2%)
Protein
42g
(84%)
Fat
26g
(40%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
5g
Monounsaturated Fat
11g
Trans Fat
0.2g
Cholesterol
116mg
(39%)
Sodium
416mg
(17%)
Potassium
1.044mg
(0%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
3.632IU
(0%)
Vitamin C
7mg
(8%)
Calcium
239mg
(24%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 424 kcal
% Daily Value*
| Calories | 424kcal | 21% |
| Carbohydrates | 6g | 2% |
| Protein | 42g | 84% |
| Fat | 26g | 40% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 116mg | 39% |
| Sodium | 416mg | 17% |
| Potassium | 1.044mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 3.632IU | 0% |
| Vitamin C | 7mg | 8% |
| Calcium | 239mg | 24% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
90 reviews
Excellent
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