Creamy Spinach Stuffed Salmon
User Reviews
5
Creamy Spinach Stuffed Salmon
Description
Creamy Spinach Stuffed Salmon starts with skinless salmon fillets seasoned with salt, pepper, lemon juice, and olive oil. A slit is cut into each fillet to create a pocket for the filling made from squeezed thawed spinach, cream cheese at room temperature, grated Parmesan, minced garlic, and seasoning. The salmon is pan-fried in butter and olive oil on the stovetop until golden and cooked through, with an optional step to cover and finish cooking gently. An optional garlic butter sauce enhances flavor when poured over the served fillets. The filling provides a rich, creamy texture that contrasts with the flaky salmon, while lemon juice and herbs add brightness to the dish.
This approach yields a balanced combination of tender fish and creamy, savory filling suitable for a simple but flavorful meal. It can be served as a main course accompanied by vegetables or grains.
If extra filling remains, it can be turned into a sauce by simmering with stock and cream, or refrigerated for up to 4 days or frozen for longer storage.
Ingredients
Salmon:
- 4 salmon skinless fillets
- 1 pinch salt to season
- 1 pinch black pepper to season
- 2 tablespoons lemon juice
- 2 tablespoons olive oil divided
- 1 tablespoon butter unsalted
Filling:
- 4 ounces cream cheese at room temp
- 4 ounces spinach thawed, frozen
- ¼ cup Parmesan Cheese finely grated
- 2 teaspoons garlic minced
- 1 pinch salt
- 1 pinch black pepper
Optional Garlic Butter:
- 1 tablespoon butter unsalted
- 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
- The leftover cream cheese and spinach mixture can be transformed into a creamy sauce by heating with fish or chicken stock and heavy cream.
- Store any unused filling in the refrigerator for up to 4 days or freeze it for up to 3 months.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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