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Creamy Spinach Stuffed Salmon

Two pieces of baked stuffed salmon with a creamy spinach filling and a golden, cheesy crust.
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Bake tender salmon fillets filled with a rich, creamy spinach and Parmesan mixture. This recipe delivers restaurant-quality flavor that is simple enough for a weeknight dinner.

Ingredients

Scale
  • 4 (6 ounce) salmon fillets, skin on or off
  • 1 tablespoon olive oil
  • Salt and black pepper to taste
  • 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
  • 4 ounces cream cheese, softened
  • 1/2 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup heavy cream

Instructions

  1. Preheat your oven to 400°F (200°C). Lightly grease a baking dish or line it with parchment paper.
  2. Pat the salmon fillets dry with paper towels. If the fillets are thick, carefully slice a pocket into the side of each fillet, being careful not to cut all the way through to the other side.
  3. In a medium bowl, combine the dried spinach, softened cream cheese, Parmesan cheese, minced garlic, nutmeg, and heavy cream. Mix until the filling is smooth and well combined.
  4. Spoon the spinach mixture evenly into the pockets of the salmon fillets. If you cannot pocket the salmon, spread the mixture over the top of each fillet.
  5. Rub the outside of the salmon with olive oil and season generously with salt and pepper.
  6. Place the stuffed salmon fillets in the prepared baking dish.
  7. Bake for 12 to 18 minutes, or until the salmon is cooked through and flakes easily with a fork. Cooking time depends on the thickness of your fillets.
  8. Serve immediately.

Notes

  • For a low-carb option, this recipe naturally fits a low-carb lifestyle.
  • If you prefer a crispier top, place the baking dish under the broiler for the last 1-2 minutes, watching closely to prevent burning.
  • You can substitute crab meat or cooked shrimp into the filling for a seafood stuffed salmon variation.

Nutrition

Find it online: https://yumdrizzle.com/stuffed-salmon-creamy-spinach-recipe/