Stuffed Salmon with Spinach (Print Version)
# Ingredients:
→ For the Salmon
01 -
4 salmon fillets (6–8 oz each), skinless and boneless
02 -
1 tbsp olive oil
03 -
1 tsp paprika
04 -
1 tsp garlic powder
05 -
1/2 tsp salt
06 -
1/4 tsp black pepper
→ For the Filling
07 -
1 cup fresh spinach, chopped
08 -
1/3 cup cream cheese, softened
09 -
1/4 cup grated Parmesan cheese
10 -
1/4 cup shredded mozzarella cheese
11 -
1 clove garlic, minced
12 -
1/2 tsp onion powder
13 -
Salt and pepper, to taste
# Instructions:
01 -
Preheat your oven to 375°F (190°C). Lightly grease a baking dish or line it with parchment paper.
02 -
Using a sharp knife, carefully slice a pocket into the side of each salmon fillet, being careful not to cut all the way through. Rub each fillet with olive oil and season with paprika, garlic powder, salt, and black pepper.
03 -
In a medium bowl, combine the spinach, cream cheese, Parmesan cheese, mozzarella cheese, minced garlic, onion powder, salt, and pepper. Mix until well combined.
04 -
Divide the filling into 4 equal portions and spoon it into the pocket of each salmon fillet. Press gently to close the pockets.
05 -
Place the stuffed salmon fillets in the prepared baking dish. Bake in the preheated oven for 18-22 minutes, or until the salmon is cooked through and flakes easily with a fork (internal temperature of 145°F/63°C).
06 -
Remove from the oven and let rest for 5 minutes. Serve warm with your favorite sides like roasted vegetables, rice, or a crisp salad.
# Notes:
01 -
Spinach Substitution: Use kale or arugula if you don’t have spinach.
02 -
Cheese Options: Swap mozzarella for feta or goat cheese for a tangy twist.
03 -
Pan-Seared Option: For a crispier texture, sear the salmon in a hot skillet for 2-3 minutes per side before baking.