Description
Bake succulent salmon fillets stuffed with a rich, creamy spinach and cream cheese filling. This recipe is quick enough for a weeknight but elegant enough for guests.
Ingredients
Scale
- 4 (6 oz) salmon fillets, skin on or off
- 1 tablespoon olive oil
- Salt and black pepper to taste
- 4 oz cream cheese, softened
- 1/2 cup frozen chopped spinach, thawed and squeezed dry
- 2 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
- 1 tablespoon fresh lemon juice
Instructions
- Preheat your oven to 400°F (200°C). Lightly grease a baking dish.
- In a small bowl, combine the softened cream cheese, dried spinach, minced garlic, Parmesan cheese, and lemon juice. Mix until fully combined.
- Pat the salmon fillets dry. If using skin-on fillets, carefully slice a pocket into the thickest side of each fillet, being careful not to cut all the way through to the other side.
- Divide the cream cheese mixture evenly and stuff it into the pocket of each salmon fillet.
- Place the stuffed salmon fillets in the prepared baking dish. Drizzle the tops with olive oil and season with salt and pepper.
- Bake for 12 to 15 minutes, or until the salmon is cooked through and flakes easily with a fork.
- Serve immediately.
Notes
- For a low-carb option, serve with steamed asparagus or a side salad.
- If you cannot slice a pocket, you can spread the mixture over the top of the fillets and secure it with toothpicks before baking.
- Squeezing the moisture out of the thawed spinach is crucial to prevent a watery filling.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 fillet
- Calories: 380
- Sugar: 2
- Sodium: 350
- Fat: 25
- Saturated Fat: 14
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 3
- Fiber: 1
- Protein: 33
- Cholesterol: 110