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- 4 salmon fillets, skinless - 2 cups fresh spinach, chopped - 3 cloves garlic, minced - 1 cup cream cheese, softened - 1/4 cup grated Parmesan cheese - 1/2 teaspoon lemon zest - 1 tablespoon lemon juice - Salt and pepper to taste - 1 tablespoon olive oil - 1 teaspoon dried dill - 1/4 teaspoon red pepper flakes - Sharp knife - Skillet - Baking sheet - Parchment paper - Medium mixing bowl Gathering the right ingredients is key to creating the best creamy garlic spinach stuffed salmon. You will need fresh salmon fillets, spinach, and garlic. These flavors mix to create a rich, delicious filling. For a little extra flair, consider adding dried dill or red pepper flakes. Dill gives a nice herbal note, while red pepper flakes add heat. Make sure you have the right tools. A sharp knife helps you create pockets in the salmon. A skillet is great for sautéing the garlic and spinach. A baking sheet lined with parchment paper makes cleanup easy too. With these ingredients and tools, you're all set to start cooking this delightful dish! {{ingredient_image_1}} First, turn your oven to 375°F (190°C). This will ensure the salmon cooks evenly. While the oven heats, gather your ingredients. You will need four skinless salmon fillets, two cups of fresh spinach, three cloves of minced garlic, and one cup of softened cream cheese. Don't forget the Parmesan cheese, lemon zest, lemon juice, olive oil, salt, pepper, and optional dill or red pepper flakes. Next, heat a skillet over medium heat. Add one tablespoon of olive oil to the skillet. Once hot, add the minced garlic. Sauté for about one minute until you smell the garlic. Now, toss in the chopped spinach. Cook it for two to three minutes until it wilts. Remove the skillet from heat. In a medium bowl, mix the softened cream cheese, grated Parmesan, lemon zest, and lemon juice. Stir until the mixture is smooth. Add the spinach and garlic mixture. Season with salt, pepper, and optional dill or red pepper flakes. Take your salmon fillets and place them on a cutting board. Use a sharp knife to slice a pocket into each fillet. Be careful not to cut all the way through. Now, fill each pocket with the creamy spinach mixture. Make sure to stuff them generously to enjoy the flavors in every bite. Lay the stuffed salmon fillets on a baking sheet lined with parchment paper. Bake them in the preheated oven for 15 to 20 minutes. You will know they are done when the salmon flakes easily with a fork. For a crispy top, you can broil the salmon for an extra two to three minutes at the end. This adds a nice texture and flavor. When choosing fresh salmon, look for bright, shiny skin. The fish should smell like the ocean, not fishy. Press gently on the flesh; it should spring back. If it leaves an indent, it is not fresh. Check for clear eyes, which signal freshness. Always choose wild-caught salmon when possible for the best flavor. To make your stuffed salmon perfect, use a sharp knife. Carefully slice a pocket in each fillet. Don’t cut all the way through; you want it to hold the stuffing. Make the stuffing creamy and flavorful. Mix in salt and pepper to taste. Bake until the salmon flakes easily with a fork. If you like a crispy top, broil for a few minutes at the end. For a lovely presentation, place the stuffed salmon on a bed of rice or quinoa. This adds color and texture. Use fresh herbs like parsley or dill for garnish. A few lemon wedges on the side brighten the plate. This simple touch makes the dish look fancy and inviting. Serving it this way impresses your guests and family. Pro Tips Fresh Spinach Matters: Always use fresh spinach for a vibrant flavor and better texture. Avoid frozen spinach as it can make the filling watery. Perfectly Cooked Salmon: To ensure your salmon is cooked evenly, let it come to room temperature for about 15-20 minutes before baking. Customize Your Filling: Feel free to add other ingredients like sun-dried tomatoes, artichokes, or feta cheese to the filling for a unique flavor twist. Check for Doneness: Use a fork to gently flake the thickest part of the salmon; if it flakes easily and is opaque, it's ready to serve! {{image_2}} You can change the cheese in this dish. Try mozzarella for a gooey texture. Feta gives a salty taste. Add goat cheese for creaminess and tang. Herbs can also change the flavor. Fresh basil or parsley adds brightness. Thyme or oregano brings warmth. Use what you love to make it yours. Salmon is great, but other fish work too. Try stuffed trout or tilapia. If you prefer meat, chicken breast is a good choice. Just ensure to pound them thin. You can even use portobello mushrooms for a tasty vegetarian option. Each protein adds its own twist. You can grill your stuffed salmon for a smoky flavor. Just wrap it in foil to keep it moist. Pan-searing is another option. Heat oil in a pan, then cook the salmon on medium heat. Both methods give a nice crust while keeping the filling creamy. To keep your leftover stuffed salmon fresh, place it in an airtight container. Make sure to let it cool down first. I usually store it in the fridge. It can last for about 2-3 days. If you want to keep it longer, freezing is a great option. When you’re ready to eat the leftover salmon, preheat your oven to 350°F (175°C). Place the salmon on a baking sheet. Cover it with foil to keep it moist. Heat it for about 10-15 minutes. You can also reheat it in the microwave for about 1-2 minutes, but it may dry out a bit. To freeze stuffed salmon, wrap each piece tightly in plastic wrap. Then, place them in a freezer bag or container. Be sure to remove as much air as possible. Label the bag with the date. The salmon can be frozen for up to 2-3 months. To thaw, place it in the fridge overnight before reheating. You can use Greek yogurt or ricotta cheese. Both options offer a creamy texture. They will change the taste slightly, but they work well. If you want a vegan choice, try cashew cream. This is made by blending soaked cashews with a bit of lemon juice. It adds creaminess without dairy. The best way to check is by using a fork. Gently flake the fish at the thickest part. If it flakes easily and is opaque, it’s ready. You can also use a meat thermometer. The internal temperature should reach 145°F (63°C). This ensures it is safe and tasty. Yes, you can prepare it ahead of time. Stuff the salmon fillets and place them in the fridge. Cover them tightly for up to 24 hours. When ready to cook, just bake them. This makes dinner easy and quick. Absolutely! You can use dairy-free cream cheese. Many brands offer great options. You can also make your own nut-based cream cheese. Blend soaked cashews with lemon juice, garlic, and salt. This gives you a creamy filling that is dairy-free and delicious. You learned about making stuffed salmon, starting with key ingredients and tools. I shared step-by-step guides for preparation and cooking. You discovered tips for choosing fresh salmon and creative serving ideas. Variations allowed for personal touches, while storage tips ensure freshness. Remember, experimenting with flavors can make it fun. Use these insights to make delicious stuffed salmon at home. You’ll impress friends and family with your cooking skills!

Creamy Garlic Spinach Stuffed Salmon

Delicious salmon fillets stuffed with a creamy garlic spinach mixture.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine American
Servings 4

Ingredients
  

  • 4 fillets salmon, skinless
  • 2 cups fresh spinach, chopped
  • 3 cloves garlic, minced
  • 1 cup cream cheese, softened
  • 1 4 cup grated Parmesan cheese
  • 1 2 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • to taste salt and pepper
  • 1 tablespoon olive oil
  • 1 teaspoon dried dill (optional)
  • 1 4 teaspoon red pepper flakes (optional for a kick)

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • In a skillet over medium heat, add olive oil and sauté the minced garlic until fragrant, about 1 minute.
  • Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes. Remove from heat.
  • In a medium bowl, combine the softened cream cheese, grated Parmesan cheese, lemon zest, and lemon juice. Mix until smooth.
  • Stir in the sautéed spinach and garlic mixture. Season with salt, pepper, and optional dill or red pepper flakes to taste.
  • Using a sharp knife, create a pocket in each salmon fillet by slicing horizontally, being careful not to cut all the way through.
  • Stuff each salmon fillet generously with the creamy spinach mixture.
  • Place the stuffed salmon fillets on a baking sheet lined with parchment paper.
  • Bake in the preheated oven for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork.
  • Optional: Broil the salmon for an additional 2-3 minutes at the end for a slightly crispy top.

Notes

Serve the stuffed salmon on a bed of rice or quinoa, garnished with fresh herbs and lemon wedges for an elegant touch.
Keyword creamy, garlic, salmon, spinach, stuffed