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- 4 salmon fillets (6 oz each) - 2 cups fresh spinach, chopped - 1 cup cream cheese, softened - 1/2 cup grated Parmesan cheese - 1/4 cup roasted red peppers, chopped - 2 cloves garlic, minced - 1 tablespoon lemon juice - 1/2 teaspoon salt - 1/4 teaspoon black pepper - 1 tablespoon olive oil - Fresh parsley for garnish You can swap ingredients for your taste. Here are some ideas: - Use feta cheese instead of Parmesan for a tangy twist. - Replace fresh spinach with kale for a heartier filling. - Try sun-dried tomatoes if you don’t have roasted red peppers. - Use vegan cream cheese for a dairy-free option. When buying salmon, look for these signs: - The flesh should be bright and moist, not dull. - Check for a fresh ocean smell. Avoid fish with a strong odor. - The skin should be shiny and tight against the flesh. - If possible, choose wild-caught salmon for better flavor and health benefits. These tips help ensure your Creamy Spinach Stuffed Salmon will taste great! {{ingredient_image_1}} 1. Preheat the Oven: First, set your oven to 375°F (190°C). This gives it time to get hot. 2. Make the Filling: In a medium bowl, mix 2 cups of chopped spinach, 1 cup of softened cream cheese, and 1/2 cup of grated Parmesan cheese. Add 1/4 cup of chopped roasted red peppers, 2 minced garlic cloves, 1 tablespoon of lemon juice, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Stir until it’s creamy and smooth. 3. Prepare the Salmon: Take 4 salmon fillets and place them skin-side down on a cutting board. Use a sharp knife to cut a pocket into each fillet. Be careful not to cut all the way through. 4. Stuff the Salmon: Fill each salmon pocket with the creamy spinach mixture. Use your fingers or a spoon to pack it in gently. 5. Sear the Salmon: Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Place the stuffed salmon fillets skin-side down in the skillet. Cook for about 3-4 minutes until the skin is crispy. 6. Bake the Salmon: Flip the fillets carefully. Then, transfer the skillet to the preheated oven. Bake for 10-12 minutes. 7. Check the Salmon: The salmon is done when it flakes easily with a fork. You can also use a meat thermometer. The internal temperature should reach 145°F (63°C). After baking, let the salmon rest for a few minutes. Garnish with fresh parsley before serving. To make the creamy spinach stuffing shine, use fresh ingredients. I love using fresh spinach, as it gives a burst of flavor. You can mix in other greens too, like kale or arugula. The cream cheese should be soft, so it blends easily. If you want a more tangy taste, add more lemon juice. Roasted red peppers add a nice sweetness. Make sure to chop them small for even mixing. To boost flavor, don’t skip the garlic. Mince it well and mix it in with the other ingredients. You can also add a pinch of red pepper flakes for a little heat. Fresh herbs like dill or basil can enhance the dish, too. Just chop them finely and mix them right in. If you want a more cheesy taste, try adding more Parmesan cheese. It melts beautifully and makes the stuffing richer. For the best salmon, start by preheating your oven. Searing the salmon first gives it a nice crispy skin. Use medium-high heat and let it cook for about 3-4 minutes. When you flip it, be gentle to keep the stuffing inside. After searing, transfer the skillet to the oven. Bake it until the salmon flakes easily with a fork. This should take about 10-12 minutes. Let the salmon rest for a few minutes before serving. This helps keep it juicy and delicious. Pro Tips Choose Fresh Ingredients: Always opt for fresh spinach and high-quality salmon for the best flavor and texture. Don't Overstuff: Be careful not to overstuff the salmon fillets, as this can cause them to break apart during cooking. Check for Doneness: Use a fork to gently flake the salmon at the thickest part; it should flake easily when fully cooked. Experiment with Herbs: Feel free to add different herbs like dill or basil to the spinach mixture for an extra flavor boost. {{image_2}} You can switch up the stuffing in many ways. For a different flavor, try using feta cheese instead of cream cheese. This adds a tangy taste. You can also mix in some fresh herbs, like dill or basil, for more aroma. If you want a bit of heat, add chopped jalapeños or red pepper flakes. For a heartier option, consider mixing in cooked quinoa or rice. These add texture and make the dish more filling. If you need a dairy-free version, replace cream cheese with a nut-based cheese or a dairy-free cream cheese. You can also use nutritional yeast for a cheesy flavor. For gluten-free needs, ensure the Parmesan is labeled gluten-free. Most cheeses are naturally gluten-free, but it’s always good to check. These changes let everyone enjoy this dish without worry. Get creative with flavor! Try adding sun-dried tomatoes for a sweet and tangy taste. A touch of lemon zest can brighten the dish. You could also mix in artichoke hearts or olives for a Mediterranean twist. If you like seafood, consider adding crab meat to the stuffing. Each of these options can turn your creamy spinach stuffed salmon into a unique meal that fits your taste. To store leftovers, first let the salmon cool to room temperature. Then, place it in an airtight container. You can keep it in the fridge for up to three days. Make sure to separate the salmon from any sauce to keep it fresh. When you are ready to enjoy leftovers, preheat your oven to 350°F (175°C). Place the salmon on a baking sheet. Cover it with foil to keep it moist. Heat for about 10-15 minutes. You can also reheat it in the microwave. Just use a microwave-safe dish and cover it with a damp paper towel. Heat for 1-2 minutes, checking to avoid overcooking. If you want to freeze the salmon, wrap each piece tightly in plastic wrap. Then place them in a freezer-safe bag. They can last for up to three months in the freezer. To thaw, move the salmon to the fridge overnight. Avoid thawing in warm water, as it can affect the texture. Bake the stuffed salmon for 10-12 minutes at 375°F. Check for doneness by using a fork. The salmon should flake easily when cooked. If it's still raw at the thickest part, bake a little longer. Keep an eye on it to avoid overcooking. Salmon cooks quickly, so stay close! Yes, you can use frozen salmon. Just make sure to thaw it first. Thaw it overnight in the fridge or use cold water to speed up the process. Pat it dry after thawing to remove excess moisture. This helps the skin crisp up nicely when cooked. You can serve many sides with this dish. Here are some great options: - Roasted asparagus - Garlic mashed potatoes - Steamed broccoli - Quinoa salad - Mixed greens salad These sides complement the rich flavors of the salmon. They also add color and nutrition to your meal. Enjoy mixing and matching your favorites! In this blog post, we explored the key ingredients needed for stuffed salmon, along with smart substitutions and tips for choosing fresh fish. I shared a step-by-step guide on preparation, cooking, and checking for doneness. I also offered useful tips to perfect the stuffing and enhance flavors. Lastly, we looked at variations and storage info for leftovers. Stuffed salmon is versatile and easy. Use these insights to create a meal everyone will love. Enjoy your cooking!

Creamy Spinach Stuffed Salmon

Delicious salmon fillets stuffed with a creamy spinach and cheese mixture.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 4
Calories 400 kcal

Ingredients
  

  • 4 fillets salmon fillets (6 oz each)
  • 2 cups fresh spinach, chopped
  • 1 cup cream cheese, softened
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup roasted red peppers, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • to taste fresh parsley for garnish

Instructions
 

  • Preheat the oven to 375°F (190°C).
  • In a medium bowl, combine the chopped spinach, cream cheese, grated Parmesan, roasted red peppers, minced garlic, lemon juice, salt, and black pepper. Mix until well blended and creamy.
  • Place the salmon fillets skin-side down on a clean cutting board. Using a sharp knife, carefully cut a pocket into each fillet by slicing through the thickest part without cutting all the way through.
  • Stuff each salmon fillet with the creamy spinach mixture, using your fingers or a spoon to gently pack it in.
  • Heat olive oil in a large oven-safe skillet over medium-high heat. Add the stuffed salmon fillets, skin-side down, and sear for about 3-4 minutes until the skin is crispy.
  • Carefully flip the fillets over and transfer the skillet to the preheated oven. Bake for 10-12 minutes, or until the salmon is cooked through and flakes easily with a fork.
  • Remove from the oven and let it rest for a few minutes. Garnish with fresh parsley before serving.

Notes

For a variation, try adding different herbs or spices to the filling.
Keyword creamy, dinner, salmon, spinach, stuffed