Stuffed Salmon
This spinach stuffed salmon is a flavor explosion, with the creamy richness of the cheese and the earthy goodness of the spinach perfectly complementing the tender, flaky salmon. It's a restaurant-quality meal that's ready in just 45 minutes!
Servings: 4 people
Ingredients
Filling
- 3 tablespoons water
- 4 cups baby spinach
- 4 ounces cream cheese softened
- ¼ cup parmesan cheese
- ½ teaspoon salt
- 2 teaspoons lemon pepper
- 1 teaspoon italian seasoning
- Juice from 1 lemon additional lemons for serving
Instructions
- Preheat your oven to 475 degrees fahrenheit and prepare a baking sheet by lining it with parchment paper.
- Dry your filets with a paper towel and rub them with the olive oil, sprinkle salt and pepper on both sides of the filets.
- Cut a slit in the side of each filet, be careful not to go all the way through the filets, just enough to create a pocket
- In a medium pan over medium high heat, saute your spinach with the water until your spinach is wilted. Remove the spinach from heat and drain any excess water off if needed.
- In a medium bowl add your cooked spinach, cream cheese, parmesan cheese, salt, lemon pepper, and italian seasoning. Mix your filling until it is well combined.
- Stuff each prepared salmon filet and place them on the parchment lined baking sheet. Just before baking, pour the lemon juice over each stuffed filet.
- Bake for about 8-10 minutes. Salmon should flake apart easily with a fork.
- Serve fresh with sliced lemon.
Video
Nutrition
Calories: 438kcal | Carbohydrates: 4g | Protein: 39g | Fat: 29g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Cholesterol: 126mg | Sodium: 1161mg | Potassium: 1067mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3326IU | Vitamin C: 8mg | Calcium: 166mg | Iron: 3mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
