Spinach stuffed salmon is a great option to keep things light but tasty. A easy, changeable recipe that can be baked or pan-fried.
Looking for a mouthwatering recipe that combines the health benefits of salmon and the goodness of spinach? Look no further! I will guide you through the process of creating a delicious spinach stuffed salmon dish that can be either baked or pan-fried.
Salmon is not only packed with heart-healthy omega-3 fatty acids but also provides a good source of protein. Spinach, on the other hand, is a nutrient powerhouse, rich in vitamins, minerals, and antioxidants. Together, they make a perfect pairing for a nutritious and flavorful meal.
Whether you prefer the simplicity of baking or the crispiness of pan-frying, we have got you covered. These step-by-step instructions will help you create a perfectly cooked salmon with a delightful filling of creamy spinach. From seasoning the fish to preparing the spinach stuffing, I will walk you through the entire process, ensuring a restaurant-quality meal right at home.
Let’s get started!
How To Make Spinach Stuffed Salmon
Ingredients needed for the recipe
- Salmon
- Cream cheese
- Frozen spinach
- Parmesan
- Mayo
- Seasonings (listed below)
Quick tip before starting
From experience, using frozen spinach is the best. I understand the desire for fresh spinach but I want to give a few tips as to why frozen is best. First, it’s already cooked. Secondly, you can easily squeeze out the excess water. This will make the spinach drier. There will be less water to leak out and wash out the flavor of the stuffing.
Instructions for baking the recipe
Make the spinach stuffing as below but preheat the oven to 400F. Place the stuffed salmon into the oven on a bake sheet and bake for 20 minutes. Remove and allow to cool, That’s it!
How to make stuffed salmon with spinach
- First, thaw the package of frozen spinach. Then, cut a small slit and squeeze out all the excess water from the bag. You can also press the thawed spinach in a strainer as well.
- Next, in a bowl add the strained spinach and mix with the cream cheese, parmesan, mayo, salt, pepper and garlic powder.
- With the salmon fillets, you’ll want the thicker ones for this recipe. Take a sharp knife and carefully cut a pocket on one of the sides. Use a spoon and generously stuff the salmon with the spinach stuffing.
- Season both sides of the salmon with salt and pepper.
- In a frying pan on medium high heat add a little oil then sear the salmon on both sides. The salmon should cook quickly due to being thinner on each side. Cook the salmon until done and remove from pan. Serve as is and allow it to cool.
- Quick tip, drizzle fresh lemon juice across the top before serving. The fat, salt and acidity flavors are like heaven.
Recipes to pair and try next
- Whipped Potatoes
- Garlic Butter Steak & Potatoes
- Hasselback Sweet Potatoes
- Roasted Brussels Sprouts & Sweet Potatoes
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Spinach Stuffed Salmon
Ingredients
- 4 salmon fillets
- salt & pepper to taste
Spinach Stuffing
- 4 ounces frozen spinach, thawed
- 4 ounces cream cheese, room temperature
- 2 ounce parmesan, grated
- 1 tablespoon mayonnaise
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
Instructions
- First, thaw the package of frozen spinach. Then, cut a small slit and squeeze out all the excess water from the bag. You can also press the thawed spinach in a strainer as well.
- Next, in a bowl add the strained spinach and mix with the cream cheese, parmesan, mayo, salt, pepper and garlic powder.
- With the salmon fillets, you’ll want the thicker ones for this recipe. Take a sharp knife and carefully cut a pocket on one of the sides. Use a spoon and generously stuff the salmon with the spinach stuffing.
- Season both sides of the salmon with salt and pepper.
- In a frying pan on medium high heat add a little oil then sear the salmon on both sides. The salmon should cook quickly due to being thinner on each side. Cook the salmon until done and remove from pan. Serve as is and allow it to cool.
- Quick tip, drizzle fresh lemon juice across the top before serving. The fat, salt and acidity flavors are like heaven.