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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 - 2 cloves garlic, minced - 1 tablespoon lemon juice - Salt and pepper to taste - 1 tablespoon olive oil - 1 teaspoon dried dill (optional) - Lemon wedges (for serving) To make creamy spinach stuffed salmon, start with fresh, high-quality ingredients. The salmon fillets should be firm and bright in color. Look for fillets that have no strong fishy smell. Fresh spinach adds a nice touch of color and flavor. Cream cheese gives the stuffing its rich and creamy texture, while Parmesan adds a savory kick. For seasonings, garlic is a must. It brings out the flavors in the spinach. Lemon juice adds brightness to the dish, balancing the creaminess. Salt and pepper enhance the overall taste. Olive oil helps in cooking the garlic and spinach, adding depth. Dried dill adds a hint of earthiness, but it's optional. Finally, serve with lemon wedges to brighten each bite. Choosing the right ingredients makes this dish come alive. When you combine them, you create a meal that is both satisfying and delicious. Want to make it even better? Use fresh herbs or spices to suit your taste. Enjoy the cooking process and have fun with it! {{ingredient_image_1}} First, let's make the filling. I heat a skillet over medium heat. I add 1 tablespoon of olive oil and then toss in 2 minced garlic cloves. I sauté the garlic for about 1 minute until it smells great. Next, I add 2 cups of chopped fresh spinach to the skillet. I cook the spinach for 2 to 3 minutes until it wilts. Once done, I take the skillet off the heat. Now, I move to a mixing bowl. I combine the cooked spinach and garlic with 1 cup of softened cream cheese and 1/2 cup of grated Parmesan cheese. I also add 1 tablespoon of lemon juice to brighten the flavors. I season with salt and pepper to taste. If I want, I can add 1 teaspoon of dried dill for extra flavor. I mix it well until everything blends nicely. Next, I prepare the salmon fillets. I take 4 salmon fillets, each about 6 ounces. I carefully cut a pocket in each fillet. I slice them horizontally but do not cut all the way through. This creates a perfect space to hold the filling. Now, it's time to stuff the salmon. I take the creamy spinach mixture and fill each pocket generously. I make sure to pack it in well, so the filling does not leak out during cooking. I preheat my oven to 375°F (190°C). I line a baking sheet with parchment paper for easy cleanup. I place the stuffed salmon fillets on the baking sheet, spacing them out. I bake them for 20 to 25 minutes. The salmon is done when it flakes easily with a fork. After baking, I check for doneness. The salmon should be opaque and moist. For a nice touch, I can garnish with more dill and serve with lemon wedges on the side. This dish is not just tasty; it looks great too! To make the best creamy spinach stuffing, avoid soggy spinach. Start by cooking your spinach just until it wilts. This keeps it fresh and firm. Drain any excess moisture after cooking. It helps keep the filling creamy, not watery. Balancing flavors is key. Use enough salt and pepper to enhance the taste. The cream cheese adds richness, while the Parmesan brings a nice sharp flavor. A little lemon juice brightens it all up. Adjust these to your liking for a perfect mix. You can bake or grill your stuffed salmon. Baking is simple. Preheat your oven to 375°F (190°C). Bake for 20-25 minutes until the salmon is fully cooked. It should flake easily with a fork. For grilling, make sure your grill is hot. Cook each fillet for about 6-8 minutes on each side. The grill adds a lovely smoky flavor. Keep an eye on the time to avoid overcooking. Pair your creamy spinach stuffed salmon with sides like rice or roasted vegetables. A light salad with vinaigrette also works nicely. For sauces, a squeeze of fresh lemon juice adds brightness. You can also serve a garlic butter sauce for extra richness. For presentation, place the salmon on a plate and garnish with fresh herbs. Serve lemon wedges on the side for added flair. A beautiful plate makes the meal even more inviting! Pro Tips Use Fresh Spinach: Fresh spinach will give your stuffing a vibrant color and better flavor compared to frozen spinach. Adjust the Cheese: Feel free to mix different cheeses like feta or mozzarella for a unique twist on the flavor profile. Check for Doneness: Salmon is perfectly cooked when it flakes easily with a fork; avoid overcooking to keep it moist. Rest Before Serving: Let the salmon rest for a few minutes after baking to allow the juices to redistribute for maximum flavor. {{image_2}} You can switch up the cheese in this dish. Instead of cream cheese, try ricotta or goat cheese. Ricotta gives a lighter texture and adds a nice creaminess. Goat cheese adds a tangy flavor that pairs well with salmon. Both options will change the taste while keeping it rich and delicious. Want to make the stuffing even heartier? Add crab meat or shrimp. Crab meat brings a sweet taste and blends well with the creamy filling. Shrimp adds a nice bite and pairs perfectly with the spinach and cheese. Just chop them up and mix them in with the stuffing. This small change can make a big difference in flavor. Think about adding some herbs or spices. Smoked paprika can add a smoky depth that enhances the dish. Fresh herbs like basil or parsley can brighten it up. Try adding a pinch of red pepper flakes for some heat. These small tweaks can transform your salmon into an even more exciting meal. To keep your creamy spinach stuffed salmon fresh, store it properly. Place the salmon in an airtight container. Make sure it cools down to room temperature first. This way, it won’t steam and get soggy. You can keep it in the fridge for up to three days. When ready to eat, gently reheat it in the oven or on the stove. This helps maintain its flavor and texture. If you want to freeze uncooked stuffed salmon, prepare it as usual but skip baking. Wrap each fillet tightly in plastic wrap, then place it in a freezer bag. Squeeze out as much air as you can. This prevents freezer burn and keeps the taste. You can freeze it for up to three months. When you’re ready to cook, thaw it overnight in the fridge. For quick thawing, you can place it in cold water for about an hour. Once thawed, bake it as per the original recipe. This ensures it cooks evenly. Knowing how long your stuffed salmon lasts is key. In the fridge, it stays good for three days. If frozen, it can last for three months. After that, the quality may decline. Always check for off smells or changes in texture before cooking. If it looks or smells strange, it’s best to toss it. Enjoy your meal with confidence, knowing it’s safe and tasty. Yes, you can use frozen salmon fillets! To thaw them, place the fillets in the fridge overnight. If you're short on time, submerge the sealed fillets in cold water for about an hour. Be sure to change the water every 30 minutes. Once thawed, pat them dry before stuffing. This helps the filling stick better. To check if your salmon is done, look for a few signs. The flesh should be opaque and flake easily with a fork. You can also use a meat thermometer. The internal temperature should reach 145°F (63°C). If you see white albumin on the surface, it means the salmon is almost done. This dish pairs well with many sides. Try serving it with: - Roasted vegetables like asparagus or carrots - A fresh garden salad with a light vinaigrette - Quinoa or rice for a hearty option For drinks, a crisp white wine, like Sauvignon Blanc, complements the salmon nicely. This blog post covered making creamy spinach stuffed salmon. We discussed key ingredients, step-by-step cooking methods, and helpful tips for perfecting the dish. I also shared variations and storage tips to help you enjoy this meal longer. Remember, cooking is all about experimenting. Don't be afraid to try new flavors or modify ingredients to match your taste. Enjoy your delicious creation and make it your own. Happy 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 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 4
Calories 350 kcal

Ingredients
  

  • 4 fillets salmon fillets (6 oz each)
  • 2 cups fresh spinach, chopped
  • 1 cup cream cheese, softened
  • 0.5 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1 tablespoon lemon juice
  • to taste Salt and pepper
  • 1 tablespoon olive oil
  • 1 teaspoon dried dill (optional)
  • as needed Lemon wedges (for serving)

Instructions
 

  • Preheat the oven to 375°F (190°C).
  • In a skillet over medium heat, add olive oil and sauté minced garlic until fragrant, about 1 minute.
  • Add the chopped spinach to the skillet and cook until wilted, approximately 2-3 minutes. Remove from heat.
  • In a bowl, mix together the cooked spinach, cream cheese, Parmesan cheese, lemon juice, and dried dill (if using). Season with salt and pepper to taste.
  • Carefully cut a pocket in each salmon fillet by slicing it horizontally, making sure not to cut all the way through.
  • Stuff each salmon pocket generously with the creamy spinach mixture.
  • Place the stuffed salmon fillets on a lined baking sheet.
  • Bake in the preheated oven for 20-25 minutes, or until the salmon is cooked through and flakes easily with a fork.
  • Garnish with additional dill, if desired, and serve with lemon wedges on the side.

Notes

Serve with lemon wedges for added flavor.
Keyword creamy, salmon, spinach, stuffed