Creamy Spinach-Stuffed Salmon is an elegant yet easy dinner featuring tender salmon fillets filled with a rich, creamy spinach and cheese mixture. The salmon bakes until flaky and juicy, while the savory filling adds plenty of garlic, herbs, and cheesy flavor. It’s perfect for a weeknight meal or a special dinner.
Ingredients
- 4 salmon fillets, about 6 oz each
- 2 cups fresh spinach, chopped
- 4 oz cream cheese, softened
- ½ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon fresh lemon juice
- 1 tablespoon chopped fresh parsley, optional
- Lemon wedges, for serving
Instructions
- Preheat the oven: Heat the oven to 400°F (200°C). Lightly grease a baking dish or line it with parchment paper.
- Prepare the filling: Heat the olive oil in a skillet over medium heat. Add the minced garlic and cook for about 30 seconds. Add the chopped spinach and cook until wilted, about 2–3 minutes. Remove from the heat and let it cool slightly.
- Make the creamy mixture: In a bowl, combine the softened cream cheese, mozzarella, Parmesan, cooked spinach, and Italian seasoning. Mix until creamy and well combined.
- Prepare the salmon: Pat the salmon fillets dry. Using a sharp knife, carefully cut a pocket horizontally into the thickest part of each fillet, being careful not to cut all the way through.
- Stuff the salmon: Divide the spinach mixture evenly among the salmon fillets, gently pressing it into each pocket.
- Season: Place the stuffed salmon in the prepared baking dish. Sprinkle with paprika, salt, and black pepper, then drizzle lightly with olive oil and lemon juice.
- Bake: Bake for approximately 15–20 minutes, depending on the thickness of the salmon, until the fish flakes easily and reaches a safe internal temperature of 145°F (63°C).
- Garnish and serve: Sprinkle with fresh parsley and serve immediately with lemon wedges.
Tips for Perfect Stuffed Salmon
- Choose salmon fillets that are thick enough to create a pocket for the filling.
- Don’t overcook the salmon; it should be moist and flake easily.
- Let the cream cheese soften before mixing for a smoother filling.
- Squeeze excess moisture from the cooked spinach so the filling doesn’t become watery.
- For extra flavor, add a pinch of red pepper flakes to the spinach mixture.
What to Serve With It
Serve this creamy stuffed salmon with roasted potatoes, steamed asparagus, green beans, rice, or a fresh garden salad. A simple lemon-butter sauce also pairs beautifully with the rich filling.
This dish combines flaky salmon, creamy cheese, tender spinach, and garlic in one satisfying meal that’s impressive enough for guests but simple enough for a regular dinner.