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Quick Creamy Spinach Stuffed Salmon: Your Elegant Weeknight Feature

Close-up of baked stuffed salmon with a creamy spinach filling oozing out and melted, browned cheese on top.
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Make this Creamy Spinach Stuffed Salmon for an impressive dinner that is ready fast. This low-carb, keto-friendly recipe delivers restaurant-quality flavor in under 30 minutes, making it perfect for both special occasions and busy weeknights.

Ingredients

Scale
  • 4 (6 ounce) salmon fillets, skin on or off
  • 1 tablespoon olive oil
  • Salt and black pepper to taste
  • 4 ounces cream cheese, softened
  • 1/2 cup frozen chopped spinach, thawed and squeezed very dry
  • 1/4 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1/4 teaspoon onion powder
  • 1/4 cup shredded mozzarella cheese (optional, for topping)

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Lightly grease a baking dish or line it with parchment paper.
  2. Pat the salmon fillets dry with paper towels. Brush the tops and sides lightly with olive oil and season with salt and pepper. Set aside.
  3. In a medium bowl, combine the softened cream cheese, dried spinach, Parmesan cheese, minced garlic, and onion powder. Mix well until the stuffing is smooth and fully combined.
  4. Place the salmon fillets in the prepared baking dish. Using a sharp knife, carefully cut a deep pocket horizontally into the thickest part of each fillet, being careful not to cut all the way through to the other side.
  5. Divide the creamy spinach mixture evenly and gently stuff it into the pockets of the salmon fillets. Press the edges lightly to seal the filling.
  6. If desired, sprinkle the mozzarella cheese over the top of the stuffed portion of the salmon.
  7. Bake for 12 to 15 minutes, or until the salmon is cooked through and flakes easily with a fork. Cooking time depends on the thickness of your fillets.
  8. Remove from the oven and let rest for 2 minutes before serving. This is a great healthy salmon dish for your next dinner.

Notes

  • Squeezing the moisture out of the thawed spinach is crucial; excess water will make your stuffing runny.
  • For an extra gourmet fish recipe feel, you can wrap the stuffed fillets loosely in puff pastry before baking to create a Salmon Wellington style dish, though this will increase the cook time.
  • This recipe works well for low carb salmon meal prep; store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://magazinemeal.com/stuffed-salmon-creamy-spinach-keto-dinner/