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Creamy Spinach Stuffed Salmon

Two pieces of perfectly cooked stuffed salmon, split open to show the creamy spinach filling inside.
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Prepare this baked stuffed salmon featuring a rich, creamy spinach and Parmesan filling. This recipe is quick enough for a weeknight but elegant enough for guests.

Ingredients

Scale
  • 2 salmon fillets (about 6 oz each)
  • 1 tablespoon olive oil
  • Salt and black pepper to taste
  • 4 ounces cream cheese, softened
  • 1/2 cup frozen chopped spinach, thawed and squeezed dry
  • 1/4 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1 teaspoon lemon juice

Instructions

  1. Preheat your oven to 400°F (200°C). Lightly grease a baking dish.
  2. Pat the salmon fillets dry. Cut a pocket into the thickest side of each fillet, being careful not to cut all the way through.
  3. In a small bowl, combine the softened cream cheese, dried spinach, Parmesan cheese, minced garlic, and lemon juice. Mix until fully combined.
  4. Spoon the cream cheese mixture evenly into the pockets of the salmon fillets.
  5. Place the stuffed salmon in the prepared baking dish. Drizzle the tops with olive oil and season with salt and pepper.
  6. Bake for 15 to 18 minutes, or until the salmon is cooked through and flakes easily with a fork.

Notes

  • For a low-carb option, serve this stuffed salmon with steamed asparagus or a side salad instead of rice or potatoes.
  • If you prefer a crispier top, briefly broil the salmon for the last 1-2 minutes, watching closely to prevent burning.

Nutrition

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