Delicious Easy Spinach Stuffed Salmon Recipe for Quick Weeknight Dinners

Why You’ll Love This Recipe

If you're looking for a quick yet elegant dinner, this spinach-stuffed salmon is the answer. The creamy spinach mixture adds a burst of flavor, while the salmon itself remains juicy and tender. It's an impressive dish that’s surprisingly easy to prepare and will have you coming back for seconds. Not only is it packed with protein and nutrients, but it’s also versatile, allowing you to make it lighter or richer depending on your preferences.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

• 4 salmon fillets (about 6 ounces each)

• 2 cups fresh spinach, chopped

• ½ cup cream cheese, softened

• ¼ cup grated Parmesan cheese

• ¼ cup breadcrumbs (optional for crunch)

• 2 cloves garlic, minced

• 2 tablespoons olive oil

• Salt and pepper to taste

• Lemon wedges (for serving)

Directions

1. Preheat your oven to 375°F (190°C).

2. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the minced garlic and sauté for about 1 minute.

3. Add the chopped spinach to the skillet and cook for 2-3 minutes until wilted. Remove from heat and let it cool slightly.

4. In a bowl, mix the cooked spinach with cream cheese, Parmesan, breadcrumbs (if using), salt, and pepper until well combined.

5. Using a sharp knife, carefully cut a pocket into each salmon fillet, being cautious not to cut all the way through.

6. Stuff each fillet with the spinach mixture, pressing gently to fill it.

7. Heat the remaining tablespoon of olive oil in an oven-safe skillet over medium-high heat. Place the salmon fillets skin-side down and cook for 3-4 minutes to crisp the skin.

8. Flip the fillets over and transfer the skillet to the oven. Bake for 10-12 minutes, or until the salmon flakes easily with a fork.

9. Serve warm with lemon wedges on the side.

Servings and Timing

• Servings: 4

• Prep Time: 15 minutes

• Cook Time: 15-20 minutes

• Total Time: 30-35 minutes

Variations

• Lighter Option: Substitute cream cheese with Greek yogurt or ricotta for a lighter filling.

• Cheese Substitute: Use Pecorino Romano or nutritional yeast instead of Parmesan for a different flavor profile.

• Gluten-Free: Replace the breadcrumbs with crushed cornflakes or gluten-free breadcrumbs for a gluten-free alternative.

Storage/Reheating

• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

• Reheating: To reheat, place the salmon in a preheated oven at 350°F (175°C) for about 10 minutes, or use the microwave covered to retain moisture.

FAQs

Can I use frozen salmon for this recipe?

Yes, you can use frozen salmon. Just be sure to thaw it completely before cooking.

What can I substitute for cream cheese?

Greek yogurt or ricotta cheese can be used as a substitute for cream cheese for a lighter option.

Can I make this dish ahead of time?

Yes, you can prepare the spinach stuffing and stuff the salmon fillets a day in advance. Cover and refrigerate until you're ready to cook.

How should I store leftovers?

Leftover stuffed salmon can be stored in the refrigerator for up to 2 days in an airtight container.

How do I prevent the salmon from breaking while stuffing it?

Be gentle while cutting the pocket in the salmon fillet, leaving about ½ inch at the bottom to avoid cutting all the way through.

Can I use a different type of fish?

Yes, trout or another firm white fish can be substituted for salmon in this recipe.

What should I serve with this dish?

This stuffed salmon pairs well with a side of roasted vegetables, a fresh salad, or steamed rice.

How do I know when the salmon is cooked?

The salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C).

Can I skip the breadcrumbs?

Yes, you can skip the breadcrumbs if you prefer a softer filling.

Is this recipe good for a dinner party?

Absolutely! This recipe is elegant yet simple to make, making it a great choice for entertaining.

Conclusion

This spinach-stuffed salmon is a quick and elegant meal that’s perfect for busy weeknights or special occasions. With its creamy filling and tender fish, it’s sure to impress anyone at your table. The recipe is adaptable, allowing you to make it lighter or richer depending on your dietary needs. Whether you're cooking for yourself or entertaining guests, this dish is sure to be a hit!

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Delicious Easy Spinach Stuffed Salmon Recipe for Quick Weeknight Dinners

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This Spinach Stuffed Salmon recipe is an easy and impressive dish for weeknight dinners or special occasions. The tender, flaky salmon fillets are stuffed with a creamy spinach and cheese filling, making each bite indulgent yet healthy. Quick to prepare, with variations to suit your preferences, it's a flavorful meal that pairs beautifully with various sides like roasted vegetables, salad, or rice. Perfect for anyone looking for a nutritious, protein-packed, and satisfying dinner option. Make this simple, delicious dish today!

• Author: Janet
• Prep Time: 15 minutes
• Cook Time: 15-20 minutes
• Total Time: 30-35 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Baking, Pan-Seared
• Cuisine: American

Ingredients

4 salmon fillets (about 6 ounces each)

2 cups fresh spinach, chopped

½ cup cream cheese, softened

¼ cup grated Parmesan cheese

¼ cup breadcrumbs (optional for crunch)

2 cloves garlic, minced

2 tablespoons olive oil

Salt and pepper to taste

Lemon wedges (for serving)

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Instructions

• Preheat your oven to 375°F (190°C).

• Heat 1 tablespoon of olive oil in a skillet over medium heat. Add minced garlic and sauté for about 1 minute.

• Add the chopped spinach to the skillet and cook for 2-3 minutes until wilted. Remove from heat and let it cool slightly.

• In a bowl, mix the cooked spinach with cream cheese, Parmesan, breadcrumbs (optional), salt, and pepper until well combined.

• Carefully cut a pocket into each salmon fillet without cutting all the way through.

• Stuff each fillet with the spinach mixture, pressing gently to fill.

• Heat the remaining tablespoon of olive oil in an oven-safe skillet over medium-high heat. Place the salmon fillets skin-side down and cook for 3-4 minutes to crisp the skin.

• Flip the fillets over and transfer the skillet to the oven. Bake for 10-12 minutes, or until the salmon flakes easily with a fork.

• Serve warm with lemon wedges on the side.

Notes

• Lighter Option: Substitute cream cheese with Greek yogurt or ricotta for a lighter filling.

• Cheese Substitute: Use Pecorino Romano or nutritional yeast instead of Parmesan for a different flavor profile.

• Gluten-Free: Replace the breadcrumbs with crushed cornflakes or gluten-free breadcrumbs for a gluten-free alternative.

• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

• Reheating: Reheat in a preheated oven at 350°F (175°C) for about 10 minutes or use the microwave covered to retain moisture.