Delicious Easy Spinach Stuffed Salmon Recipe for Quick Weeknight Dinners
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!
- 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)
Instructions
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Preheat your oven to 375°F (190°C).
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Heat 1 tablespoon of olive oil in a skillet over medium heat. Add minced garlic and sauté for about 1 minute.
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Add the chopped spinach to the skillet and cook for 2-3 minutes until wilted. Remove from heat and let it cool slightly.
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In a bowl, mix the cooked spinach with cream cheese, Parmesan, breadcrumbs (optional), salt, and pepper until well combined.
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Carefully cut a pocket into each salmon fillet without cutting all the way through.
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Stuff each fillet with the spinach mixture, pressing gently to fill.
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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.
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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.
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Serve warm with lemon wedges on the side.
Notes
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Lighter Option: Substitute cream cheese with Greek yogurt or ricotta for a lighter filling.
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Cheese Substitute: Use Pecorino Romano or nutritional yeast instead of Parmesan for a different flavor profile.
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Gluten-Free: Replace the breadcrumbs with crushed cornflakes or gluten-free breadcrumbs for a gluten-free alternative.
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Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
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Reheating: Reheat in a preheated oven at 350°F (175°C) for about 10 minutes or use the microwave covered to retain moisture.
