Spinach Stuffed Salmon
Spinach Stuffed Salmon is a simple dish that looks complex. Perfectly seasoned, flaky salmon fillets, stuffed to the brim with a creamy and delicious spinach filling.
Servings: 4
Ingredients
Spinach Mixture
- 4 ounces (113g) cream cheese softened
- ½ cup (57g) mozzarella, shredded
- ⅓ cup (33g) parmesan cheese, grated
- ½ cup (15g) frozen spinach, thawed and drained of water
- ¼ teaspoon garlic powder
- ⅛ teaspoon red pepper flakes
Salmon
- 4 (6-ounce) salmon fillets, skin on
- 3 tablespoons olive oil, divided
- 1 teaspoon Kosher salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons butter
- Juice of ½ lemon
Instructions
Spinach Mixture
- In a large bowl, mix together cream cheese, mozzarella, parmesan, spinach, garlic powder, and red pepper flakes.
- Set aside (leave at room temperature)
Salmon
- Lay the salmon filets out on a cutting board, skin side down.
- Drizzle salmon with 1 tablespoon olive oil and then sprinkle with salt and pepper. Use your hands to rub the seasonings into the surface of the fish.
- Using a sharp knife, cut a pocket into each fillet.
- Spoon 1/4 of the spinach mixture into the salmon filet.
- In a large skillet over medium heat, heat remaining oil, butter, and lemon juice. Once the liquid begins to sizzle, add the salmon skin side down and cook until seared, about 6 minutes.
- Flip salmon and use the liquids in the pan to baste the top of the salmon.
- Cook until skin is crispy, about another 6 minutes. Serve warm.