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- 4 salmon fillets (6 oz each) - 1 cup fresh spinach, finely chopped - 3 cloves garlic, minced - 1/2 cup cream cheese, softened at room temperature - 1/4 cup grated Parmesan cheese - 1/4 teaspoon crushed red pepper flakes (adjust for spice preference) - 1 tablespoon fresh lemon juice - Salt and fresh ground pepper, to taste - 1 tablespoon extra virgin olive oil - Lemon wedges, for garnish To make Creamy Garlic Spinach Stuffed Salmon, gather these ingredients. Start with fresh salmon fillets. They provide a rich taste and are easy to cook. Choose fillets that are firm and bright in color. Next, grab fresh spinach. It adds a nice green color and healthy nutrients. Garlic is a must for this dish. It brings a strong, pleasant flavor. Use fresh cloves and mince them finely. They will mix well with the other ingredients. Cream cheese makes the filling creamy and rich. Make sure it is softened for easy mixing. Parmesan cheese adds a salty touch. Grate it fresh for the best flavor. You can also add crushed red pepper flakes. They give a nice kick but adjust based on your taste. Don’t forget the lemon juice. It brightens the dish and balances the flavors. Salt and pepper are essential for seasoning. Use them to enhance the taste. Finally, have some extra virgin olive oil for cooking. It adds rich flavor and helps sauté the garlic. Lemon wedges will be perfect for serving. They add a fresh burst of flavor. With all these ingredients, you are ready to create a delightful meal! {{ingredient_image_2}} - Preheat the oven to 375°F (190°C). - Heat 1 tablespoon of olive oil in a medium skillet. Add 3 cloves of minced garlic. Sauté for 1 minute until fragrant. - Add 1 cup of finely chopped spinach to the skillet. - Cook for 2-3 minutes until the spinach wilts and turns bright green. - Remove from heat and let it cool slightly. - In a medium bowl, mix the spinach and garlic with 1/2 cup of softened cream cheese. - Add 1/4 cup of grated Parmesan cheese, 1/4 teaspoon of crushed red pepper flakes, 1 tablespoon of fresh lemon juice, salt, and pepper. - Stir until the filling is smooth and creamy. - Take 4 salmon fillets and cut a pocket into each one. - Spoon the creamy spinach filling into each salmon fillet pocket. Press gently to secure it inside. - Arrange the stuffed salmon on a baking sheet lined with parchment paper. - Bake the salmon in the oven for 15-20 minutes. - Check for doneness; the salmon should flake easily with a fork. - Let the salmon rest for a few minutes after baking. - Plate the salmon and serve with lemon wedges for a fresh touch. When picking salmon, go for fresh or frozen fillets. Fresh salmon has a bright color and smells like the sea. You can use types like Atlantic, sockeye, or coho salmon. These types have great flavor and texture. If fresh salmon is hard to find, frozen works well too. Just make sure it’s wild-caught for the best taste. To make your spinach filling shine, taste as you go. You can adjust the garlic or add more lemon for tang. If you want creaminess without cream cheese, try Greek yogurt or ricotta. You can also mix in herbs like dill or basil for extra flavor. Don't shy away from adding some chopped artichokes or sun-dried tomatoes for a twist! You can broil or bake your salmon. Broiling gives a nice crispy top but needs close watch. Baking is easier and lets the salmon cook evenly. To keep the salmon moist, use parchment paper or foil on the baking sheet. Keep an eye on the cooking time. Salmon is done when it flakes easily with a fork. Pro Tips Choose Fresh Salmon: Opt for wild-caught salmon if available; it has a richer flavor and better texture than farmed salmon. Adjust the Spice: Feel free to modify the amount of crushed red pepper flakes to suit your taste, or replace them with a dash of hot sauce for a different kick. Check for Doneness: Use a fork to gently flake the thickest part of the salmon; it should be opaque and flake easily when properly cooked. Make Ahead: Prepare the spinach and cheese filling a day in advance and store it in the refrigerator to save time on cooking day. {{image_4}} You can change the flavor by using different cheeses. Feta cheese gives a nice tang. It melts well and adds a unique taste. Goat cheese is a great option too. It has a creamy texture and a strong flavor. If you want to avoid dairy, use cashew cheese. It adds creaminess without milk. Vegan cream cheese works too. These options help everyone enjoy the dish. You can make this dish even better by adding more veggies. Sun-dried tomatoes add a sweet, tangy flavor. Chop them finely and mix them into the filling. You can also use other leafy greens. Kale or Swiss chard work well too. Just be sure to cook them down first, like the spinach. This makes the filling tasty and colorful. To make your meal shine, think about side dishes. Steamed asparagus pairs well with the salmon. It adds a fresh crunch. A crisp side salad is great too. Use mixed greens and a light dressing. For a party, serve the salmon on a colorful platter. Drizzle olive oil over the top. Garnish with lemon wedges for a pop of color. This makes the dish look and taste special. After you enjoy your creamy garlic spinach stuffed salmon, store leftovers in the fridge. Place the salmon in an airtight container. This helps keep it fresh and tasty. You can store it for up to 3 days. When you are ready to eat, reheat the salmon gently. Use the oven or microwave. If using the oven, set it to 350°F (175°C) and heat for about 10 minutes. This keeps the salmon moist and delicious. If you want to save the stuffed salmon for later, you can freeze it. Wrap each fillet tightly in plastic wrap, then place it in a freezer bag. Make sure to remove all the air from the bag. You can freeze it for up to 3 months. When you’re ready to eat, thaw the salmon in the fridge overnight. This slow thawing helps keep the texture nice. Creamy garlic spinach stuffed salmon remains fresh for 3 days in the fridge. If you freeze it, it can last for 3 months. Always check for spoilage before eating. Look for any off smells or changes in color. If the salmon looks or smells bad, it’s best to throw it away. Staying safe in the kitchen is very important! Yes, you can make the filling ahead of time. Mix the spinach, garlic, cream cheese, and other ingredients in advance. Store it in the fridge for up to two days. Just remember to bring it back to room temperature before stuffing the salmon. This makes meal prep easier. If you need a substitute for cream cheese, try Greek yogurt or ricotta cheese. Both can give a creamy texture. You can also use a dairy-free cream cheese for a vegan option. Each choice will add a unique flavor to your dish. Yes, you can grill the stuffed salmon! Just wrap the salmon in foil before placing it on the grill. This helps keep the filling inside and prevents burning. Grill over medium heat for about 15-20 minutes. Check for doneness as you would in the oven. The salmon is fully cooked when it flakes easily with a fork. The internal temperature should reach 145°F (63°C). You can use a meat thermometer to check. If it feels firm and looks opaque, it is likely done. Yes, this recipe is already low in carbs! The main ingredients are salmon and spinach, both low in carbs. You can skip the cream cheese if you want an even lower carb count. Use a low-carb cheese or extra spinach for more flavor without adding carbs. You learned how to make stuffed salmon with spinach and cream cheese. We covered each step, from choosing the right salmon to baking and serving. Remember, seasoning and garnishes add extra flavor. Feel free to experiment with different cheeses and veggies. This dish is easy to adapt and simple to store. Enjoy your cooking journey and share your tasty results!

Creamy Garlic Spinach Stuffed Salmon

Delicious salmon fillets stuffed with a creamy garlic spinach filling, perfect for a flavorful dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine American
Servings 4
Calories 350 kcal

Ingredients
  

  • 4 fillets salmon (6 oz each)
  • 1 cup fresh spinach, finely chopped
  • 3 cloves garlic, minced
  • 1 2 cup cream cheese, softened at room temperature
  • 1 4 cup grated Parmesan cheese
  • 1 4 teaspoon crushed red pepper flakes
  • 1 tablespoon fresh lemon juice
  • 1 to taste salt and fresh ground pepper
  • 1 tablespoon extra virgin olive oil
  • 1 for garnish lemon wedges

Instructions
 

  • Begin by preheating your oven to 375°F (190°C).
  • In a medium skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
  • Add the finely chopped spinach to the skillet and cook for 2-3 minutes until wilted. Remove from heat and allow to cool slightly.
  • In a medium mixing bowl, combine the wilted spinach and garlic mixture with the softened cream cheese, grated Parmesan, crushed red pepper flakes, lemon juice, and a pinch of salt and pepper. Mix until smooth and creamy.
  • Take each salmon fillet and carefully slice a pocket into the side, cutting horizontally but not all the way through.
  • Gently spoon the creamy spinach mixture into each salmon fillet pocket, pressing lightly to secure the filling inside.
  • Arrange the stuffed salmon fillets on a baking sheet lined with parchment paper.
  • Bake the salmon in the preheated oven for 15-20 minutes, or until cooked through and the flesh flakes easily with a fork.
  • Once cooked, remove the salmon from the oven and let it rest for a few minutes.
  • Serve the stuffed salmon with lemon wedges for a bright, zesty finish.

Notes

Plate the stuffed salmon on a vibrant serving platter, drizzling a small amount of olive oil over the top. Pair it with steamed asparagus or a crisp side salad for an appealing and well-rounded meal.
Keyword creamy, garlic, salmon, spinach, stuffed