Go Back
- 4 salmon fillets (approximately 6 oz each) - 2 cups fresh spinach, finely chopped - 1 cup cream cheese, softened to room temperature - 1/2 cup grated Parmesan cheese - 2 cloves garlic, minced - 1 tablespoon fresh lemon juice - Salt and pepper to taste - 1 tablespoon olive oil - 1 teaspoon dried dill (optional, for added flavor) - Lemon wedges (for serving) When making Creamy Spinach Stuffed Salmon, the right ingredients make all the difference. The salmon fillets form a delicious base. They are rich in flavor and healthy too. Fresh spinach adds a vibrant color and nutritious boost. Cream cheese gives the filling a creamy and smooth texture. For a cheesy kick, I love adding grated Parmesan. Garlic enhances the taste and adds a lovely aroma. Now, let’s talk about seasoning. Fresh lemon juice brightens the dish and adds a zing. Salt and pepper are key to bringing out all the flavors. A drizzle of olive oil helps everything blend together. If you want, you can sprinkle in dried dill for an extra layer of flavor. For serving, don’t forget the lemon wedges! They add a fresh touch that pairs well with the rich salmon. Each bite will be packed with flavor and nutrition. With these ingredients, you will create a meal that is both tasty and easy to prepare. {{ingredient_image_2}} - Preheat your oven to 375°F (190°C). This step is key for even cooking. - In a medium skillet, heat 1 tablespoon of olive oil. - Add 2 cloves of minced garlic and sauté for about 1 minute. You want it fragrant, not brown. - Toss in 2 cups of finely chopped spinach. Cook for 2-3 minutes until it wilts. - In a bowl, mix the wilted spinach, 1 cup of cream cheese, and 1/2 cup of grated Parmesan. - Add 1 tablespoon of fresh lemon juice and season with salt and pepper. - Carefully slice pockets in 4 salmon fillets, about 6 oz each. - Stuff each pocket with the creamy spinach filling, packing it in nice and tight. - Line a baking sheet with parchment paper. This helps with cleanup. - Place the stuffed salmon fillets on the sheet. - Bake for 20-25 minutes. It's done when the salmon is opaque and flakes easily with a fork. Enjoy the rich flavors and simple steps of this dish! - Make sure to drain the spinach well before mixing it. Wet spinach can make the filling too runny. Press it gently in a strainer or use a clean towel to soak up extra moisture. - To check if your salmon is done, use a fork to test its flakiness. When it flakes easily, it’s ready to eat. - Fresh herbs, like parsley or dill, make great garnishes. They add a pop of color and fresh taste. Just sprinkle them on top right before serving. - For side dishes, I suggest roasted veggies or a light salad. They pair nicely with the salmon and add balance to your meal. - You can swap out the cheese in the stuffing. Try feta for a tangy kick or goat cheese for creaminess. Each option changes the flavor profile a bit. - Add spices or herbs to the stuffing mix for extra flavor. A pinch of paprika or some chopped basil can give it a nice twist. These tips will help you create a flavorful and easy meal with creamy spinach stuffed salmon. Enjoy the cooking process and feel free to get creative! Pro Tips Choose Fresh Salmon: Opt for wild-caught salmon if possible, as it typically has a richer flavor and better texture compared to farmed salmon. Perfect Cream Cheese Consistency: Make sure your cream cheese is at room temperature before mixing; this will ensure a smooth, creamy filling without lumps. Add a Crunch: For some texture contrast, consider adding some crushed crackers or breadcrumbs to the spinach filling before stuffing the salmon. Check for Doneness: Instead of relying solely on time, use a fork to test the salmon; it should flake easily and be opaque throughout for perfect doneness. {{image_4}} You can switch the spinach for other greens. Kale or Swiss chard works well. This change gives you a new taste. You can also add fun flavors. Sun-dried tomatoes or artichokes mix nicely with the creamy filling. They add a burst of flavor. Experiment with what you like best. You can cook the salmon in different ways. Baking is great, but grilling is fun too. When you grill, the salmon gets a nice smoky taste. Just be mindful of the heat. If you want a quick meal, try stovetop cooking. Sear the stuffed salmon in a pan for a faster option. Using seasonal ingredients makes your meal shine. Fresh herbs or veggies from your garden will boost flavor. In spring, try asparagus or fresh peas. In the fall, add roasted squash or pumpkin. Adapting your recipe for the season adds freshness and keeps it exciting. To keep your creamy spinach stuffed salmon fresh, follow these steps: - Fridge Storage: Place leftovers in an airtight container. They will stay good for up to 3 days. This helps lock in moisture and flavor. - Freezing Options: You can freeze stuffed salmon for about 2 months. Wrap each piece tightly in plastic wrap, and then place it in a freezer bag. This prevents freezer burn. - Best Thawing Practices: When ready to eat, thaw salmon in the fridge overnight. This keeps the texture and taste intact. Reheating salmon can be tricky. You want it moist, not dry. Here’s how to do it right: - Oven Method: Preheat your oven to 350°F (175°C). Place the salmon on a baking sheet. Cover with foil to keep moisture in. Heat for about 15 minutes or until warmed through. - Microwave Method: If you're in a hurry, the microwave works, too. Place salmon on a microwave-safe plate. Cover with a damp paper towel. Heat in short bursts of 30 seconds. Check often to avoid overcooking. Using these methods ensures you enjoy every bite of your creamy spinach stuffed salmon, even as leftovers. You can serve many sides with creamy spinach stuffed salmon. Here are some ideas: - Roasted vegetables like carrots, broccoli, or asparagus. - A light salad with mixed greens, cherry tomatoes, and a simple vinaigrette. - Rice or quinoa for a hearty base. - Mashed potatoes for a creamy contrast. - Lemon butter sauce for added zing. These sides will balance the flavors and make your meal even better. You can keep leftovers in the fridge for about three days. Store them in an airtight container to keep them fresh. If you want to save them longer, you can freeze the salmon. It can last up to three months in the freezer. Just make sure to wrap it tightly to prevent freezer burn. Yes, you can prepare the stuffing ahead of time. Just make the spinach filling and store it in the fridge for up to one day. This way, you can stuff the salmon quickly before cooking. This saves time and makes dinner stress-free. This recipe is perfect for meal prep. You can scale it up to make more servings. Stuff several salmon fillets at once. Cook them and store in the fridge. You can heat them for easy meals throughout the week. Just remember to reheat gently to keep the salmon moist and tasty. This blog post shared a simple and tasty creamy spinach stuffed salmon recipe. You learned about key ingredients, step-by-step instructions, and tips for perfecting each detail. We also covered variations to keep the dish exciting and how to store any leftovers. Cooking can be fun and creative. Enjoy experimenting with the flavors and make the recipe your own! With a few easy steps, you can create a healthy meal that impresses everyone at your table. Happy cooking!

Creamy Spinach Stuffed Salmon

Delicious salmon fillets stuffed with a creamy spinach and cheese filling.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 4
Calories 400 kcal

Ingredients
  

  • 4 fillets salmon fillets (approximately 6 oz each)
  • 2 cups fresh spinach, finely chopped
  • 1 cup cream cheese, softened to room temperature
  • 0.5 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1 tablespoon fresh lemon juice
  • to taste salt and pepper
  • 1 tablespoon olive oil
  • 1 teaspoon dried dill (optional, for added flavor)
  • as needed lemon wedges (for serving)

Instructions
 

  • Preheat your oven to 375°F (190°C). This ensures a perfectly cooked salmon by the time you're ready to bake.
  • In a medium skillet over medium heat, add the olive oil. Once hot, toss in the minced garlic and sauté for about 1 minute, until it's aromatic but not browned.
  • Now, add the chopped spinach to the skillet and cook for about 2-3 minutes, stirring frequently, until the spinach is wilted. Once cooked, remove the skillet from the heat.
  • In a separate bowl, combine the wilted spinach mixture with the softened cream cheese, grated Parmesan cheese, lemon juice, and dried dill if you're using it. Mix until well blended. Season with salt and pepper, adjusting to your taste preferences.
  • Carefully create a pocket in each salmon fillet by slicing it horizontally, ensuring not to cut all the way through so that the fillet remains intact.
  • Generously stuff each salmon pocket with the creamy spinach filling, taking care to fill them well to enhance flavor in every bite.
  • Arrange the stuffed salmon fillets on a baking sheet lined with parchment paper for easy cleanup and to prevent sticking.
  • Bake the salmon in your preheated oven for 20-25 minutes. You'll know it’s done when the salmon is opaque and flakes easily when tested with a fork.
  • Optional: For an extra touch, sprinkle with additional dill after removing from the oven, and serve with fresh lemon wedges on the side for a bright burst of flavor.

Notes

Serve with lemon wedges for added flavor.
Keyword cream cheese, salmon, spinach, stuffed