Creamy Garlic Spinach Stuffed Salmon

$- 4 salmon fillets, skinless - 2 cups fresh spinach, chopped - 1 cup cream cheese, softened - 2 cloves garlic, minced - 1/4 cup grated Parmesan cheese - 1/4 teaspoon nutmeg - 1 tablespoon olive oil - Salt and pepper to taste - Lemon wedges for garnish You can swap fresh spinach for frozen spinach. Just thaw and drain it well. For cream cheese, use ricotta cheese for a lighter option. If you want a dairy-free choice, try vegan cream cheese. Use any firm fish if you can’t find salmon. Cod or halibut work well. Each serving of this dish is packed with nutrients. Salmon is high in omega-3 fatty acids, which are good for your heart. Spinach adds vitamins A and C, plus iron. Cream cheese and Parmesan add protein and calcium. This dish is also low in carbs, making it a healthy choice. {{ingredient_image_1}} To start, heat a skillet over medium heat. Add one tablespoon of olive oil. When the oil is hot, add two minced garlic cloves. Sauté the garlic for one minute until it smells good. Next, add two cups of chopped fresh spinach. Cook the spinach for two to three minutes until it wilts down. Once done, take the skillet off the heat. In a mixing bowl, combine the sautéed spinach, garlic, one cup of softened cream cheese, and one-fourth cup of grated Parmesan cheese. Add a pinch of nutmeg, salt, and pepper to taste. Mix everything until it’s creamy and smooth. Take your four skinless salmon fillets and lay them on a clean surface. Use a sharp knife to cut a pocket into each fillet. Be careful not to cut all the way through. This pocket will hold the filling. Now, generously stuff each salmon fillet with the creamy spinach mixture you made earlier. Press gently to make sure the filling stays inside. Once you finish stuffing, season the tops of the fillets with salt and pepper. Preheat your oven to 375°F (190°C). Lightly grease a baking dish with olive oil. Place the stuffed salmon fillets in the dish. Make sure they fit well without crowding. Bake them in the preheated oven for 20 to 25 minutes. The salmon is done when it flakes easily with a fork. After baking, let it rest for a few minutes before serving. This helps the flavors settle. For a nice touch, serve the salmon with lemon wedges on the side. Enjoy your delicious dish! When picking salmon, look for bright, clear skin. The flesh should be firm and moist. You want a nice pink or red color. Avoid fish with brown spots or a fishy smell. Wild-caught salmon often tastes better than farmed. It has a richer flavor and firmer texture. If you can find it, go for sockeye or king salmon. They make the best stuffed salmon. One big mistake is overcooking the salmon. It should flake easily but stay moist. Use a fork to check doneness after 20 minutes. Another mistake is not seasoning enough. Salt and pepper really bring out the flavors. Make sure to stuff the salmon pockets fully. If you don’t, the filling may spill out while cooking. Lastly, don’t skip letting the salmon rest after baking. This helps the juices settle back in. For this recipe, you need a few tools to make cooking easy. First, use a good sharp knife. It helps when cutting the salmon fillets. A skillet is great for sautéing the garlic and spinach. Make sure to have a mixing bowl for the filling. You also need a baking dish to cook the salmon. A spatula is handy for serving. Finally, keep some lemon wedges on hand. They add a nice touch when you serve the dish. Pro Tips Use Fresh Spinach: Fresh spinach will give your stuffing a vibrant color and better texture compared to frozen spinach. Be sure to wash and chop it well before cooking. Perfect Salmon Cooking: To ensure your salmon stays moist, avoid overcooking. Check for doneness at around 20 minutes by gently flaking with a fork. Experiment with Cheese: Feel free to mix different cheeses like feta or mozzarella for a unique flavor twist in your stuffing. Serve with a Sauce: A drizzle of lemon butter sauce or a light cream sauce can elevate the dish and add an extra layer of flavor. {{image_2}} You can change up the flavors by adding different cheeses. Cream cheese is rich and smooth, but you can try ricotta for a lighter taste. Goat cheese adds a tangy twist that many love. Just remember to keep the cheese soft for easy mixing. You can also mix in some shredded mozzarella for a melty surprise. Want to add more veggies? Spinach is great, but don't stop there! You can toss in some chopped artichokes for a fun texture. Mushrooms also work well; they bring a nice earthy flavor. If you like a bit of crunch, try adding bell peppers or zucchini. Just sauté them lightly before mixing with the cheese. Seasoning makes a big difference! While salt and pepper are must-haves, think outside the box. You can add a pinch of cayenne for heat or some lemon zest for brightness. Fresh herbs like dill or basil can also enhance the taste. Experiment with your favorites to find what excites your palate! To keep your creamy garlic spinach stuffed salmon fresh, let it cool first. Place leftovers in an airtight container. Store them in the fridge for up to three days. If you want to enjoy them later, freezing is a good option. When you’re ready to eat the leftovers, preheat your oven to 350°F (175°C). Place the salmon on a baking sheet. Cover it with aluminum foil to keep it moist. Heat for about 15-20 minutes until warm. You can also use a microwave. Heat on medium for 1-2 minutes, checking often to avoid overcooking. If you want to freeze stuffed salmon, wrap each piece tightly in plastic wrap. Then, place them in a freezer-safe bag. This keeps them fresh for up to two months. To thaw, move the salmon from the freezer to the fridge a day before you plan to eat it. Yes, you can use frozen salmon for this recipe. Just make sure to thaw it first. Place the frozen salmon in the fridge overnight. If you're in a hurry, you can run it under cold water. This helps maintain the texture and flavor. I love serving this dish with simple sides. Try sautéed zucchini noodles or roasted veggies. They add nice color and balance to the meal. You can also pair it with a fresh salad. A light lemon vinaigrette works wonders here. Check the salmon after 20 minutes in the oven. The flesh should flake easily with a fork. You can use a meat thermometer for accuracy. The internal temperature should reach 145°F (63°C). If it’s not done, bake for a few more minutes. In this blog post, I covered the key ingredients for Creamy Garlic Spinach Stuffed Salmon, plus substitutes. I walked you through preparing the filling, stuffing the fillets, and baking tips. You learned how to choose good salmon and avoid common errors. Remember, you can mix up the cheese, add veggies, or try new spices. Store leftovers properly and use my reheating tips to enjoy this dish later. Cooking should be fun and easy, and I hope you try this recipe!$

Creamy Garlic Spinach Stuffed Salmon

Delicious salmon fillets stuffed with a creamy garlic and spinach filling.

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Prep Time 15

Cook Time 25

Total Time 40

Course Main Course

Cuisine American

Servings 4

Calories 350 kcal

Ingredients

4 fillets salmon, skinless
2 cups fresh spinach, chopped
1 cup cream cheese, softened
2 cloves garlic, minced
1 4 cup grated Parmesan cheese
1 4 teaspoon nutmeg
1 tablespoon olive oil
to taste salt
to taste pepper
for garnish lemon wedges

Instructions

Preheat your oven to 375°F (190°C) and lightly grease a baking dish with olive oil.
In a skillet over medium heat, add the olive oil. Once hot, add the minced garlic and sauté for about 1 minute until fragrant.
Add the chopped spinach to the skillet and cook for 2-3 minutes until wilted. Remove from heat.
In a mixing bowl, combine the softened cream cheese, sautéed spinach and garlic, grated Parmesan cheese, nutmeg, salt, and pepper. Mix until well combined to create the filling.
Take each salmon fillet and carefully create a pocket by cutting into the side, being careful not to cut all the way through.
Generously stuff each salmon fillet with the creamy spinach mixture. Press gently to ensure the filling stays intact.
Place the stuffed salmon fillets in the prepared baking dish and season the tops with salt and pepper.
Bake in the preheated oven for 20-25 minutes or until the salmon flakes easily with a fork.
Remove from the oven and let it rest for a few minutes before serving.

Notes

Serve on a bed of sautéed zucchini noodles or alongside roasted vegetables. Garnish with lemon wedges for a fresh touch.

Keyword creamy, garlic, salmon, spinach, stuffed