This stuffed salmon recipe features a creamy cheese and spinach filling enveloped in perfectly cooked fish. It’s quick to make and easy to customize.
Ingredients
- 4 skinless salmon fillets
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 tablespoon olive oil
- 3 cups baby spinach
- 115 g cream cheese, softened
- ¼ cup Parmesan cheese
- ½ teaspoon Italian seasoning
- 2 tablespoons butter
- 1 tablespoon lemon juice
Instructions
- Pat salmon fillets dry and drizzle with olive oil. Season both sides with salt and pepper.
- Cut lengthwise slits into the salmon, being careful not to cut all the way through.
- Sauté spinach with 1 tablespoon water until wilted. Drain well.
- Mix spinach with cream cheese, Parmesan, and Italian seasoning.
- Stuff salmon fillets with the mixture and secure with toothpicks if needed.
- Heat butter in a non-stick skillet over medium heat. Cook salmon for 12–15 minutes, flipping halfway. Add lemon juice near the end, then remove from heat.
Notes
- Store: Refrigerate in an airtight container for up to 3 days.
- Reheat: Cover loosely with foil and warm in a 300°F (150°C) oven.
- Freeze: Freeze in an airtight container for up to 3 months. Defrost in the fridge before reheating.
Nutritional Information (Per Fillet)
Calories: 411 kcal, Protein: 39 g, Carbohydrates: 4 g (Net Carbs: 3 g, Fat: 26 g, Sodium: 630 mg, Potassium: 1045 mg, Fibre: 1 g, Vitamin A: 2563 IU, Vitamin C: 8 mg, Calcium: 165 mg, Iron: 2 mg
Reference
Writer: John Musumeci
Source: www.thebigmansworld.com
