Description
A creamy, restaurant-quality seafood dinner that is easy to make at home. Salmon fillets are stuffed with a rich mixture of cream cheese, spinach, artichokes, and garlic, then baked until golden and flaky.
Ingredients
- 4 salmon fillets (about 6oz each / 680g), center-cut
- 4 ounces (115g) cream cheese, softened
- ½ cup (50g) Parmesan cheese, freshly grated
- 10 ounces (280g) frozen spinach, thawed and thoroughly drained
- 1 can (14oz / 396g) artichoke hearts, drained and chopped
- 4 cloves garlic, minced
- 1 tablespoon (15ml) lemon juice, freshly squeezed
- 2 tablespoons (10g) fresh dill, chopped
- ½ teaspoon red pepper flakes
- 2 tablespoons (30g) butter or olive oil
- Salt and black pepper, to taste
- Lemon wedges, for serving
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or foil and brush with butter or olive oil.
- Thaw the frozen spinach and squeeze it dry using a clean kitchen towel or paper towels until it is almost dry. Set aside.
- In a small mixing bowl, combine the softened cream cheese, grated Parmesan, minced garlic, chopped artichoke hearts, chopped dill, lemon juice, and red pepper flakes. Mix until a thick, creamy paste forms. Taste and adjust seasoning if needed.
- Pat the salmon fillets dry with paper towels. Gently lift the top layer of each fillet with a knife or fingers to create a pocket in the center. Do not cut all the way through.
- Stuff each pocket with about 2-3 tablespoons of the spinach-artichoke mixture. Tuck the stuffing in gently; do not overstuff.
- Place the stuffed salmon on the prepared baking sheet, seam-side up. Sprinkle the tops with salt and black pepper.
- Bake for 15-18 minutes, or until the salmon is opaque and flakes easily with a fork. For a golden top, broil on high for the last 2 minutes, watching closely to prevent burning.
- Remove from oven and let rest for 2 minutes before serving. Serve immediately with lemon wedges.
Notes
[‘Ensure the spinach is squeezed completely dry to prevent the stuffing from becoming runny and sliding out.’, ‘Use room temperature cream cheese to ensure a smooth mixture without lumps.’, ‘Do not overstuff the salmon, as the filling may burst out during baking.’, ‘Check for pin bones in the salmon fillets before stuffing.’, ‘Salmon continues to cook after removal from the oven; pull it out at 135°F (57°C) for moist results.’, ‘This recipe is naturally gluten-free, but check labels on processed ingredients if sensitive.’]
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 fillet
- Calories: 450
- Sugar: 2
- Sodium: 500
- Fat: 30
- Saturated Fat: 15
- Carbohydrates: 6
- Fiber: 2
- Protein: 35
Keywords: stuffed salmon, spinach artichoke salmon, creamy seafood, weeknight dinner, high protein, low carb, gluten-free recipe, easy fish recipe