Spinach Stuffed Salmon

Ingredients

• 4 salmon fillets (about 6 oz each)

• Salt and black pepper, to taste

• 1 teaspoon garlic powder

• 1 teaspoon paprika

• 1 tablespoon olive oil

For the creamy spinach filling:

• 1 tablespoon butter

• 2 cups fresh spinach, chopped

• 2 cloves garlic, minced

• 2 tablespoons cream cheese

• ¼ cup grated Parmesan cheese

• ¼ cup shredded mozzarella cheese

• Salt and pepper, to taste

Optional drizzle (for extra richness):

• 1 tablespoon melted butter + juice of ½ lemon

🔪 Instructions

1. Prepare the Salmon

1. Pat salmon fillets dry and season both sides with salt, pepper, garlic powder, and paprika.

2. Using a sharp knife, carefully slice a pocket lengthwise in the thickest part of each fillet — do not cut all the way through.

2. Make the Creamy Spinach Filling

1. In a skillet, melt butter over medium heat.

2. Add garlic and sauté for about 30 seconds until fragrant.

3. Add chopped spinach and cook until wilted (1–2 minutes).

4. Stir in cream cheese, Parmesan, and mozzarella until creamy and combined.

5. Season with salt and pepper, then remove from heat and let cool slightly.

3. Stuff the Salmon

1. Spoon the creamy spinach mixture into each salmon pocket.

2. Press gently to close — you can secure with toothpicks if needed.

4. Cook the Salmon

Option 1: Pan-seared & baked (best flavor)

1. Heat olive oil in a large oven-safe skillet over medium-high heat.

2. Sear salmon for 3–4 minutes per side until golden.

3. Transfer to a preheated oven (375°F / 190°C) and bake for 8–10 minutes, or until the salmon flakes easily with a fork.

Option 2: Pan only

• Cover and cook on low for 8–10 minutes after searing until fully cooked.

5. Add Finishing Touches

Drizzle with melted butter and a squeeze of fresh lemon juice before serving.