Here’s a rich, flavorful Salmon Stuffed with Spinach & Cheese—juicy on the outside with a creamy, savory filling:
🐟🧀 Salmon Stuffed with Spinach & Cheese
🧾 Ingredients
For the salmon:
- 2–3 salmon fillets (thick, skin-on or skinless)
- Salt and black pepper to taste
- 1 tbsp olive oil
- 1 tsp paprika
- 1 tsp garlic powder
For the filling:
- 2 cups fresh spinach (chopped)
- 2 cloves garlic, minced
- 100g cream cheese (softened)
- ½ cup shredded mozzarella
- ¼ cup grated Parmesan
- 1 tbsp lemon juice
- Pinch of chili flakes (optional)
- Salt and pepper to taste
👩🍳 Instructions
- Prep the salmon:
Pat dry and cut a pocket into the side of each fillet (don’t cut all the way through).
Season with salt, pepper, paprika, and garlic powder. - Make the filling:
Sauté spinach in a pan with a little oil until wilted. Add garlic and cook briefly.
Remove from heat and mix with cream cheese, mozzarella, Parmesan, lemon juice, chili flakes, salt, and pepper. - Stuff the salmon:
Spoon the spinach-cheese mixture into each salmon pocket. - Cook (choose method):
🔥 Baking:
- Preheat oven to 200°C (400°F)
- Place salmon on a lined tray, drizzle with olive oil
- Bake for 15–18 minutes until cooked through
🍳 Pan + Oven:
- Sear salmon in a pan (2–3 minutes per side)
- Transfer to oven and finish cooking for 8–10 minutes
- Serve:
Let rest a couple of minutes before serving.
💡 Tips & Variations
- Add sun-dried tomatoes to the filling for extra flavor.
- Use feta instead of mozzarella for a tangy twist.
- Don’t overcook—salmon should be flaky but still moist.
- Secure with toothpicks if needed to keep filling inside.
🍽️ Serving Ideas
- Serve with roasted vegetables or asparagus
- Pair with rice, quinoa, or mashed potatoes
- Add a squeeze of fresh lemon before serving for brightness
If you want, I can give you a keto version with exact macros, a grilled version, or a restaurant-style creamy sauce to go on top 👍