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Spinach Stuffed Salmon

Spinach stuffed salmon is filled with creamy spinach, garlic, and Parmesan, then baked until the salmon reaches 145°F. The rich filling and tender fish make this a straightforward oven-baked dinner.
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Prep Time 10 minutes
Cook Time 25 minutes
cooling time 5 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the spinach filling
  • 1 tbsp unsalted butter
  • 5 oz baby spinach
  • 1 cloves garlic minced
  • 4 oz cream cheese softened
  • 0.25 cup Parmesan cheese finely grated
For the salmon
  • 1 tbsp olive oil
  • 4 salmon 6-ounce skinless fillets, about 1 inch thick
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper

Equipment

  • 1 10-inch skillet
  • 1 9x13-inch baking dish

Method
 

Make the spinach filling
  1. Melt the butter in a 10-inch skillet over medium heat, add the spinach, and cook for 3 to 5 minutes, stirring, until wilted and any liquid in the skillet has evaporated.
  2. Stir in the garlic and cook for 30 seconds.
  3. Remove the skillet from the heat and let the spinach cool for 5 minutes.
  4. Stir in the cream cheese and Parmesan.
Stuff and bake the salmon
  1. Heat the oven to 400°F.
  2. Brush the bottom of a 9x13-inch baking dish with the olive oil.
  3. Pat the salmon dry and place it in the dish.
  4. Cut a deep pocket lengthwise into the side of each fillet without cutting through.
  5. Season the salmon with the salt and pepper.
  6. Divide the filling among the pockets.
  7. Bake for 15 to 20 minutes, until the thickest part of each fillet reaches 145°F.

Notes

For an even filling, let the spinach cool for 5 minutes before stirring in the cream cheese and Parmesan. Refrigerate leftovers for up to 3 days; freezing is not recommended for the best texture. For a lactose-free option, use lactose-free cream cheese and Parmesan.