Salmon fillets stuffed with a delectable, savory combo of cream cheese, spinach, Parmesan cheese, and spices; done and on your dinner table in 30 min. Yes, please!
Salmon is an important fish for us to get more of in our diet, and dishes like these make it not only easy but scrumptious. Stuffed Salmon, to me, is fine dining at its best because part of tasting good is being good-for-you, too.
But healthy or not, this dish is an absolute stunner both in terms of presentation and in terms of its delicate, creamy, rich, luxuriant flavors that spill out of the fish—literally, both the flesh of that seasoned, succulent salmon and the creamy, herbaceous spinach, herb, and cream cheese sauce within it, made just perfect by the addition of the salty umami taste of that Parmesan cheese.
And no one will believe it only took you 30 minutes from opening the refrigerator to getting out your salmon to plating it to create this elegant, delicious, nutritious dish.
Why You and Your Family Will Love This Delicious Stuffed Salmon
There’s one place in the deli where I always stop so dead in my tracks that my Skechers give off that little telling “squeak,” and that’s by the seafood displays.
If I walk by a display case and it has those pink salmon steaks in it just brimming with lobster, shrimp, or creamy cheese stuffings, I am transfixed, quite literally. Is this something I should buy in bulk? Is it fresh caught? Is it wild caught? How much is this divine creation? Because I MUST HAVE IT! But! Upon checking labels, if it’s too hard to find out if the salmon is fresh, wild, or farmed, I will eschew it. Because no one will hide an up-sell, and wild-caught salmon is a selling point. It will be wisely displayed in huge neon letters, you’d think, just to make the sale.
So and so! I’d much rather buy my own wild-caught Alaskan, deeply healthier choices of salmon fillets and stuff them myself. Because then I control the healthiness. And I think we very much should—don’t you?
Because good means good for you. And this salmon, right here, will give you Omega 3s, specifically DHA and EPA. It’s so packed with healthy nutrition—not to mention, you’re stuffing it with even more good-for-you things, like spinach.
YAY for you! In a big way because this salmon is not just healthy, it is also delicious; you will become a Stuffed Salmon fanatic. That delicious Parmesan and cream cheese mixture, just made sweetly bitter enough with the addition of tender spinach, garlic powder, and a touch of Italian seasoning that you’d think wouldn’t taste so good until you add it and realize that this is truly an extraordinary recipe—one with every little thing to make a dish taste good in just the right proportion.
That’s because that’s what we do at aboutamom.com. We refuse to bring you anything else but highly original writing and recipes that WORK.
How to Make Ahead and Store?
Stuffed salmon is not a freezer-friendly or refrigerator-friendly food. You need to eat it up and keep it, at most, 1-2 days after service.
Serving Suggestions
Serve this stunner of a stuffed salmon with some equally stunning sides. How about a colorful Asparagus Salad tossed with sweet cherry tomatoes, onion, feta, and a delicious vinaigrette? For a starch, either this Lemon Orzo with Chives or this Mediterranean Pasta Salad—but served hot—would be so lovely here. Some warm, crusty bread, some Orange Mule cocktails for the adults after dinner. Complete this lovely feast with an amazingly delicious dessert, like this Peach Cheesecake.
Stuffed Salmon
Ingredients
- 4 salmon fillets 6 ounces each, skinless
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 cups baby spinach
- 4 ounces cream cheese softened
- 1/4 cup parmesan cheese grated
- 1/2 teaspoon garlic powder
- 1 teaspoon Italian seasoning
Instructions
- Preheat your oven to 375°F.
- Pat the salmon fillets dry with paper towels. Rub each fillet with olive oil and season with salt and pepper.
- In a skillet over medium heat, sauté the spinach until wilted, about 3-4 minutes. Remove from heat.
- In a bowl, mix the softened cream cheese, parmesan cheese, garlic powder, and Italian seasoning into the sautéed spinach.
- Carefully cut a slit along the side of each salmon fillet to form a pocket. Be careful not to cut through the other side.
- Stuff each salmon fillet with the spinach and cheese mixture.
- Place the stuffed fillets on a baking sheet lined with parchment paper.
- Bake in the preheated oven for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork.
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