Stuffed Salmon
An elegant dish featuring salmon fillets filled with a creamy spinach and cheese mixture, perfect for impressing guests.
Equipment
- Non-Stick Skillet
- Small Saucepan
- Mixing Bowl
Ingredients
- 4 count skinless salmon fillets
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 Tbsp olive oil
- 3 cups baby spinach
- 4 oz cream cheese softened
- 1/4 cup Parmesan cheese
- 1/2 tsp Italian seasoning
- 2 Tbsp butter
- 1 Tbsp lemon juice
Instructions
- Pat the salmon fillets dry with paper towels and drizzle olive oil over both sides.
- Make lengthwise slits in the fillets to create pockets for stuffing, being careful not to cut all the way through.
- Sauté the baby spinach in a small saucepan with a tablespoon of water until wilted. Drain any excess liquid.
- In a mixing bowl, combine wilted spinach, cream cheese, Parmesan cheese, and Italian seasoning until well mixed.
- Stuff each salmon fillet with the spinach mixture, using toothpicks to seal the ends if necessary.
- Heat butter in a non-stick skillet over medium heat. Cook the stuffed salmon for about 6 minutes on one side, then flip and cook for another 6 minutes.
- Ensure the internal temperature of the salmon reaches 145°F. Drizzle lemon juice over the fillets before serving.
- Serve hot and enjoy!
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Notes
Store leftovers in an airtight container in the refrigerator for up to 2-3 days.