Description
Tender baked salmon fillets stuffed with a creamy spinach and cheese filling for an elegant, flavorful meal.
Ingredients
4 salmon fillets (6 oz each)
4 oz cream cheese, softened
1 cup fresh spinach, chopped
¼ cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
2 cloves garlic, minced
1 tablespoon lemon juice
1 tablespoon olive oil
½ teaspoon paprika
Salt and pepper to taste
Lemon wedges, for serving
Instructions
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a bowl, mix cream cheese, spinach, mozzarella, Parmesan, garlic, and lemon juice.
3. Cut a slit in each salmon fillet to make a pocket.
4. Fill each pocket with the spinach mixture.
5. Brush fillets with olive oil and sprinkle with paprika, salt, and pepper.
6. Bake for 18–20 minutes until salmon flakes easily.
7. Serve warm with lemon wedges.
Notes
Use frozen spinach if needed—just drain well.
Add crab or shrimp for extra richness.
Refrigerate leftovers for 3 days or freeze up to 2 months.
Serve with rice, vegetables, or mashed potatoes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 fillet
- Calories: 410
- Sugar: 1g
- Sodium: 360mg
- Fat: 27g
- Saturated Fat: 10g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 37g
- Cholesterol: 115mg