Description
A delightful main course featuring salmon fillets stuffed with a creamy spinach filling and finished with a lemon-butter sauce.
Ingredients
Scale
- 4 skinless center-cut salmon fillets, 6 oz each and about 1½ inches thick
- ½ tsp kosher salt
- ¼ tsp ground black pepper
- 1 tbsp olive oil
- 3 cups baby spinach
- 2 garlic cloves, minced
- 4 oz full-fat block cream cheese, softened
- ¼ cup finely grated Parmesan cheese
- ½ tsp Italian seasoning
- 2 tbsp unsalted butter
- 1 tbsp freshly squeezed lemon juice
- 1 tsp finely grated lemon zest
- 2 tbsp low-sodium chicken broth
- 1 tbsp chopped fresh parsley
Instructions
- Heat the oven. Position a rack in the center and preheat the oven to 375°F. Pat the salmon fillets dry with paper towels.
- Wilt the spinach. Heat the olive oil in a 12-inch oven-safe skillet over medium heat. Add the baby spinach and cook for 2 to 3 minutes, stirring until completely wilted. Add the minced garlic and cook for 30 seconds.
- Remove excess moisture. Transfer the spinach mixture to a cutting board and let it cool for 3 minutes. Chop it finely, then press it with paper towels to remove excess liquid.
- Make the creamy filling. In a medium bowl, combine the softened cream cheese, Parmesan, Italian seasoning, lemon zest, and chopped spinach-garlic mixture.
- Cut the salmon pockets. Lay each fillet flat on the cutting board. Using a sharp knife, cut a horizontal slit into one long side, stopping about ½ inch from the opposite side and both ends.
- Season and stuff. Season the salmon evenly inside and out with kosher salt and black pepper. Divide the filling among the four pockets, using about ⅓ cup for each.
- Sear the first side. Melt 1 tablespoon butter in the skillet over medium heat. Place the salmon in the pan with its best-looking side down. Cook undisturbed for 3 minutes.
- Turn and bake. Gently turn each fillet and transfer the skillet to the oven. Bake for 7 to 10 minutes until the fish registers 145°F.
- Prepare the sauce. Move the salmon to serving plates. Return the skillet to low heat. Add the remaining butter, lemon juice, and chicken broth.
- Finish and serve. Stir in the chopped parsley and spoon the sauce over the stuffed salmon.
Notes
Ensure salmon fillets are even in size for consistent cooking. Serve hot with your choice of starch and vegetables.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Seafood
Nutrition
- Serving Size: 1 serving
- Calories: 590
- Sugar: 5g
- Sodium: 600mg
- Fat: 43g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 47g
- Cholesterol: 140mg
Keywords: salmon, stuffed salmon, creamy spinach, seafood recipe, weeknight dinner