Description
This blackened salmon stuffed with creamy spinach and Parmesan cheese is a flavorful, easy-to-make dish that’s perfect for any occasion. The bold spices and rich filling create a mouthwatering meal!
Ingredients
Scale
- 4 salmon fillets (6 oz each)
- 2 cups fresh spinach
- 1 cup grated Parmesan cheese
- 1 cup cream cheese, softened
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Lemon wedges, for serving
Instructions
- Preheat the oven to 375°F (190°C). Grease a baking sheet or dish lightly with oil to prevent sticking.
- Prepare the filling: Heat the olive oil in a skillet over medium heat. Add the minced garlic and sauté for about 1 minute until it becomes fragrant. Add the fresh spinach and cook for 2-3 minutes, stirring occasionally until the spinach is wilted. Remove the skillet from the heat and let the spinach cool slightly.
- In a medium bowl, combine the cooked spinach, softened cream cheese, and grated Parmesan cheese. Stir until everything is well incorporated and smooth. Set this filling mixture aside.
- Prepare the salmon: Take each salmon fillet and, using a sharp knife, carefully cut a pocket horizontally in the center of the fillet. Be careful not to cut all the way through. This pocket is where the delicious spinach-cheese mixture will go.
- Season the salmon: In a small bowl, mix together the paprika, cayenne pepper, garlic powder, onion powder, salt, and pepper. Rub this spice blend generously over both sides of each salmon fillet, ensuring even coverage.
- Stuff the salmon: Open the pocket of each fillet and spoon in the spinach and cheese mixture. Fill them generously, but be careful not to overstuff.
- Bake the salmon: Place the stuffed salmon fillets on the prepared baking sheet. Bake in the preheated oven for 15-20 minutes, or until the salmon is fully cooked and flakes easily with a fork.
- Serve: Once baked, remove the salmon from the oven. Serve hot with lemon wedges on the side for a fresh citrus finish. The blackened spices and creamy filling make this dish a memorable meal!
Notes
- If you prefer a milder flavor, reduce the cayenne pepper or replace it with smoked paprika for a gentler kick.
- The spinach filling can be made ahead and stored in the refrigerator for up to a day, which can help cut down on prep time when you’re ready to cook.
- For an added touch of elegance, you can sprinkle extra Parmesan cheese on top of the salmon before baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 1 stuffed salmon fillet
- Calories: 420
- Sugar: 1g
- Sodium: 620mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 110mg