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Easy Creamy Spinach Stuffed Salmon: Elegant Dinner in 30 Minutes

A close-up of a perfectly cooked stuffed salmon fillet overflowing with creamy spinach filling.
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Welcome! I’m Sarah, and I’m happy you are here. This recipe shows you how to make elegant, restaurant-quality stuffed salmon that is surprisingly quick. Tender salmon fillets are filled with a rich, creamy spinach and Parmesan mixture. It is perfect for a special occasion but easy enough for a weeknight dinner. This dish is also low-carb and keto friendly.

Ingredients

Scale
  • 4 (6 ounce) salmon fillets, skin on or off
  • 1 tablespoon olive oil
  • Salt and black pepper to taste
  • 1 (10 ounce) package frozen chopped spinach, thawed and squeezed very dry
  • 4 ounces cream cheese, softened
  • 1/2 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup heavy cream (optional, for extra creaminess)

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
  2. Pat the salmon fillets dry with paper towels. Brush lightly with olive oil and season both sides with salt and pepper. Place the fillets on the prepared baking sheet.
  3. In a medium bowl, combine the dried spinach, softened cream cheese, Parmesan cheese, minced garlic, and nutmeg. Mix until the stuffing is fully combined. If you desire a looser filling, stir in the heavy cream now.
  4. Use a sharp knife to carefully cut a pocket into the thickest side of each salmon fillet, cutting about three-quarters of the way through. Be careful not to cut all the way to the edges.
  5. Spoon the creamy spinach mixture evenly into the pockets of the salmon fillets. Press the stuffing gently so it stays in place.
  6. Bake for 12 to 15 minutes, or until the salmon is cooked through and flakes easily with a fork. Cooking time depends on the thickness of your fillets.
  7. Remove from the oven and let the stuffed salmon rest for 2 minutes before serving. This is a delicious, low-carb salmon dish.

Notes

  • Squeezing the moisture out of the thawed spinach is the most important step to prevent a watery filling. Use a clean kitchen towel or several layers of paper towels to press out excess water.
  • For an extra impressive presentation, you can skip cutting a pocket and instead spread the filling over the top of the fillets before baking.
  • This recipe is naturally low-carb and keto friendly, making it a great choice for your healthy dinner ideas.

Nutrition

Find it online: https://cutcooktaste.com/easy-creamy-spinach-stuffed-salmon-recipe/