Description
This Blackened Salmon Stuffed with Spinach & Parmesan is a flavorful and elegant dish that combines tender salmon fillets with a creamy spinach and cheese filling. The salmon is seared to achieve a perfectly blackened crust and then baked to juicy, flaky perfection. It makes for a quick and impressive meal ready in just 30 minutes, featuring a balance of rich, savory flavors and a healthy dose of greens.
Ingredients
Scale
Salmon and Stuffing
- 4 salmon fillets (6 oz each, skinless)
- 2 cups fresh spinach
- 1/2 cup cream cheese, softened
- 1/3 cup grated Parmesan cheese
- 2 cloves garlic, minced
Seasoning & Cooking
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
- Salt to taste
- Lemon wedges for serving
Instructions
- Prepare the Spinach Filling: Cook the spinach in a skillet over medium heat for 2-3 minutes until wilted. Drain any excess liquid. In a bowl, combine the cooked spinach with cream cheese, Parmesan cheese, minced garlic, and season with salt and pepper. Mix until creamy and well incorporated.
- Prepare the Salmon: Using a sharp knife, carefully slice horizontally into each salmon fillet to create a pocket without cutting all the way through. This pocket will hold the filling.
- Stuff the Salmon: Spoon the prepared spinach and cheese mixture generously into each salmon pocket, filling them evenly.
- Season the Salmon: In a small bowl, mix together paprika, garlic powder, onion powder, black pepper, and salt. Rub this seasoning blend evenly over the tops of the stuffed salmon fillets.
- Cook the Salmon: Heat olive oil in a skillet over medium-high heat. Sear each salmon fillet for about 2-3 minutes per side until the tops develop a blackened, crispy crust.
- Bake the Salmon: Transfer the seared salmon to a preheated oven at 350°F (175°C) and bake for 10-12 minutes or until the salmon is completely cooked through and flakes easily with a fork.
- Serve: Plate the blackened salmon stuffed with spinach and Parmesan, and serve with fresh lemon wedges to squeeze over. Enjoy your flavorful and nutritious meal!
Notes
- Ensure you do not cut all the way through the salmon to keep the filling securely inside.
- Use fresh spinach for the best flavor, but frozen spinach can be used if drained well.
- For a spicier crust, add cayenne pepper to the seasoning mix.
- Make sure to drain cooked spinach thoroughly to avoid watery filling.
- This recipe can be doubled easily for larger groups.
