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Imagine serving a dish that not only wows your taste buds but also impresses anyone lucky enough to join you at the table. This Stuffed Salmon recipe is just that—a delightful combination of tender salmon and a creamy, cheesy filling that’s both sophisticated and surprisingly simple to make. With just 10 minutes of preparation, you’ll be savoring a restaurant-quality meal in the comfort of your own home.
Why You’ll Love This Recipe
This Stuffed Salmon is perfect for any occasion, whether you’re hosting a dinner party or treating yourself on a cozy night in. The creamy filling, made with cream cheese, spinach, mozzarella, and Parmesan, complements the rich, flaky salmon perfectly. Plus, it’s quick to prepare and doesn’t require any fancy techniques, making it an ideal choice for both novice and experienced cooks.
Kitchen Equipment You’ll Need
- Medium non-stick skillet
- Large rimmed baking sheet
- Parchment paper
- Small, sharp knife
- Pastry brush
Ingredients
- 4 teaspoons extra virgin olive oil, divided
- 5 ounces fresh baby spinach (about 5 cups)
- 1 clove garlic, minced (about 1 teaspoon)
- ¾ teaspoon kosher salt, divided
- ½ teaspoon black pepper, divided
- Pinch red pepper flakes
- ¼ cup reduced-fat cream cheese
- ¼ cup shredded part-skim mozzarella cheese
- ¼ cup finely grated Parmesan
- 4 salmon fillets (6 ounces each), skin off or on
Step-by-step Instructions
- Preheat your oven to 425°F. Line a large rimmed baking sheet with parchment paper for easy clean-up.
- Heat 2 teaspoons of olive oil in a medium non-stick skillet over medium-high heat. Add a large handful of spinach and cook, stirring often, until it begins to wilt. Add garlic, ¼ teaspoon salt, ¼ teaspoon black pepper, and red pepper flakes. Cook for 30 seconds. Continue adding spinach until all is wilted. Remove from heat.
- Stir in the cream cheese until it melts and combines with the spinach. Add the mozzarella and Parmesan, stirring until the cheeses are melted and the mixture is smooth.
- Place salmon fillets on a clean surface. Use a small, sharp knife to cut a pocket in each fillet, being careful not to cut all the way through. Transfer salmon to the prepared baking sheet and sprinkle with the remaining ½ teaspoon salt.
- Fill each salmon pocket with a quarter of the spinach mixture. Drizzle the remaining 2 teaspoons of olive oil over the fillets and brush or rub to coat. Sprinkle with the remaining salt and pepper.
- Bake in the preheated oven until the salmon is opaque in the center and flakes easily with a fork, about 8 to 10 minutes.
Tips for Success
- Ensure the spinach is thoroughly wilted to prevent excess moisture in the filling.
- Use fresh salmon for the best flavor and texture.
- Don’t overbake the salmon; it should be just cooked through to maintain moisture.
Additional Tips and Variations
- Add a squeeze of lemon juice to the filling for a zingy twist.
- Try substituting goat cheese for cream cheese for a tangier flavor.
Nutritional Highlights (Per Serving)
Each serving is packed with protein and healthy fats, making it a nutritious and satisfying meal.
Frequently Asked Questions (FAQ)
- Can I use frozen spinach? Yes, just make sure to thaw and drain it thoroughly before adding to the skillet.
- What can I serve with stuffed salmon? This dish pairs beautifully with a simple green salad or roasted vegetables.
Conclusion
This Stuffed Salmon recipe is your ticket to a gourmet meal without the hassle of dining out. Try it out, and don’t forget to share your experiences and any creative variations you come up with. Bon appétit!
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