Spinach Artichoke Stuffed Salmon Recipe
Introduction
Spinach Artichoke Stuffed Salmon is a delicious twist on classic salmon, filled with a creamy, flavorful mixture of spinach and artichokes. It’s an elegant yet easy dish perfect for a weeknight dinner or special occasion.
Ingredients
- 1 cup fresh spinach (chopped)
- 1 cup canned artichoke hearts (drained and chopped)
- 1/2 cup cream cheese (softened)
- 1/4 cup sour cream
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and pepper (to taste)
- 4 salmon fillets (about 6 ounces each)
- 1 tablespoon olive oil
- Lemon wedges (for serving)
Instructions
- Step 1: In a mixing bowl, combine the chopped spinach, artichoke hearts, cream cheese, sour cream, Parmesan cheese, garlic powder, onion powder, salt, and pepper. Mix until well blended and creamy.
- Step 2: Preheat your oven to 375°F (190°C). Pat the salmon fillets dry and use a sharp knife to make a slit along the side of each fillet, creating a pocket without cutting through.
- Step 3: Rub the outside of each salmon fillet with olive oil and season with salt and pepper.
- Step 4: Spoon the spinach and artichoke filling into each salmon pocket, pressing gently to secure the filling inside.
- Step 5: Place the stuffed fillets on a baking sheet lined with parchment paper or lightly greased. Bake for 20-25 minutes until the salmon is cooked through and flakes easily. The internal temperature should reach 145°F (63°C).
- Step 6: Remove from the oven and let rest for a few minutes. Serve with lemon wedges for squeezing over the top.
Tips & Variations
- Use fresh spinach for the best flavor, but frozen spinach (thawed and drained) works in a pinch.
- Add a pinch of red pepper flakes to the filling for a slight kick.
- Try substituting the Parmesan cheese with mozzarella for a milder, gooey texture.
- To make prep easier, prepare the filling in advance and refrigerate until ready to stuff.
- Serve with rice, quinoa, or a crisp green salad for a complete meal.
Storage
Store leftover stuffed salmon in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven at 275°F (135°C) until warmed through to avoid overcooking the fish. Avoid microwaving as it can dry out the salmon.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen salmon for this recipe?
Yes, you can use frozen salmon fillets. Be sure to thaw them completely and pat dry before preparing the pockets and stuffing to ensure even cooking.
What can I serve with Spinach Artichoke Stuffed Salmon?
This dish pairs well with steamed vegetables, rice, quinoa, or a fresh green salad. Roasted potatoes or garlic mashed potatoes are also great options for a heartier meal.
Print
Spinach Artichoke Stuffed Salmon Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Low Fat
Description
This Spinach Artichoke Stuffed Salmon recipe features tender salmon fillets filled with a creamy mixture of spinach, artichoke hearts, and cheeses, baked to perfection. It’s a delicious, healthy dish combining protein-rich fish with flavorful, cheesy greens, perfect for an elegant yet simple dinner.
Ingredients
For the Stuffed Filling:
- 1 cup fresh spinach (chopped)
- 1 cup canned artichoke hearts (drained and chopped)
- 1/2 cup cream cheese (softened)
- 1/4 cup sour cream
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and pepper (to taste)
For the Salmon:
- 4 salmon fillets (about 6 ounces each)
- 1 tablespoon olive oil
- Salt and pepper (to taste)
- Lemon wedges (for serving)
Instructions
- Prepare the Stuffed Filling: In a mixing bowl, combine the chopped spinach, chopped artichoke hearts, cream cheese, sour cream, grated Parmesan cheese, garlic powder, onion powder, salt, and pepper. Mix well until the filling is creamy and fully combined.
- Prepare the Salmon: Preheat your oven to 375°F (190°C). Pat the salmon fillets dry with paper towels. Using a sharp knife, carefully cut a slit along the side of each fillet to create a pocket for stuffing without cutting all the way through. Rub the outside of each salmon fillet with olive oil and season with salt and pepper.
- Stuff the Salmon: Spoon the prepared spinach and artichoke mixture into the pocket of each salmon fillet, gently pressing the filling inside so it stays secure.
- Bake the Salmon: Place the stuffed salmon fillets on a baking sheet lined with parchment paper or lightly greased. Bake in the preheated oven for 20-25 minutes, or until the salmon is cooked through and easily flakes with a fork. Ensure the internal temperature reaches 145°F (63°C) for safety.
- Serve: Remove the salmon from the oven and let it rest for a few minutes. Serve with lemon wedges on the side to squeeze over the top. Enjoy your flavorful and healthy Spinach Artichoke Stuffed Salmon with your favorite sides!
Notes
- Be careful when slicing the pocket in the salmon to avoid cutting all the way through.
- Use fresh spinach for the best flavor and texture; if using frozen, thaw and drain well before mixing.
- You can prepare the stuffing mixture ahead of time and refrigerate until ready to use.
- Make sure not to overbake the salmon to keep it moist and tender.
- Lemon wedges add a nice bright acidity that complements the creamy filling and rich salmon.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Keywords: Spinach Artichoke Stuffed Salmon, baked salmon, stuffed fish recipe, healthy salmon dinner, creamy spinach artichoke filling
