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

Scale

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