Spinach Artichoke Stuffed Salmon Recipe
Introduction
This Spinach Artichoke Stuffed Salmon recipe combines tender salmon fillets with a creamy, flavorful filling of spinach, artichokes, and cheese. It’s a simple yet elegant dish perfect for a healthy 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, chopped artichoke hearts, cream cheese, sour cream, grated Parmesan cheese, garlic powder, onion powder, salt, and pepper. Mix until well combined and creamy.
- Step 2: Preheat your oven to 375°F (190°C). Pat the salmon fillets dry with paper towels. Using a sharp knife, make a slit along the side of each fillet to create a pocket, being careful not to cut through completely. Rub the outside of the fillets with olive oil and season with salt and pepper.
- Step 3: Spoon the spinach and artichoke filling into each salmon pocket, pressing gently so the filling stays inside.
- Step 4: Place the stuffed salmon fillets on a baking sheet lined with parchment paper or lightly greased. Bake for 20-25 minutes, or until the salmon flakes easily with a fork and the internal temperature reaches 145°F (63°C).
- Step 5: Remove from the oven and let the salmon rest for a few minutes. Serve with lemon wedges on the side for squeezing over the top.
Tips & Variations
- Use fresh lemon zest in the filling for added brightness.
- Substitute Greek yogurt for sour cream to lighten the filling.
- Try adding chopped fresh herbs like dill or parsley for extra flavor.
- If you prefer, use baby spinach for a more tender texture.
Storage
Store leftover stuffed salmon in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven at 300°F (150°C) until warmed through to avoid drying out the fish.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare the filling in advance?
Yes, you can make the spinach and artichoke filling a day ahead and keep it refrigerated in an airtight container until ready to use.
What if I don’t have artichoke hearts?
You can substitute with chopped cooked asparagus or zucchini for a different but tasty variation.
PrintSpinach Artichoke Stuffed Salmon Recipe
This Spinach Artichoke Stuffed Salmon recipe combines tender, flaky salmon fillets with a creamy, flavorful stuffing made from fresh spinach, artichoke hearts, cream cheese, sour cream, and Parmesan. Baked to perfection, this dish is a nutritious and elegant choice for a healthy dinner that’s both easy to prepare and impressively delicious.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Fat
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, softened cream cheese, sour cream, grated Parmesan cheese, garlic powder, onion powder, salt, and pepper. Mix thoroughly until the mixture is well combined and creamy.
- Prepare the Salmon: Preheat your oven to 375°F (190°C). Pat the salmon fillets dry using paper towels. Carefully make a slit along the side of each fillet to create a pocket without cutting through completely. Rub the exterior of each fillet with olive oil, then season generously with salt and pepper.
- Stuff the Salmon: Spoon the prepared spinach and artichoke mixture into the pocket of each salmon fillet, pressing gently to ensure the filling stays securely inside.
- 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 to 25 minutes, or until the salmon is thoroughly cooked and flakes easily with a fork. The internal temperature should reach 145°F (63°C) for safe consumption.
- Serve: Remove the salmon from the oven and allow it to rest for a few minutes. Serve with fresh lemon wedges on the side for squeezing over the top to add a bright, zesty flavor. Enjoy this wholesome, flavorful meal with your favorite sides.
Notes
- Ensure not to cut the salmon fillets all the way through when making pockets to prevent stuffing from leaking out during baking.
- Use fresh spinach for the best flavor, but frozen spinach can be used if thawed and squeezed dry.
- Adjust seasoning in the filling to your taste preference; adding a pinch of crushed red pepper can add a slight kick.
- For an even richer filling, you can add some shredded mozzarella or creamier cheeses like mascarpone.
- Leftover stuffed salmon can be refrigerated and consumed within 2 days.
Keywords: spinach artichoke stuffed salmon, baked salmon recipe, healthy stuffed salmon, creamy spinach artichoke filling, easy salmon dinner
