Spinach Stuffed Salmon

PREP TIME: 10 mins | COOK TIME: 20 mins | TOTAL TIME: 30 mins | SERVINGS: 4

This spinach-stuffed salmon is seriously easy to whip up and ready in under thirty minutes. Flaky salmon stuffed with spinach, cream cheese, feta, and mozzarella stuffing. Serve this for a filling weeknight meal or entertaining.

INGREDIENTS

Salmon:

1 tablespoon olive oil

4 salmon fillets (4-6 ounces each)

1 teaspoon Cajun seasoning or to taste

Spinach Stuffing:

½ c. feta cheese crumbles

3 ounces fresh baby spinach

3 ounces cream cheese

½ c. mozzarella cheese

How to make Spinach Stuffed Salmon

Step 1: For the stuffing, add the cream cheese, feta, and mozzarella into a medium mixing bowl. Then, add the roughly chopped baby spinach along with the cheese. Mix using your hands until well blended and you have a thick paste mixture.

Step 2: Cut a pocket in the middle of each salmon fillet using a sharp knife. Season the fillets generously with Cajun seasoning. On both sides, brush the fillets with olive oil.

Step 3: Into 4 equal parts, divide the spinach stuffing, then spoon it into the salmon pockets.

Step 4: Place in a preheated 400 degrees F oven and bake for about 15 to 20 minutes. Note that the baking time depends on the size of the fillets.

NOTES:

Make sure to use the freshest salmon and slice them fairly thick and in the same size for even cooking.

Mix the filling using your hands to ensure the ingredients are completely mixed together. Also, the heat from your hands softens the cheese, making it easier to handle. Using your hands, you can break down the spinach properly.

Depending on your preference, adjust the baking time. Check the doneness after about 15 minutes of baking. You could cut into the thickest part of the salmon. The salmon is done once the meat is starting to flake and still has a bit of translucency in the middle. You can cook until the thickest part of the salmon is thoroughly cooked if you want a well-done salmon.

NUTRITION FACTS:

Calories: 527 kcal, Carbohydrates: 3g, Protein: 53g, Fat: 33g, Saturated Fat: 12g, Cholesterol: 176mg, Sodium: 483mg, Potassium: 1310mg, Fiber: 1g, Sugar: 2g, Vitamin A: 3151IU, Vitamin C: 6mg, Calcium: 235mg, Iron: 3mg

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Spinach Stuffed Salmon

This spinach-stuffed salmon is seriously easy to whip up and ready in under thirty minutes. Flaky salmon stuffed with spinach, cream cheese, feta, and mozzarella stuffing. Serve this for a filling weeknight meal or entertaining.

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Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Course Main Course

Cuisine American

Servings 4

Calories 527 kcal

Ingredients

  

• Salmon:
• 1 tablespoon olive oil
• 4 salmon fillets 4-6 ounces each
• 1 teaspoon Cajun seasoning or to taste
• Spinach Stuffing:
• ½ c. feta cheese crumbles
• 3 ounces fresh baby spinach
• 3 ounces cream cheese
• ½ c. mozzarella cheese

Instructions

 

• For the stuffing, add the cream cheese, feta, and mozzarella into a medium mixing bowl. Then, add the roughly chopped baby spinach along with the cheese. Mix using your hands until well blended and you have a thick paste mixture.
• Cut a pocket in the middle of each salmon fillet using a sharp knife. Season the fillets generously with Cajun seasoning. On both sides, brush the fillets with olive oil.
• Into 4 equal parts, divide the spinach stuffing, then spoon it into the salmon pockets.
• Place in a preheated 400 degrees F oven and bake for about 15 to 20 minutes. Note that the baking time depends on the size of the fillets.

Notes

Mix the filling using your hands to ensure the ingredients are completely mixed together. Also, the heat from your hands softens the cheese, making it easier to handle. Using your hands, you can break down the spinach properly.

Depending on your preference, adjust the baking time. Check the doneness after about 15 minutes of baking. You could cut into the thickest part of the salmon. The salmon is done once the meat is starting to flake and still has a bit of translucency in the middle. You can cook until the thickest part of the salmon is thoroughly cooked if you want a well-done salmon.