This dish features salmon fillets filled with a creamy mix of spinach and artichokes, making it a tasty and healthy choice. It’s baked to perfection, resulting in a mouth-watering meal!
When I make this, the kitchen smells amazing, and my family can’t wait to dig in. Watching them enjoy it is my favorite part—who knew healthy could be so delicious? 😋
The best part? It’s pretty easy to whip up! Just prepare the filling, stuff the salmon, and bake. You’ll impress everyone without spending hours in the kitchen. Simple and satisfying!
Key Ingredients & Substitutions
Salmon: Fresh salmon fillets are the star of this dish, and I love the richness they provide. If you can’t find salmon, trout or chicken breast could work in a pinch, but the flavors will change.
Fresh Spinach: Spinach is perfect for this recipe. You could use frozen spinach too—just make sure to thaw and drain it well, so it doesn’t make the stuffing too wet.
Artichoke Hearts: Canned artichoke hearts are super easy and tasty. If you don’t have any, try substituting with chopped bell peppers for an added crunch.
Cream Cheese: I love cream cheese for its smooth texture that blends well. You can swap it with Greek yogurt for a lighter version, but the mixture may be thinner.
Cheeses: Mozzarella and Parmesan add a creamy, cheesy flavor. If you need alternatives, try cheddar or feta cheese. They offer different tanginess and flavor!
What’s the Best Technique for Stuffing Salmon Fillets?
Stuffing salmon can be tricky if you’re unsure how to make the pocket. Follow these steps for perfect results:
- Use a sharp knife to make a horizontal slit along the thickest part, cutting only about halfway through.
- Be gentle while making the pocket to avoid breaking the fillet. Think of it as creating a little pouch.
- When you stuff, don’t overfill. Just enough to hold the mixture without spilling out makes for a cleaner cook.
Practicing on a spare fillet also helps if you’re new to this technique. It’s all about finding the right pressure and keeping the fillet intact!
How to Make Spinach Artichoke Stuffed Salmon
Ingredients You’ll Need:
For the Salmon:
- 4 salmon fillets (6 oz each)
For the Stuffing:
- 1 cup fresh spinach, chopped
- 1 can (14 oz) artichoke hearts, drained and chopped
- 1/2 cup cream cheese, softened
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Cooking:
- 1 tablespoon olive oil
- Lemon wedges, for serving
- Fresh parsley, chopped, for garnish
How Much Time Will You Need?
This delicious dish will take about 15 minutes for preparation and another 15-20 minutes for cooking, totaling around 30-35 minutes to have this mouthwatering stuffed salmon ready to serve!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C) so it’s nice and hot when the salmon is ready to go in.
2. Make the Stuffing:
In a medium bowl, mix together the chopped spinach, chopped artichoke hearts, softened cream cheese, shredded mozzarella, grated Parmesan cheese, minced garlic, onion powder, salt, and black pepper. Stir until everything is well combined and looks delicious!
3. Prepare the Salmon Fillets:
Take the salmon fillets and place them skin-side down on a cutting board. With a sharp knife, carefully cut a horizontal slit along the side of each fillet to create a pocket for stuffing. Don’t cut all the way through; just enough to hold the filling.
4. Stuff the Salmon:
Now, spoon the spinach and artichoke mixture into the pocket of each salmon fillet. Press the filling gently so it fits snugly in the pocket.
5. Sear the Salmon:
Heat the olive oil in a large oven-safe skillet over medium-high heat. Once hot, place the stuffed salmon fillets in the skillet and cook for about 4 minutes, or until the bottom is golden brown and crispy.
6. Bake the Salmon:
Carefully transfer the skillet to your preheated oven. Bake for an additional 10-12 minutes, or until the salmon is fully cooked and flakes easily with a fork. Enjoy the amazing aroma in your kitchen!
7. Serve and Enjoy:
Remove the skillet from the oven and let it cool slightly. Serve your stuffed salmon garnished with fresh parsley and lemon wedges on the side for a zingy touch. Enjoy your meal!
Can I Use Frozen Salmon for This Recipe?
Yes, you can use frozen salmon! Just make sure to thaw it completely in the refrigerator overnight before preparing. If you’re short on time, you can also thaw it quickly by sealing it in a plastic bag and submerging it in cold water for about 30 minutes. Pat it dry before stuffing to avoid excess moisture.
What If I Don’t Have Fresh Spinach?
No worries! You can substitute with frozen spinach. Just make sure to thaw it and squeeze out any excess moisture before mixing it with the other filling ingredients to maintain the right consistency.
How to Store Leftovers
Store any leftovers in an airtight container in the fridge for up to 2 days. To reheat, place the salmon in a preheated oven at 350°F (175°C) for about 10 minutes, or until warmed through. This will help preserve the texture without overcooking the salmon.
Can I Customize the Stuffing Ingredients?
Absolutely! Feel free to adjust the stuffing to your taste. You could add some chopped sun-dried tomatoes for a tangy flavor, or use different cheeses like feta or goat cheese. Just keep the ratios similar to ensure the filling holds together properly!
