Dinner
Creamed Spinach-Stuffed Salmon
Olive oil sizzles with shallots, garlic, and a pinch of red pepper before fresh spinach wilts into a creamy blend of mozzarella and reduced-fat cream cheese. Each salmon fillet cradles this warm, savory filling, delivering tender flakes that melt against the rich, velvety center.
- Total
- 40 min
- Prep
- 30 min
- Cook
- 10 min
- Serves
- 6
Nutrition per Serving
- Calories
- 312
- Protein
- 39g
- Carbs
- 7g
- Fat
- 14g
- Fiber
- 1g
- Sugar
- 1g
- Sodium
- 426mg
Ingredients
- 1 1/2 tbsp olive oil
- 1/2 cup thinly sliced shallots
- 5 clove garlic, minced
- 1/4 tsp crushed red pepper
- 10 oz fresh baby spinach (about 5 cups)
- 1/2 cup shredded part-skim mozzarella cheese
- 1/3 cup reduced-fat cream cheese
- 6 (6 ounce) skin-on salmon fillets
- 1/2 tsp salt
- 1/2 tsp ground pepper
Instructions
- Preheat oven to 425 degrees F. Line a large rimmed baking sheet with parchment paper.
- Heat oil in a large skillet over medium-high heat. Add shallots and garlic; cook, stirring often, until softened, about 2 minutes. Stir in crushed red pepper; cook, stirring constantly, for 30 seconds. Add spinach in batches; cook, stirring until wilted before adding more, about 3 minutes total. Remove from heat. Add mozzarella and cream cheese; stir until the cheeses melt. Let cool for 10 minutes.
- Place salmon fillets skin-side down on a clean work surface. With a sharp knife, make a cut lengthwise down the middle of each fillet, cutting to but not through the skin. Transfer the salmon to the prepared baking sheet. Sprinkle evenly with salt and pepper. Fill each pocket with about 1/3 cup of the spinach mixture. Bake until the salmon is opaque in the center, 8 to 10 minutes. Recipe developed by Robby Melvin