Stuffed Salmon

A cozy and simple dish of baked salmon stuffed with a warm spinach and mozzarella filling, perfect for special dinners without the fuss.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Seafood

Calories: 340

For the filling

2 to 3 cups fresh spinach (or 1 cup frozen, thawed and squeezed dry)
1 cup shredded mozzarella Can use sliced mozzarella, just tear into pieces.
2 cloves garlic, minced
2 tablespoons cream cheese or Greek yogurt (optional) Helps hold the filling together.
1 tablespoon olive oil
to taste Salt and pepper
optional pinch of red pepper flakes, squeeze of lemon, a little Parmesan

For the salmon

4 pieces salmon fillets (about 5 to 6 ounces each) Choose fillets of similar thickness for even cooking.

Preparation

Heat your oven to 400°F. Line a sheet pan with parchment or foil.
In a pan, warm olive oil and add garlic for about 20 seconds. Add spinach and cook until it wilts, then drain any excess liquid. Let cool, then mix with mozzarella and cream cheese or yogurt if using. Season with salt and pepper.
Pat the salmon fillets dry and cut a pocket into the side of each, being careful not to cut all the way through. Season the outside with salt and pepper.

Baking

Spoon the filling into each pocket of the salmon.
Bake for 12 to 15 minutes, depending on the thickness of the fillets. The salmon should flake easily, and the center should look opaque.
Finish with a squeeze of lemon to brighten the flavors.

Do not overstuff the salmon to avoid a watery filling. Leftover filling can be refrigerated and used in a salad or other dish.