This Spinach Stuffed Salmon recipe is a delicious and easy way to turn a simple salmon fillet into a restaurant-quality dinner at home. It’s filled with a creamy spinach and cheese mixture, then baked to perfection with just the right amount of seasoning. It’s perfect for busy weeknights when I want something nutritious, elegant, and quick to prepare.
Why You’ll Love This Recipe
I love how this recipe comes together with minimal prep but delivers such bold, satisfying flavor. The creamy spinach filling keeps the salmon moist and adds a rich, garlicky touch that makes every bite melt-in-my-mouth delicious. It’s low carb, full of healthy fats and protein, and pairs beautifully with rice, potatoes, or veggies.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
salmon fillets (skin-on or skinless)
fresh spinach (or frozen, thawed and squeezed dry)
garlic, minced
cream cheese, softened
Parmesan cheese, grated
mozzarella cheese, shredded
olive oil
lemon juice
salt and pepper
paprika or Italian seasoning (optional)
directions
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I preheat the oven to 375°F (190°C) and lightly grease a baking dish or line it with parchment paper.
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In a skillet, I heat a bit of olive oil and sauté the garlic and spinach until wilted. I let it cool slightly.
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In a bowl, I mix the cooked spinach with cream cheese, Parmesan, and mozzarella until combined.
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I use a sharp knife to cut a deep pocket into the side of each salmon fillet. I stuff the spinach mixture evenly into each pocket.
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I place the stuffed salmon in the baking dish, drizzle with olive oil and lemon juice, and season with salt, pepper, and a pinch of paprika or Italian seasoning.
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I bake for 15–18 minutes, or until the salmon is cooked through and flakes easily with a fork.
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I serve hot with a side of veggies, mashed potatoes, or a light salad.
Servings and timing
This recipe makes 2–4 servings, depending on the size of the fillets. Prep time is 10–15 minutes, and bake time is 15–18 minutes, so it’s ready in about 30 minutes.
Variations
Sometimes I add chopped sun-dried tomatoes or crumbled feta to the spinach filling for extra flavor. I’ve also used goat cheese instead of cream cheese for a tangier twist. When I want a dairy-free version, I use cashew cream and nutritional yeast instead of the cheese.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 2 days. To reheat, I cover the salmon and warm it in the oven at 300°F or microwave it gently to avoid drying it out. I don’t recommend freezing it, as the filling can change texture after thawing.
FAQs
Can I use frozen salmon?
Yes, I thaw it completely and pat it dry before stuffing and baking to ensure even cooking.
What’s the best way to cut the pocket in the salmon?
I use a sharp knife to slice horizontally into the thickest part of the fillet, being careful not to cut all the way through.
Can I grill this instead of baking?
Yes, I wrap the salmon in foil to keep the filling in place and grill it over medium heat for about 15 minutes.
Is this recipe keto-friendly?
Yes, it’s low in carbs and high in protein and healthy fats, making it a great keto dinner option.
What side dishes go well with this?
I like roasted veggies, lemon rice, garlic mashed potatoes, or a crisp cucumber salad on the side.
Conclusion
This Spinach Stuffed Salmon recipe is the perfect balance of easy prep, healthy ingredients, and gourmet flavor. It’s ideal for quick weeknight dinners when I want something comforting but light, and it’s easy to customize to my taste. Whether I’m cooking for myself or guests, this dish always feels like a win.
Print
Delicious Easy Spinach Stuffed Salmon Recipe for Quick Weeknight Dinners
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 2–4 servings
- Category: Main Dish, Seafood
- Method: Baking
- Cuisine: American
- Diet: Low Calorie
Description
This Spinach Stuffed Salmon is a quick, easy, and elegant dinner recipe perfect for weeknights. Moist, flaky salmon is filled with a rich spinach and cheese stuffing, then baked to perfection in under 30 minutes. With bold flavors and simple prep, this low-carb, high-protein meal is ideal for healthy, satisfying dinners.
Ingredients
- 2–4 salmon fillets (skin-on or skinless)
- 1 ½ cups fresh spinach (or ¾ cup frozen, thawed and squeezed dry)
- 2 cloves garlic, minced
- 2 oz cream cheese, softened
- 2 tbsp grated Parmesan cheese
- ¼ cup shredded mozzarella cheese
- 1 tbsp olive oil (plus more for drizzling)
- 1 tbsp lemon juice
- Salt and pepper, to taste
- Optional: ½ tsp paprika or Italian seasoning
Instructions
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Preheat oven to 375°F (190°C). Lightly grease a baking dish or line with parchment paper.
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In a skillet, heat olive oil over medium heat. Sauté garlic and spinach until wilted. Let cool slightly.
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In a bowl, combine cooked spinach, cream cheese, Parmesan, and mozzarella until smooth.
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Use a sharp knife to cut a pocket in the thickest part of each salmon fillet. Fill evenly with the spinach mixture.
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Place stuffed fillets in the prepared baking dish. Drizzle with olive oil and lemon juice. Season with salt, pepper, and paprika or Italian seasoning.
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Bake for 15–18 minutes, or until salmon is cooked through and flakes easily with a fork.
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Serve hot with your favorite side dishes.
Notes
- Add sun-dried tomatoes or crumbled feta to the filling for variation.
- Swap cream cheese with goat cheese or cashew cream for different flavor or a dairy-free version.
- For grilling, wrap salmon in foil and cook over medium heat for about 15 minutes.
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