Happy New Year to all my subscribers! I hope my first blog post of 2021 finds you happy and healthy! The bright spot of the new year so far for me has been this spinach stuffed salmon! It was so delicious and so easy to make. I served it on top of some fluffy mashed potatoes and some roasted broccolini and it got a 10 out of 10 from my family. I love creamed spinach as a side dish or as an appetizer and this dish pairs one of my favorites side dishes with my favorite fish. I have to admit that I felt like I was dining in a 5 star restaurant after eating this dish. The creamed spinach was so flavorful and finishing it with the garlic lemon butter took this dish to the next level. As I look to add more healthy options to my diet, this dish will certainly be heavy in my dinner rotation. I hope you and your family enjoy this dish as much as my family did!
Ingredients needed to Make Spinach Stuffed Salmon
4 Salmon fillets
1- 11oz bag of fresh baby spinach
1 shallot, finely minced
2 cloves of garlic, finely mined
1/4 cup of whipped cream cheese
2 tablespoons of sun dried tomatoes, chopped
2 tablespoons of shredded Parmesan cheese
Salt to taste
Pepper to taste
Creole seasoning to taste
Lemon Garlic Butter
1 stick of butter
2 tablespoons of garlic, finely minced
2 tablespoon of lemon juice
Directions to Make Spinach Stuffed Salmon
Preheat oven to 425 degrees.
On medium to high heat, add olive oil to skillet and saute the minced garlic and shallot until translucent.
Add fresh baby spinach to the skillet and season with salt, pepper and Creole seasoning to taste. Once the spinach has wilted, add the sun dried tomatoes and cook for 1-2 more minutes. Set aside to cool. Once cooled, chop the spinach mixture up in smaller pieces.
In a small bowl, add the cooled spinach mixture and mix well with cream cheese and parmesan cheese.
To prepare the salmon for stuffing, make a pocket in each salmon fillet, by making a small cut in the center. Don’t cut all the way through to the other side.
Using a spoon, stuff the spinach mixture inside each piece of salmon. Season to taste with salt and fresh cracked pepper.
Heat olive oil in cast iron skillet over medium-high heat, until the oil is hot. Carefully add the stuffed salmon skin side down. Cook the salmon until the skin is crispy and finish cooking in the the preheated oven. (You can also finish cooking the salmon on the stove)
Flip the salmon half way through the cooking process to brown the top the salmon. Cook for about 8-10 mins or until you reach your desired level of doneness.
For the garlic lemon butter, melt a stick of butter in a skillet and add two tablespoons of finely minced garlic. Once the garlic is fragrant, add two tablespoon of lemon juice. Simmer for 5 minutes and spoon over the top of the salmon. Serve with mashed potatoes and your veggie of choice and enjoy!