Spinach Artichoke Stuffed Salmon Recipe

Introduction

This Spinach Artichoke Stuffed Salmon is a delicious and elegant dish perfect for a weeknight dinner or special occasion. The creamy spinach and artichoke filling pairs wonderfully with tender, flaky salmon. It’s simple to prepare and sure to impress.

Ingredients

• 1 cup fresh spinach (chopped)
• 1 cup canned artichoke hearts (drained and chopped)
• 1/2 cup cream cheese (softened)
• 1/4 cup sour cream
• 1/4 cup grated Parmesan cheese
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Salt and pepper (to taste)
• 4 salmon fillets (about 6 ounces each)
• 1 tablespoon olive oil
• Lemon wedges (for serving)

Instructions

1. Step 1: In a bowl, combine chopped spinach, chopped artichoke hearts, cream cheese, sour cream, Parmesan cheese, garlic powder, onion powder, salt, and pepper. Mix until smooth and creamy.
2. Step 2: Preheat your oven to 375°F (190°C). Pat the salmon fillets dry with paper towels. Using a sharp knife, make a slit on the side of each fillet to create a pocket without cutting all the way through. Rub the fillets with olive oil and season with salt and pepper.
3. Step 3: Spoon the spinach and artichoke mixture into each salmon pocket, pressing gently to hold the filling inside.
4. Step 4: Place the stuffed salmon on a parchment-lined or lightly greased baking sheet. Bake for 20-25 minutes, until the salmon flakes easily and reaches an internal temperature of 145°F (63°C).
5. Step 5: Remove from oven and let rest briefly. Serve with lemon wedges to squeeze over the top for added brightness.

Tips & Variations

• Use fresh lemon juice in the filling for an extra tangy flavor boost.
• Swap the cream cheese for Greek yogurt to lighten the filling.
• Add a sprinkle of red pepper flakes in the filling for a mild kick.
• Serve with roasted vegetables or a crisp green salad to balance the richness.

Storage

Store any leftover stuffed salmon in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven or microwave until warmed through to avoid drying out the fish.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the stuffed salmon ahead of time?

Yes, you can stuff the salmon a few hours ahead and keep it refrigerated until ready to bake. Just cover tightly to prevent drying out.

What if I don’t have canned artichokes?

Fresh artichokes can be used, but they require cooking and preparation first. Alternatively, you can omit the artichokes and increase the spinach or add chopped roasted red peppers for a different flavor.