Ingredients
For the Salmon:
- 4 salmon fillets (6 oz each)
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ½ teaspoon garlic powder
For the Spinach Filling:
- 1 cup fresh spinach (chopped)
- ½ cup cream cheese (softened)
- ¼ cup grated Parmesan cheese
- ¼ cup shredded mozzarella cheese
- 2 cloves garlic (minced)
- ½ teaspoon onion powder
- ¼ teaspoon red pepper flakes (optional)
- 1 tablespoon fresh lemon juice
Instructions
Using a sharp knife, cut a slit in the side of each salmon fillet, creating a pocket for the stuffing. Be careful not to cut all the way through the fillet.
In a mixing bowl, combine chopped spinach, cream cheese, Parmesan, mozzarella, garlic, onion powder, red pepper flakes, and lemon juice. Stir until the mixture is well combined and creamy.
Spoon the spinach mixture into each salmon fillet, filling the pockets generously. Press down lightly to ensure the filling stays in place.
Drizzle the salmon fillets with olive oil and season with salt, black pepper, paprika, and garlic powder.
Heat a large oven-safe skillet over medium-high heat. Sear the salmon for 2–3 minutes per side, then transfer the skillet to a preheated oven at 375°F (190°C). Bake for 8–10 minutes, or until the salmon is cooked through and flakes easily with a fork.
Remove from the oven and let the salmon rest for a minute before serving. Garnish with extra Parmesan and a squeeze of fresh lemon juice. Serve with roasted vegetables, rice, or a light salad.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 420
- Sugar: 1g
- Fat: 24g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 45g