Creamy Spinach Artichoke Salmon (Printable)
Salmon fillets filled with a creamy spinach and artichoke mixture, baked to tender perfection.
# Ingredient List:
→ Stuffing
01 - 1 cup fresh spinach, chopped
02 - 1/2 cup canned artichoke hearts, drained and chopped
03 - 1/3 cup cream cheese, softened
04 - 1/4 cup grated Parmesan cheese
05 - 2 tablespoons sour cream
06 - 2 garlic cloves, minced
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
09 - 1/4 teaspoon crushed red pepper flakes (optional)
→ Salmon
10 - 4 salmon fillets, about 6 oz each, skinless
11 - 1 tablespoon olive oil
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper
14 - 1 lemon, sliced for garnish
# How to Make:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or apply a light coating of cooking spray.
02 - Combine spinach, artichoke hearts, cream cheese, Parmesan, sour cream, garlic, salt, pepper, and red pepper flakes in a mixing bowl. Stir until smooth and fully incorporated.
03 - Pat salmon fillets completely dry. Using a sharp knife, cut a lengthwise slit into each fillet to form a pocket, taking care not to slice through the opposite side.
04 - Divide the spinach-artichoke mixture evenly among the four pockets, pressing gently to ensure complete filling.
05 - Transfer stuffed fillets to the prepared baking sheet. Brush tops with olive oil and sprinkle with remaining salt and black pepper.
06 - Bake for 18 to 20 minutes until salmon is fully cooked and flakes easily when tested with a fork.
07 - Top with lemon slices and serve while warm.
# Expert Tips:
01 -
- The stuffing stays creamy and rich while the salmon stays perfectly moist, which feels like a magic trick every single time.
- It looks impressive enough for guests but comes together faster than most weeknight chicken dishes.
02 -
- Overstuffing causes the filling to leak out and burn on the pan, leaving you with dry salmon and a smoking oven.
- The salmon continues cooking after you remove it, so pulling it at 18 minutes keeps it from drying out.
03 -
- Chill the stuffed salmon for ten minutes before baking if the filling feels too soft, it helps everything hold shape.
- A thin offset spatula slides under the fillets cleanly without leaving precious crispy bits stuck to the pan.