Creamy Spinach Artichoke Salmon (Printable)
Delicious salmon stuffed with creamy spinach and artichoke blend, baked to tender perfection.
# Ingredient List:
→ Salmon
01 - 4 salmon fillets (6 oz each), skinless
02 - 1 tbsp olive oil
03 - ½ tsp salt
04 - ¼ tsp black pepper
05 - ½ tsp paprika
→ Creamy Spinach-Artichoke Filling
06 - 1 cup fresh spinach, chopped
07 - ½ cup canned or jarred artichoke hearts, drained and chopped
08 - 4 oz cream cheese, softened
09 - ¼ cup grated Parmesan cheese
10 - ¼ cup shredded mozzarella cheese
11 - 2 tbsp mayonnaise
12 - 1 clove garlic, minced
13 - ½ tsp lemon zest
14 - ¼ tsp salt
15 - ¼ tsp ground black pepper
→ Garnish (optional)
16 - Fresh parsley, chopped
17 - Lemon wedges
# How to Make:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
02 - In a bowl, combine cream cheese, Parmesan, mozzarella, mayonnaise, garlic, lemon zest, salt, and pepper. Mix until smooth.
03 - Fold in chopped spinach and artichoke hearts until evenly combined.
04 - Pat salmon fillets dry. Using a sharp knife, carefully cut a deep pocket lengthwise into the side of each fillet, without cutting all the way through.
05 - Season salmon fillets on both sides with olive oil, salt, pepper, and paprika.
06 - Divide the spinach-artichoke mixture evenly among the fillets, stuffing it into each pocket.
07 - Place stuffed fillets on the prepared baking sheet. Bake for 18-20 minutes, or until salmon is opaque and flakes easily with a fork.
08 - Garnish with chopped parsley and serve with lemon wedges, if desired.
# Expert Tips:
01 -
- The creamy filling keeps the salmon incredibly moist while baking
- It looks impressive but comes together in under 40 minutes
02 -
- Do not overfill the pockets or the cheese will spill out during baking
- Let the salmon rest for a few minutes after baking so the filling sets slightly
03 -
- Ask your fish counter to remove the pin bones for you
- The filling can be made a day ahead and kept refrigerated