Creamy Spinach Artichoke Salmon (Printable)
Tender salmon filled with a creamy blend of spinach and artichokes, baked for a delicious meal.
# What You'll Need:
→ 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 ounces 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 It:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or apply a light coating of cooking spray.
02 - In a mixing bowl, fold together spinach, artichoke hearts, cream cheese, Parmesan, sour cream, garlic, salt, pepper, and red pepper flakes until uniformly blended.
03 - Pat salmon fillets completely dry. Using a sharp knife, slice lengthwise into each fillet to form a deep pocket, taking care not to pierce through the opposite side.
04 - Divide the spinach-artichoke mixture evenly among the pockets, pressing gently to ensure full cavity coverage without overfilling.
05 - Transfer stuffed fillets to the prepared baking sheet. Brush tops with olive oil and sprinkle with remaining salt and black pepper.
06 - Roast for 18 to 20 minutes until salmon turns opaque and flakes easily when tested with a fork.
07 - Top with lemon slices and present immediately while warm.
# Expert Advice:
01 -
- It transforms an ordinary weeknight salmon into something that feels stolen from a restaurant menu.
- The stuffing stays creamy inside while the exterior develops this delicate, almost crispy edge that makes you want to eat the skin even though there isnt any.
02 -
- If your salmon is too cold when you cut it, the knife will tear rather than slice cleanly.
- The filling expands slightly as it heats, so underfill rather than overfill the pockets.
03 -
- Rest the stuffed salmon at room temperature for fifteen minutes before baking to ensure even cooking.
- A small offset spatula spreads the filling more neatly than a spoon, especially in the narrow pocket.