Creamy Spinach Artichoke Salmon (Printable)
Salmon fillets stuffed with a creamy spinach and artichoke blend, baked for a rich and tender entree.
# What You'll Need:
→ 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 It:
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 Advice:
01 -
- The creamy spinach-artichoke filling transforms ordinary salmon into something that feels special enough for company but simple enough for Tuesday dinner
- Everything comes together in under 45 minutes, and most of that time is hands-off while it bakes
02 -
- The most common mistake is cutting all the way through the salmon when making the pocket, so go slowly and watch your knife angle
- Don't overstuff the pockets or the filling will spill out during baking and you'll lose all that cheesy goodness
03 -
- Pat your salmon completely dry before seasoning, this helps the spices stick and gives you better color in the oven
- Let the fish rest for 3 to 4 minutes after baking so the filling sets up and doesn't spill out when you cut into it