Description
A delicious and easy-to-make Blackened Salmon Stuffed with Spinach & Parmesan, perfect for a healthy and flavorful main course. Tender salmon fillets are seasoned with blackened spices, filled with a creamy sautéed spinach and Parmesan mixture, then baked to perfection. Ideal for a low-carb, gluten-free meal that’s sure to impress.
Ingredients
Scale
Salmon & Seasoning
- 4 salmon fillets (about 6 oz each), skin-on or skinless
- 1 tablespoon olive oil
- 1 tablespoon blackened seasoning
- Salt and pepper to taste
- Lemon wedges for serving
Stuffing
- 2 cups fresh spinach
- 1 teaspoon minced garlic
- ½ cup grated Parmesan cheese
- 2 ounces cream cheese (softened)
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) to prepare for baking the stuffed salmon.
- Prepare the salmon fillets: Pat each salmon fillet dry with paper towels. Carefully slice a deep pocket into the side of each fillet without cutting all the way through, creating space for the stuffing.
- Season the fillets: Rub each fillet evenly with olive oil, then generously season them with blackened seasoning, salt, and pepper to enhance the flavor.
- Sauté the spinach filling: Heat a skillet over medium heat with a small drizzle of olive oil. Add the minced garlic and sauté for about 30 seconds until fragrant. Add the fresh spinach and cook until wilted, about 2-3 minutes. Remove from heat.
- Combine stuffing ingredients: Stir the grated Parmesan cheese and softened cream cheese into the cooked spinach until a creamy mixture forms. Season the filling with salt and pepper to taste.
- Stuff the salmon: Spoon the spinach and cheese mixture evenly into each salmon pocket, pressing gently to fill completely.
- Bake the salmon: Place the stuffed fillets on a parchment-lined or lightly greased baking sheet. Bake in the preheated oven for 12–15 minutes, or until the salmon is cooked through and flakes easily with a fork.
- Serve: Remove from oven and serve warm with lemon wedges for additional brightness.
Notes
- You can substitute kale or Swiss chard for spinach if preferred.
- For extra spice, add a pinch of cayenne pepper to the filling.
- This recipe pairs well with roasted vegetables or a light salad for a complete meal.
