Creamy Spinach Stuffed Salmon
Rating
5 out of 5 stars
(2)
Ingredients
4 servings
- 10 oz. frozen, chopped spinach (thawed)
- 4 tbsp cream cheese (I use Kite Hill Dairy Free Cream Cheese)
- 2 tsp Louisiana Style Hot Sauce, plus more for serving (I use Crystal's)
- zest of 1/2 lemon
- 1 tsp Cajun seasoning
- 2 cloves garlic, minced
- 4 [8-ounce] center cut salmon filets (be sure to select a thicker, fattier salmon)
- 2 tbsp extra virgin olive oil
- 1 tsp kosher salt
- 1/2 tsp black pepper
- lemon wedges, (for serving)
- freshly chopped parsley (optional, for serving)
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Preparation
Step 1
Make the Creamy Spinach Stuffing:
Step 2
Place the thawed spinach in a cheese cloth (or a thin dish rag) and ring out excess moisture. Place in a medium sized bowl with the cream cheese, hot sauce, lemon zest, cajun seasoning, and garlic. Stir until well combined and set aside.
Step 3
Stuff the Salmon:
Step 4
Place the salmon on a baking sheet and pat dry using a paper towel. Using a pairing knife, carefully make an incision on one side of the salmon. Cut until you've created a large pocket, being careful not to slice all the way through the salmon and also leaving at least 1/2 inch on each side.
Step 5
Carefully and evenly fill the pockets of the salmon with the creamy spinach. Drizzle the tops of the salmon with olive oil and season with salt and pepper.
Step 6
Place into the oven and bake until salmon is just cooked through, about 12 minutes.
Step 7
Remove from oven and serve with lemon wedges and top with freshly chopped parsley, if desired. Oh, and don't forget to add a few dashes of the Crystal's Hot Sauce on top if you like a little extra heat. So good! Enjoy!
Step 8
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