Description
This Blackened Salmon Stuffed with Spinach and Parmesan Cheese recipe offers a deliciously seasoned and flavorful meal. The salmon fillets are stuffed with a creamy mixture of fresh spinach, Parmesan cheese, and cream cheese, then blackened in a hot skillet to form a beautiful crust before finishing in the oven. Perfectly cooked and packed with nutritious ingredients, this dish makes a great main course for a healthy yet indulgent dinner.
Ingredients
Scale
Salmon and Seasoning
- 4 salmon fillets (skinless, about 6 oz each)
- 2 tablespoons olive oil
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper
- Salt and pepper to taste
Stuffing
- 2 cups fresh spinach, chopped
- 1/2 cup Parmesan cheese, grated
- 1/4 cup cream cheese, softened
- 1 garlic clove, minced
- 1 tablespoon lemon juice
Instructions
- Prepare the Stuffing: In a mixing bowl, combine chopped spinach, grated Parmesan cheese, softened cream cheese, minced garlic, and lemon juice. Mix until well incorporated and creamy. Set aside.
- Prepare the Salmon: Pat salmon fillets dry with paper towels. Using a sharp knife, make a horizontal slit along the side of each fillet to create a pocket for the stuffing.
- Season the Salmon: In a small bowl, mix together paprika, garlic powder, onion powder, dried thyme, dried oregano, cayenne pepper, salt, and pepper. Rub the seasoning mix evenly over the salmon fillets, both inside and outside of the pockets.
- Stuff the Salmon: Spoon the spinach-Parmesan mixture into the pocket of each fillet. Press gently to secure the filling inside the salmon. Use toothpicks if needed to keep the stuffing in place.
- Blacken the Salmon: Heat olive oil in a cast iron skillet over medium-high heat. Once hot, place the salmon fillets in the skillet, skin side up, and cook for 2-3 minutes until a dark crust forms. Flip the fillets and cook for another 2 minutes.
- Bake the Salmon: Preheat oven to 375°F (190°C). Transfer the skillet to the oven and bake for 10-12 minutes, or until the salmon is cooked through and the stuffing is hot and bubbly. The internal temperature should reach 145°F (63°C).
- Serve: Remove the salmon from the oven and let it rest for a few minutes before serving. Garnish with lemon wedges or fresh herbs if desired.
Notes
- Ensure the skillet is oven-safe before transferring to the oven to avoid damage or accidents.
- If salmon fillets are very thick, baking time may need to be increased slightly to ensure thorough cooking.
- To avoid the stuffing spilling out, secure with toothpicks and do not overfill the pockets.
- This dish pairs well with a light salad or roasted vegetables for a balanced meal.
- Leftovers can be refrigerated for up to 2 days and reheated gently to preserve moisture.
