creamy spinach stuffed salmon in garlic butter

Written by on in Uncategorized

CREAMY SPINACH STUFFED SALMON

Indulge in a delectable twist on salmon with Creamy Spinach Stuffed Salmon bathed in garlic butter. Packed with cream cheese, spinach, parmesan cheese, and garlic, this salmon dish surpasses restaurant fare. Offering both pan-fried and oven-baked options, it’s a low-carb recipe that satisfies every craving.

PREP:10MINUTES MINS

COOK:15MINUTES MINS

TOTAL:25MINUTES MINS

INGREDIENTS

Salmon:

  • 4 skinless salmon fillets
  • salt and pepper to season
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil divided
  • 1 tablespoon unsalted butter

Filling:

  • 4 oz (120 g) cream cheese at room temp
  • 4 oz (120 g) frozen spinach thawed
  • 1/4 cup finely grated parmesan cheese
  • 2 teaspoons minced garlic
  • Salt and pepper, to taste

Optional Garlic Butter:

  • 1 tablespoon unsalted butter
  • 1 tablespoon minced garlic
  • 1 tablespoon lemon juice

INSTRUCTIONS

  • Lay each salmon fillet flat on a surface. Season both sides with salt, pepper, 1 tablespoon of olive oil, and lemon juice. Make a slit or pocket about 3/4 of the way through the fillet, being careful not to cut all the way through.
  • Press out any excess liquid from the spinach and discard it. In a medium-sized bowl, combine the spinach, cream cheese, parmesan cheese, and garlic. Season the mixture with salt and pepper.
  • Stuff each salmon “pocket” with 1-2 tablespoons of the spinach dip, spreading it evenly using the back of a spoon.

For Stove Top:

  • In a skillet (or non-stick pan), heat butter and the remaining oil over medium-high heat. Add the salmon and fry until golden, approximately 6 to 7 minutes. Carefully flip and allow the other side to cook until golden and fully cooked through, which may take another 6-7 minutes depending on the size of your fillets.
  • If needed, you can optionally cover the skillet with a lid and continue cooking for an additional 2-3 minutes until the salmon is fully cooked.
  • Transfer the cooked salmon to a warm plate while you prepare the garlic butter.
  • For the garlic butter, melt the butter in the remaining oil/juices in the skillet left over from cooking the salmon. Add the garlic and lemon juice, and sauté until the garlic becomes fragrant, which usually takes about 30 seconds. Remove from heat and serve alongside the salmon.

For Oven Baked Salmon:

  • Preheat the oven to 350°F (175°C). Arrange the stuffed salmon fillets in a lightly greased shallow baking pan. Bake for 10-15 minutes or until the salmon is fully cooked, opaque in the center, and easily flakes with a fork.
  • Pour the pan juices into a skillet or frying pan. Add butter, garlic, and lemon juice, and sauté until the garlic becomes fragrant (about 30 seconds). Remove from heat and serve alongside the salmon.

NOTES

To utilize any leftover cream cheese mixture:

Should you find yourself with an excess of cream cheese, consider making a luscious sauce for serving:

Combine the remaining cream cheese mixture with 1/4 cup of fish or chicken stock and 1/4 cup of heavy cream (or thickened cream) in a saucepan.

Heat gently, stirring regularly, until thoroughly blended and warmed.

If you prefer to store the reserved dip for later rather than incorporating it into a sauce, simply refrigerate it for up to 4 days OR freeze it for up to 3 months in a plastic container.

NUTRITION

Calories: 428kcal | Carbohydrates: 9g | Protein: 41g | Fat: 24g | Saturated Fat: 6g | Cholesterol: 111mg | Sodium: 107mg | Potassium: 1044mg | Vitamin A: 3590IU | Vitamin C: 7.8mg | Calcium: 187mg | Iron: 2.7mg