Let me tell you about my absolute favorite way to make salmon – this Creamy Spinach Stuffed Salmon is the kind of dish that turns an ordinary weeknight into something special. I discovered this recipe years ago when I needed something quick that still felt fancy enough for date night. The magic happens when you combine juicy salmon with that rich, garlicky spinach filling – it’s like getting a creamy restaurant meal while staying healthy at home. What I love most is how the cream cheese melts into the spinach, creating little pockets of flavor that burst in every bite. And the best part? It comes together in just 30 minutes while making you look like a total kitchen rockstar!

Why You’ll Love This Creamy Spinach Stuffed Salmon

This recipe has become my go-to for so many reasons – let me count the ways you’ll adore it too:

• Quick & easy: From fridge to table in 30 minutes flat – perfect for those “what’s for dinner?” panic moments
• Healthy indulgence: Packed with omega-3s from the salmon and iron from spinach, but tastes decadent
• Flavor bomb: That garlicky cream cheese filling? Absolute magic against the buttery salmon
• Foolproof: Even my 12-year-old can make this without burning down the kitchen
• Impresses guests: Looks fancy enough for dinner parties but simple enough for Tuesday nights

Trust me, once you try this combo of crispy-edged salmon and that oozy spinach center, you’ll be hooked!

Ingredients for Creamy Spinach Stuffed Salmon

Here’s what you’ll need to make this dreamy dish – I promise it’s all simple stuff you might already have:

• 2 salmon fillets (6 oz each): Look for center-cut pieces about 1-inch thick – skin on or off works!
• 1 cup fresh spinach, chopped: Pack it lightly when measuring – those leafy greens shrink down
• 1/4 cup cream cheese: Full-fat gives the richest flavor, but reduced-fat works in a pinch
• 1 tbsp olive oil: For sautéing – extra virgin adds nice flavor
• 1 clove garlic, minced: Fresh is best here – that jarred stuff just won’t give the same punch
• 1/2 tsp salt: I use kosher salt – adjust to your taste
• 1/4 tsp black pepper: Freshly cracked if you’ve got it
• 1 tsp lemon juice: Brightens everything up – bottled works if you don’t have fresh

Ingredient Substitutions & Notes

Don’t stress if you’re missing something! Here are my tried-and-true swaps:

Out of fresh spinach? Frozen works – just thaw and squeeze ALL the water out (I press mine in a clean towel). Greek yogurt can stand in for cream cheese if needed – it’ll be tangier but still delicious. No fresh garlic? Use 1/4 tsp garlic powder instead. And if salmon’s not your thing, this stuffing works wonders in chicken breasts too!

Leftovers? They’ll keep in the fridge for 2 days max – the spinach gets watery if it sits longer. Pro tip: Store any extra stuffing separately to keep the salmon from getting soggy.

How to Make Creamy Spinach Stuffed Salmon

Okay, let’s get cooking! This is where the magic happens – turning simple ingredients into something spectacular. I’ve made this dish dozens of times, and I’ve learned all the little tricks to get it perfect every time. Follow these steps, and you’ll have restaurant-quality salmon that’ll make everyone think you spent hours in the kitchen!

Step 1: Prepare the Spinach Filling

First things first – that dreamy spinach filling! Grab your favorite skillet (I use my trusty cast iron) and heat the olive oil over medium. When it shimmers, toss in the minced garlic. Oh, that smell! Cook it just until fragrant – about 30 seconds max. You don’t want it to brown or it’ll get bitter.

Now dump in your chopped spinach. It’ll look like a mountain at first, but don’t worry – it wilts down fast. Stir it constantly with a wooden spoon until it’s dark green and limp, about 2 minutes. You’ll know it’s ready when there’s no crunch left. Take it off the heat and mix in the cream cheese right away – the residual heat helps it melt beautifully. Add your salt, pepper, and lemon juice, then give it a good stir until everything’s creamy and combined. Set this aside while you work on the salmon – it’ll thicken slightly as it cools.

Step 2: Stuff and Bake the Salmon

Preheat your oven to 375°F (190°C) – this is crucial for even cooking! Now for the fun part: creating pockets in your salmon fillets. Lay them skin-side down (if they have skin) and make a deep slit lengthwise down the center, stopping about 1/2 inch from the ends. Think of it like making a little canoe!

Here’s my secret: use a spoon to gently widen the pocket without tearing through the sides. Now spoon in your spinach mixture – about 2 tablespoons per fillet. Don’t overstuff! You want it full but not bursting at the seams. Any extra filling can go on top as a little bonus crust.

Pop them on a parchment-lined baking sheet (trust me, cleanup is so much easier this way) and bake for 15-20 minutes. The salmon’s done when it flakes easily with a fork but still looks moist inside. That last minute under the broiler gives the top a gorgeous golden touch if you’re feeling fancy!

Tips for Perfect Creamy Spinach Stuffed Salmon

After making this dish more times than I can count, here are my foolproof tricks for restaurant-worthy results every time:

• Dry that salmon! Pat fillets thoroughly with paper towels before stuffing – moisture is the enemy of crispy edges.
• Don’t peek! Resist opening the oven door – that heat loss can add 5 extra minutes to your cook time.
• Test doneness right: Insert a fork at the thickest part and twist gently – it should flake easily but still look slightly translucent in the very center.
• Let it rest for 3-5 minutes after baking – this lets the juices redistribute so they don’t all spill out when you cut in.
• Broil for beauty: A quick 1-minute broil at the end gives that gorgeous golden top without overcooking.

Trust me, these little touches make all the difference between good salmon and “wow, did you really make this?” salmon!

Serving Suggestions for Creamy Spinach Stuffed Salmon

This salmon is so flavorful it practically demands great company on the plate! My absolute favorite pairing is garlic roasted potatoes – their crisp edges soak up that creamy spinach perfectly. For lighter meals, try it with quinoa tossed with lemon zest or a simple arugula salad with shaved parmesan. And don’t forget a wedge of lemon – that bright squeeze at the end ties everything together beautifully!

Storing and Reheating Creamy Spinach Stuffed Salmon

Leftovers? (And honestly, that’s rare in my house!) Store them in an airtight container in the fridge for up to 2 days max – the spinach tends to weep if it sits longer. Here’s my trick: reheat it gently in a 300°F oven for about 10 minutes. The microwave will work in a pinch, but it makes the salmon rubbery and the filling separates. If you must microwave, do it at 50% power with a damp paper towel covering the fish. The oven method keeps that perfect flaky texture though – worth the extra few minutes!

Nutritional Information

Here’s the scoop on what you’re getting in each delicious serving of this Creamy Spinach Stuffed Salmon – because let’s be real, we all want to know how much room that leaves for dessert!

• Serving Size: 1 stuffed fillet (about 6 oz salmon with filling)
• Calories: 320
• Protein: 34g (that’s a powerhouse!)
• Fat: 18g (mostly those good-for-you omega-3s)
• Carbs: 4g (hello, keto-friendly!)
• Fiber: 1g
• Sugar: 2g

Now here’s my kitchen confession – these numbers can wiggle a bit depending on your exact ingredients. Used full-fat cream cheese? Maybe add 20 calories. Extra spinach? Go you! Nutritional values are estimates and vary based on ingredients used. But honestly, when something tastes this good and packs this much nutrition, who’s counting?

FAQ About Creamy Spinach Stuffed Salmon

I get asked about this recipe all the time – here are the questions that pop up most often with my real-world tested answers:

Can I use frozen salmon for this recipe?
Absolutely! Just thaw it completely in the fridge overnight first. Pat it extra dry with paper towels – frozen fish tends to hold more moisture. And here’s my trick: let it sit at room temp for 15 minutes before stuffing so it cooks more evenly.

How do I keep the stuffing from leaking out?
Two secrets: 1) Don’t overstuff (I know, it’s tempting!) – the pocket should be full but not bursting. 2) Seal the opening with a toothpick if needed. Also, baking seam-side down helps. If a little leaks? No stress – it just becomes a delicious crispy crust!

Is this recipe keto-friendly?
You bet! With just 4g net carbs per serving, it fits perfectly into keto diets. For even lower carbs, swap the cream cheese for full-fat ricotta (it’ll be less creamy but still tasty). The salmon and spinach are naturally low-carb superstars.

Can I make this ahead for meal prep?
Sort of! You can prep the filling up to 2 days in advance (store separately in the fridge), but stuff the salmon right before baking. Pre-stuffed salmon gets soggy. My meal prep solution? Double the filling and use it for omelets or chicken later in the week!

What if I don’t have cream cheese?
No panic! Greek yogurt works (drain it in cheesecloth first), or try mascarpone for extra luxury. Even blended cottage cheese can work in a pinch – just add an extra pinch of salt to balance the flavor.

30-Minute Creamy Spinach Stuffed Salmon – Irresistible & Easy

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• Author: ushinzomr
• Total Time: 30 mins
• Yield: 2 servings 1x
• Diet: Low Calorie

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Description

A delicious and healthy dish featuring salmon stuffed with creamy spinach.

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Ingredients

Scale 1x2x3x

• 2 salmon fillets (6 oz each)
• 1 cup fresh spinach, chopped
• 1/4 cup cream cheese
• 1 tbsp olive oil
• 1 clove garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tsp lemon juice

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Instructions

1. Preheat oven to 375°F (190°C).
2. In a pan, heat olive oil and sauté garlic until fragrant.
3. Add spinach and cook until wilted.
4. Mix in cream cheese, salt, pepper, and lemon juice.
5. Cut a pocket into each salmon fillet and stuff with the spinach mixture.
6. Bake for 15-20 minutes until salmon is cooked through.

Notes

• Use fresh spinach for best results.
• Adjust seasoning to taste.

• Prep Time: 10 mins
• Cook Time: 20 mins
• Category: Main Dish
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 fillet
• Calories: 320
• Sugar: 2g
• Sodium: 400mg
• Fat: 18g
• Saturated Fat: 6g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 4g
• Fiber: 1g
• Protein: 34g
• Cholesterol: 90mg

Keywords: salmon, spinach, creamy, healthy, baked