Delicious Non-Vegan African Foods

Stuffed Salmon with Spinach – Immaculate Bites Mains

Stuffed Salmon with Spinach – Creamy and flavorful, this stuffed salmon recipe is one in the book. I love almost all salmon recipes, but this butter, lemon, cheesy recipe is probably my favorite. Get ready to impress your dinner guests. 😎

I was impressed when I ate this deliciousness for the first time. The texture of it is uh amazing. The flaky, flavorful fish complements the smooth cream cheese and spinach filling very well. And flavors! Let’s just say they will blow your mind (and your taste buds). 🤯

This recipe is not only amazing, it’s also super easy to make. Even if you’re a novice in the kitchen, this recipe will have you sitting at the table and having a fine meal in less than 30 minutes. This recipe ticks all the boxes. ✅

Salmon stuffed with spinach and asparagus

How healthy is spinach stuffed salmon?

Sure, this recipe has a lot of cream cheese and mozzarella, but the main ingredient is salmon, which is very healthy. It’s packed with protein, vitamin B12, potassium, and other nutrients.and it is keto friendly.😅

recipe ingredients

  1. salmon – Try buying chunky salmon fillets for this recipe. Makes packing each piece easier. stuffing of ingredients – A few ingredients like spinach, garlic, cream cheese, and mozzarella make for a very flavorful filling. 😋
  2. spices – Sometimes just good old S&P and red pepper flakes is all you need.
  3. garnish – Lemon wedges and parsley are the prettiest garnishes for this dish and add incredible flavor.

How to make spinach stuffed salmon

Fry the onions and wilt the greens
finish the stuffing
  • Preparation bread – Line a baking sheet with foil, spray with cooking spray and set aside.
  • cooking spinach – Melt the butter in a medium nonstick skillet over medium-high heat. Add his third of the fresh spinach to the skillet and cook, stirring often, until tender, 2 to 3 minutes. Stir in garlic, 1/4 teaspoon salt, and 1/4 teaspoon black pepper and cook for an additional 30 seconds. Continue adding handfuls until the remaining spinach is completely wilted. Remove pan from heat.
  • addition cheese – Add the cream cheese to the spinach and stir until melted. Sprinkle with mozzarella cheese and mix until thickened.
  • Preparation of salmon – Using a paring knife, carefully score each salmon fillet to create a pocket.
  • thing Pocket with spinach mixture.
  • bake – Transfer the fish to the prepared baking sheet. Drizzle fillet with olive oil, sprinkle with remaining salt, pepper, and red pepper flakes, and bake 8 to 10 minutes or until salmon is opaque in center and flakes easily with a fork.
  • serve Garnish with parsley and lemon wedges on the sides.
Cut the spinach fillet etc.
For the final touch, bake in a cast iron skillet.

recipe variations

  1. Dairy Free – Replace butter with olive oil and cheese with dairy-free options like tofu or nut cheese.
  2. spinach swap – Greens can be mixed and matched with sautéed callaloo, chard and bok choy.
  3. substitute for salmon – Flounder, flounder and tilapia are firm fish. If the fillet is too thin to cut slits, spread the fillet on one side of the fillet, then roll it up and bake.
  4. whole fish – A whole fish can be stuffed instead of a fillet. About 20 minutes in the oven at 230°C. The internal temperature should be 145°F/62°C.

tips and tricks

  1. Rub the salmon fillet with a tablespoon of lemon or lime juice and season with spices and oil to give it a refreshing taste and aroma after grilling.
  2. Look for larger salmon fillets, as it’s easier to cut slits to stuff the fillets.
  3. Save time cleaning up after yourself and line the baking sheet with parchment paper.
  4. Toothpicks are useful for securing pockets and sealing their contents.
  5. Start checking the internal temperature around 8 minutes to avoid overcooking and drying out the fish.

advance instructions

Instead of precooking and reheating this dish, prepare the stuffing a day or two first Store in an airtight container in the refrigerator.

you can also pre-cut salmon fillet The day before. That way, when you’re ready to bake, all you have to do is preheat the oven, stuff the fillets, and cook. Then it only takes a few minutes!

Leftover grilled salmon stuffing refrigerator for 3-4 daysBecause the filling contains cream cheese, Not recommended for freezing that.

How to eat and store

Served with salmon stuffed with creamed spinach fresh out of the ovenIt’s incredible when the stuffing is still warm and bubbly.

Leftover salmon stuffing refrigerator for 2-3 days.

Reheat fillet in microwave or oven. If reheating in the oven, 300°F/150°C Reheat until fish is warm.

Hearty Quick Dinner of Spinach Stuffed Salmon

Frequently Asked Questions

What temperature should salmon be cooked at?

Cooking the salmon at 350°F/177°C for about 20 minutes will allow it to cook slowly and tender, but we recommend heating it faster to make the outer layer crispier. This recipe recommends baking at 425°F/220°C for 8-10 minutes.

Do you cover salmon when grilling?

This stuffed baked salmon does not need to be covered while cooking. The lid steams the salmon and makes it really moist (depending on your taste, not necessarily a bad thing). believe me. 🤤

Could you leave the salmon skin for me?

of course. Simply use a spatula to separate the fillet from the skin, making it easy for your guests to eat.

Side with spinach stuffed salmon

  1. Asparagus sprinkled with parmesan cheese
  2. Green beans wrapped in bacon
  3. fondant potato
  4. Kakiage Salad with Brussels Sprouts
  5. cucumber and onion salad

More Great Seafood Recipes To Try

  1. broiled salmon
  2. grilled pompano
  3. fish and grits
  4. southern fried catfish
  5. Shrimp0 gumbo

Conclusion

Now I’m ready to prepare one of the easiest and most sumptuous dinners I know! Do you make stuffed salmon on a regular basis? If so, I’d love to hear your best tips and variations in the comments section below.

Spinach stuffed salmon

Creamy and flavorful, this stuffed salmon recipe is one in the book. I love all salmon recipes, but this butter, lemon and cheesy recipe is probably my favorite. Get ready to impress your dinner guests.

instructions

  • Preheat the oven to 220°C. Line a baking sheet with foil, spray with cooking spray, and set aside.

  • Melt the butter in a medium nonstick skillet over medium-high heat. Add his third of the fresh spinach to the skillet and cook, stirring often, until tender, 2 to 3 minutes.

  • Stir in garlic, 1/4 teaspoon salt, and 1/4 teaspoon black pepper and cook for 30 seconds. Gradually add the remaining spinach and continue until completely wilted. Remove pan from heat.

  • Then stir until the cream cheese is melted and mixed with the spinach. Sprinkle with mozzarella cheese and mix until thickened.

  • Using a paring knife, carefully score the salmon fillets to create pockets. Stuff the spinach mixture into the pockets.

  • Transfer fish to prepared baking sheet. Drizzle fillet with olive oil, sprinkle with remaining salt, pepper, and red pepper flakes, and bake 8 to 10 minutes or until salmon is opaque in center and flakes easily with a fork.

  • Garnish with parsley and serve with lemon wedges on the side.

Tips and notes:

  1. Large salmon fillets are great for making pockets deep enough for stuffing.
  2. You can also use toothpicks to secure the pocket and seal the contents.
  3. Add some bread crumbs or cheese droplets over the salmon before baking to add texture.
  4. Pat the salmon fillet dry before preparing the filling.
  5. Be careful not to overcook the fish so as not to lose its moisture and perfect flaky texture.
  6. Keep in mind that nutritional information is approximate and can vary greatly depending on products used in recipes.

Nutrition Facts Table:

Serving: 1fillet| | calorie: 267kcal (13%)| | carbohydrate: Fourg (1%)| | protein: 6g (12%)| | thick: 26g (40%)| | saturated fat: 12g (75%)| | Polyunsaturated fat: 2g| | Monounsaturated fat: Teng| | Trans fat: 0.2g| | cholesterol: 55mg (18%)| | sodium: 794mg (35%)| | potassium: 302mg (9%)| | fiber: 1g (Four%)| | sugar: 1g (1%)| | Vitamin A: 4647IU (93%)| | Vitamin C: 12mg (15%)| | calcium: 146mg (15%)| | iron: 1mg (6%)



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