Recipe Index

Ingredients

• 4 skinless salmon filets
• 2 Tbsp olive oil
• 1 tsp salt
• 1/2 tsp pepper
• 3 Tbsp water
• 4 cups baby spinach
• 4 oz cream cheese, softened
• 1/4 cup parmesan cheese
• 1/2 tsp salt
• 2 tsp lemon pepper
• 1 tsp Italian seasoning
• Juice from 1 lemon (additional lemons for serving)

Method

1. Heat the oven to 475°F and line a baking sheet with parchment for the salmon filets.
2. Pat the salmon filets dry, rub them all over with the olive oil, and season both sides of the fish with the teaspoon of salt and the pepper.
3. Cut a slit into the side of each filet to open a pocket, stopping short of cutting all the way through the salmon.
4. Sauté the baby spinach with the water in a medium pan over medium-high heat until the leaves wilt, then drain any liquid from the cooked spinach.
5. Combine the wilted spinach in a medium bowl with the cream cheese, parmesan, 1/2 teaspoon of salt, lemon pepper and Italian seasoning to make the salmon filling.
6. Stuff the spinach and cheese mixture into the pocket of every prepared filet and set the filled fish on the parchment-lined sheet.
7. Pour the lemon juice over the stuffed filets immediately before the tray goes into the oven.
8. Bake the stuffed salmon for 8 to 10 minutes, until the flesh flakes apart easily with a fork, and serve the filets fresh with extra lemon slices.

Prep: 30 min · Cook: 15 min · Total: 45 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data