Description
Creamy spinach-stuffed salmon that looks fancy but takes just minutes to prepare – the secret weeknight dinner that will make everyone think you’ve been cooking all day!
Ingredients
Scale
- 4 salmon fillets (6 oz each), skin-on
- 2 tbsp olive oil
- 1 tsp salt, divided
- 1 tsp black pepper, divided
- 5 oz fresh spinach (about 4 cups)
- 2 cloves garlic, minced
- 4 oz cream cheese, softened
- ¼ cup grated Parmesan cheese
- 2 tbsp sour cream
- 1 tbsp fresh lemon juice
- ½ tsp red pepper flakes (optional)
- 1 tbsp fresh dill, chopped (plus more for garnish)
Instructions
- Preheat oven to 375°F (190°C). Pat salmon dry and cut a pocket in each fillet, being careful not to cut all the way through. Season with half the salt and pepper.
- Heat 1 tablespoon olive oil in a skillet over medium heat. Sauté garlic for 30 seconds, then add spinach and cook until wilted, about 2-3 minutes. Drain excess moisture thoroughly.
- In a bowl, combine cream cheese, Parmesan, sour cream, lemon juice, remaining salt and pepper, red pepper flakes, and dill. Fold in the cooled spinach mixture.
- Spoon the spinach filling into each salmon pocket, dividing equally among the fillets.
- Heat remaining olive oil in an oven-safe skillet over medium-high heat. Place salmon skin-side down and cook for 3-4 minutes until skin begins to crisp.
- Transfer skillet to preheated oven and bake for 10-12 minutes, until salmon is cooked through but still moist.
- Let rest for 3-5 minutes before serving. Garnish with additional fresh dill and serve with lemon wedges.