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Writer's pictureby melissawaldrecipes.com

Baked Salmon Stuffed with Creamy Spinach



Ingredients:

Salmon

4 pieces of skinless salmon

Salt and Pepper (to taste)

2 tablespoon lemon juice

1 table spoon of olive oil

2 tablespoon butter

Filling

120 gm cream cheese

120 gm frozen spinach thawed

1/2 cup of finely grated Parmesan cheese

2 gloves of mined garlic

Salt and Pepper (to taste)

Garlic butter

1 tablespoon of butter

1 tablespoon of garlic

1/2 tablespoon of lemon juice

Directions:

  1. Place each salmon fillet on a flat surface. Cut a slit or pocket about 3/4 through the center. Season both sides with salt, pepper and a table spoon of olive oil and lemon juice.

  2. Thaw the frozen spinach and squeeze excess liquid out of the spinach and discard the excess liquid. In a mixing bowl, add cream cheese, Parmesan cheese and garlic to the spinach. Season with salt and pepper (to taste).

  3. Fill spinach mixed into the salmon 'pockets' using a tablespoon.

  4. Heat 2 tablespoon of butter in a skillet over medium-high heat. Add salmon and fry until golden brown (about 5 minutes on each side, depending on the size of your fillets), Once done, transfer to a warm plate.

  5. Melt 1 tablespoon butter in the remaining oil/juices in the skillet left over from frying the salmon. Add garlic an lemon juice and saute until the garlic is fragrant. Remove from heat and serve with salon.

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