Salmon Stuffed with Spinach & Parmesan

Prep Time: 15 minutes
Cook Time: 12–15 minutes
Serves: 4

Tender salmon fillets filled with a creamy spinach and Parmesan mixture, then baked until flaky and golden.

Ingredients

4 salmon fillets (about 6 oz / 170 g each, skin removed if preferred)
1 tablespoon olive oil
1 teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon onion powder
1 cup fresh spinach, finely chopped
¼ cup grated Parmesan cheese
Optional:
- Salt, to taste
- Black pepper, to taste
- 1 tablespoon cream cheese or ricotta (for a creamier filling)
- Lemon wedges, for serving

Instructions

1. Preheat and Prepare

Preheat oven to 375°F (190°C).
Lightly grease a baking dish with olive oil or line with parchment paper.

2. Prepare the Salmon

Using a sharp knife, cut a pocket lengthwise into the side of each salmon fillet (do not cut all the way through).
Place fillets on a plate and brush lightly with olive oil.

Season both sides with:

Smoked paprika
Garlic powder
Onion powder
Salt and pepper (if using)

3. Make the Filling

In a bowl, combine:

Chopped spinach
Parmesan cheese
Optional cream cheese or ricotta

Mix until evenly blended.

4. Stuff the Salmon

Spoon the spinach mixture into each salmon pocket.
Press gently so the filling stays inside.

5. Bake

Place stuffed fillets in the prepared baking dish.
Bake uncovered for 12–15 minutes, or until:

Salmon flakes easily with a fork
Internal temperature reaches 145°F (63°C)

For a lightly browned top, broil for the last 1–2 minutes.

6. Rest and Serve

Let the salmon rest for 2–3 minutes before serving.
Serve with lemon wedges if desired.

Helpful Tips

Even cooking: Choose fillets of similar thickness.
Extra flavor: Add a pinch of nutmeg or dried basil to the filling.
Side ideas: Serve with roasted potatoes, rice, or steamed vegetables.
Storage: Refrigerate leftovers in a sealed container for up to 2 days.
Reheating: Warm gently in the oven at 300°F (150°C) to avoid drying out.