Creamy Spinach and Sun-Dried Tomato Stuffed Salmon
A luxurious yet simple dish featuring salmon fillets stuffed with a creamy mixture of spinach, sun-dried tomatoes, and a touch of garlic. The salmon stays tender and moist while the filling adds a rich, flavorful punch. Ideal for weeknight dinners or special occasions.
Preparation Time
Prep: 15 minutes
Cook: 20–25 minutes
Total: 35–40 minutes
Ingredients
4 salmon fillets (6–8 oz / 170–225 g each), skin-on or skinless
Salt and black pepper, to taste
1 tablespoon olive oil
2 cups fresh spinach, roughly chopped
1/3 cup sun-dried tomatoes, finely chopped (preferably oil-packed, drained)
2 tablespoons cream cheese (or vegan cream cheese for a plant-based version)
2 tablespoons parmesan cheese, grated (optional)
2 cloves garlic, minced
1 teaspoon lemon zest
1 teaspoon Italian herbs (oregano, thyme, or basil)
Lemon wedges, for serving
Instructions
1. Preheat oven:
Preheat your oven to 375°F (190°C).
2. Prepare salmon:
Using a sharp knife, cut a horizontal slit along the side of each salmon fillet to create a pocket. Season the salmon inside and out with salt, pepper, and a pinch of Italian herbs.
3. Make filling:
In a medium skillet, heat olive oil over medium heat. Add garlic and sauté 30 seconds until fragrant. Add chopped spinach and cook until wilted, about 2–3 minutes. Remove from heat and stir in sun-dried tomatoes, cream cheese, parmesan, and lemon zest. Mix until creamy and well combined.
4. Stuff salmon:
Spoon the spinach-tomato mixture into each salmon pocket, dividing it evenly.
5. Bake:
Place stuffed salmon on a baking sheet lined with parchment paper or lightly greased. Bake for 18–22 minutes, depending on thickness, until salmon is cooked through (internal temperature ~145°F / 63°C) and flaky.
6. Serve:
Plate the salmon with lemon wedges and an optional drizzle of olive oil. Pair with roasted vegetables, quinoa, or a simple salad.
Notes & Tips
Avoid overcooking: Salmon cooks quickly, so check at 18 minutes for smaller fillets.
Make it lighter: Use Greek yogurt instead of cream cheese for a lighter filling.
Prep ahead: Filling can be prepared a day ahead; just assemble before baking.
Extra flavor: Add chopped fresh basil or parsley to the filling for freshness.
Nutrition information
Calories: 350–400 kcal
Protein: 30 g
Fat: 24 g
Carbohydrates: 5 g
Fiber: 1 g