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- 4 salmon fillets (about 6 oz each) - 1 cup fresh spinach, roughly chopped - 1 can (14 oz) artichoke hearts, well-drained and chopped - 1 cup cream cheese, softened to room temperature - 1/2 cup grated mozzarella cheese - 1/4 cup grated Parmesan cheese - 2 cloves garlic, finely minced - 1 teaspoon lemon zest - 1 tablespoon fresh lemon juice - Salt and freshly cracked black pepper, to taste - 2 tablespoons olive oil, divided - Fresh parsley, chopped, for garnish Gathering these ingredients is the first step to making this dish shine. Each item adds its own flavor and texture. The salmon fillets serve as a tasty canvas. The fresh spinach and artichokes give a nice pop of green. Cream cheese brings creaminess, while mozzarella and Parmesan add a cheesy kick. Garlic is a must. It adds depth and richness. The lemon zest and juice brighten the dish, giving it a fresh taste. Salt and pepper are key for seasoning. Using good quality ingredients makes a big difference. When you pick your salmon, look for bright color and fresh smell. Fresh spinach should be vibrant green. The artichokes should be tender and flavorful. Don’t skip the olive oil! It helps with cooking and adds richness. Finally, the fresh parsley on top adds color and a hint of freshness. Each ingredient works together to create a dish that is both creamy and delicious. Enjoy gathering your ingredients! 1. Preheat your oven to 375°F (190°C). This helps cook the salmon evenly. 2. In a medium skillet, heat 1 tablespoon of olive oil over medium heat. 3. Add 2 cloves of finely minced garlic. Sauté for about 30 seconds. It should smell fragrant. 4. Next, add 1 cup of roughly chopped spinach and 1 can of chopped artichoke hearts. Cook for 3-4 minutes. The spinach should wilt and become tender. 5. Remove the skillet from heat. Let the mixture cool slightly while you prepare the stuffing. 1. In a mixing bowl, combine 1 cup of softened cream cheese, 1/2 cup of grated mozzarella, and 1/4 cup of grated Parmesan cheese. 2. Add the zest of 1 lemon and 1 tablespoon of fresh lemon juice to the bowl. 3. Once the spinach-artichoke mixture has cooled, add it to the bowl. 4. Season with salt and freshly cracked black pepper. Mix everything well until combined. 1. Take 4 salmon fillets and create pockets in them. Use a sharp knife to make a slit along the side of each fillet. Be careful not to cut all the way through. 2. Generously fill each salmon pocket with the creamy spinach-artichoke mixture. Press it in gently to ensure it fits well. 1. In a large, oven-safe skillet, heat the remaining tablespoon of olive oil over medium-high heat. 2. Place the stuffed salmon fillets in the skillet. Sear for 2-3 minutes on each side. Aim for a light golden brown. 3. Next, transfer the skillet to the preheated oven. Bake for 15-20 minutes. The salmon should be cooked through and flake easily with a fork. How to prevent salmon from drying out: To keep your salmon juicy, do not overcook it. Use a meat thermometer to check. The ideal internal temperature is 145°F. You can also brush the fish with olive oil before cooking. This adds moisture and flavor. Best way to check for doneness: The best way to check if salmon is done is to use a fork. Gently twist the fork at the thickest part. If it flakes easily, it’s ready. If it resists, cook it a bit longer. You can also look for a change in color. The salmon should be opaque and no longer shiny. Pairing options for a complete meal: For a full meal, serve the salmon with sautéed zucchini noodles or a fresh garden salad. You can also add a side of roasted vegetables. These options balance the rich filling and add color. Garnishing ideas for visual appeal: Garnish your salmon with fresh parsley for a pop of color. A sprinkle of lemon zest also brightens the dish. For added taste, drizzle a tiny bit of olive oil or fresh lemon juice before serving. This enhances the flavors and makes your plate look beautiful. {{image_4}} You can switch up the cheese in this dish. If you don’t have cream cheese, use Greek yogurt or ricotta. Both give a similar creamy texture. You can also mix different cheeses for fun. Try using feta for a tangy twist or gouda for a smoky flavor. Combining mozzarella and cheddar can add a nice sharpness. Want to make it even better? Add more veggies! Chopped bell peppers, mushrooms, or even sun-dried tomatoes work well. You can also sneak in some chopped kale or zucchini for extra nutrients. Spices and herbs can enhance the taste too. Try adding a pinch of red pepper flakes for heat. Fresh dill or basil can brighten the dish. A sprinkle of smoked paprika adds depth. Get creative and make it your own! To keep your creamy spinach artichoke stuffed salmon fresh, use airtight containers. Glass or plastic containers work well. Make sure to let the salmon cool before sealing it. Store leftovers in the fridge. You should eat them within 2-3 days for the best taste and safety. When reheating stuffed salmon, you have a few options. The oven is best for even heating. Preheat it to 350°F (175°C). Place the salmon in a baking dish and cover it with foil to keep it moist. Heat for about 15 minutes. You can also use a microwave for quick reheating. Place the salmon on a microwave-safe plate. Cover it with a damp paper towel to retain moisture. Heat in short bursts of 30 seconds until warm. Check often to avoid drying it out. Enjoy your delicious leftovers! Yes, you can use frozen salmon fillets. The best way to thaw them is to place them in the fridge overnight. If you’re short on time, you can also run cold water over the sealed fillets for about 30 minutes. Once thawed, pat them dry with a paper towel. This helps the salmon sear nicely. Cook them as you would fresh salmon. Just make sure they reach a safe internal temperature of 145°F (63°C). Stuffed salmon goes well with many sides. Here are some popular options: - Sautéed zucchini noodles for a light touch - Garlic mashed potatoes for creaminess - Steamed asparagus for a fresh crunch - A vibrant garden salad for brightness These sides balance the rich flavors of the creamy filling and add texture. To make this dish dairy-free, you can swap out the cream cheese and other cheeses. Try using vegan cream cheese instead. You can also use a dairy-free mozzarella cheese. For added creaminess, consider using cashew cream or coconut cream. This way, you keep the rich flavor without dairy. Always check labels to ensure they are dairy-free. This blog post detailed a delicious stuffed salmon recipe. You learned about the ingredients, preparation steps, and helpful tips to ensure perfect results. We also explored variations for different tastes and how to store leftovers. Remember, you can customize flavors and still enjoy a healthy meal. Whether for a family dinner or a special event, stuffed salmon impresses every time. Try it, and savor each bite! Cooking can be fun, and this dish is a perfect way to start.

Creamy Spinach Artichoke Stuffed Salmon

Indulge in a delightful culinary experience with this creamy spinach artichoke stuffed salmon recipe! Perfectly seared salmon fillets are filled with a rich mixture of spinach, artichokes, and creamy cheeses, making for an elegant yet easy dish. In just 45 minutes, impress your family or guests with this flavorful meal. Click through to explore the full recipe and elevate your dinner tonight!
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Ingredients
  

4 salmon fillets (about 6 oz each)

1 cup fresh spinach, roughly chopped

1 can (14 oz) artichoke hearts, well-drained and chopped

1 cup cream cheese, softened to room temperature

1/2 cup grated mozzarella cheese

1/4 cup grated Parmesan cheese

2 cloves garlic, finely minced

1 teaspoon lemon zest (from about 1 lemon)

1 tablespoon fresh lemon juice

Salt and freshly cracked black pepper, to taste

2 tablespoons olive oil, divided

Fresh parsley, chopped, for garnish

Instructions
 

Preheat your oven to 375°F (190°C).

    In a medium-sized skillet, heat 1 tablespoon of olive oil over medium heat. Once hot, add the minced garlic and sauté for about 30 seconds, or until it's fragrant but not browned.

      Add the chopped spinach and artichoke hearts to the skillet. Cook for 3-4 minutes until the spinach is wilted and tender, then remove the skillet from the heat and set aside to cool slightly.

        In a mixing bowl, combine the softened cream cheese, grated mozzarella, grated Parmesan, lemon zest, lemon juice, and the sautéed spinach-artichoke mixture. Season the mixture with salt and pepper, then mix everything well until all ingredients are thoroughly combined.

          Prepare the salmon fillets by creating a pocket: with a sharp knife, carefully make a slit along the side of each fillet, ensuring it’s deep enough to hold the filling without cutting all the way through.

            Generously stuff each salmon fillet with the creamy spinach-artichoke filling, pressing it in gently to ensure a good amount in each pocket.

              In a large oven-safe skillet, heat the remaining tablespoon of olive oil over medium-high heat. Once hot, place the stuffed salmon fillets in the skillet and sear for 2-3 minutes on each side, until they're lightly golden brown.

                Carefully transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork.

                  Once done, remove the skillet from the oven and allow the salmon to rest for a couple of minutes. Finish with a sprinkle of freshly chopped parsley for garnish before serving.

                    Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4

                      - Presentation Tips: For an elegant serving, place the stuffed salmon fillets on a bed of sautéed zucchini noodles or pair them with a vibrant garden salad. Drizzle with a touch more olive oil and a squeeze of fresh lemon juice to enhance the flavors and brighten the dish.