Blackened Salmon Stuffed with Spinach & Parmesan

Introduction

As a family, we’ve always enjoyed salmon, but I wanted to try something new and add a little flair to our usual dinner routine. That’s when I came across this Blackened Salmon Stuffed with Spinach and Parmesan recipe, and it instantly became a hit. The combination of the blackened salmon’s crispy, seasoned exterior with the creamy, flavorful spinach and Parmesan filling was absolutely delicious. My family loved the balance of flavors – the richness of the cream cheese and Parmesan mixed perfectly with the earthy spinach, while the blackened seasoning on the salmon added an irresistible depth of flavor. This dish is perfect for a weeknight dinner or even a special occasion. It’s not only healthy but packed with vibrant flavors that make every bite a satisfying experience!

Ingredients

• 4 salmon fillets (6 oz each, skinless)
• 2 cups fresh spinach
• 1/2 cup cream cheese, softened
• 1/3 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon black pepper
• Salt to taste
• Lemon wedges for serving

Instructions

1. Prepare the Spinach Filling:
   In a skillet over medium heat, cook the spinach until it’s wilted, about 2-3 minutes. Drain off any excess liquid. Then, place the spinach in a bowl and mix it with the softened cream cheese, grated Parmesan cheese, minced garlic, and season with salt and pepper to taste. Stir until the mixture is well combined and creamy.
2. Prepare the Salmon:
   Use a sharp knife to create a pocket in each salmon fillet by slicing horizontally, being careful not to cut all the way through. This will create a small space in which to stuff the filling.
3. Stuff the Salmon:
   Spoon the spinach and cheese mixture into each salmon pocket, making sure to fill it generously without spilling the mixture out of the edges.
4. Season the Salmon:
   In a small bowl, combine the paprika, garlic powder, onion powder, black pepper, and salt. Rub the seasoning mixture evenly over the tops of the stuffed salmon fillets.
5. Cook the Salmon:
   Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, place the salmon fillets in the skillet and sear them for 2-3 minutes per side until the top is blackened and crispy.
6. Bake the Salmon:
   Transfer the seared salmon fillets to a preheated oven at 350°F (175°C). Bake for 10-12 minutes, or until the salmon is fully cooked through. The internal temperature should reach 145°F (63°C).
7. Serve:
   Serve the Blackened Salmon Stuffed with Spinach and Parmesan hot from the oven, with lemon wedges on the side. Squeeze the lemon over the salmon just before eating for a burst of fresh flavor. Enjoy!

Nutrition Facts
Approximate values per serving (based on 4 servings)

• Serving Size: 1 salmon fillet (6 oz)
• Calories: 350
• Sugar: 2g
• Sodium: 500mg
• Fat: 22g
• Saturated Fat: 5g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 5g
• Fiber: 2g
• Protein: 35g
• Cholesterol: 90mg

Note: Nutritional values may vary depending on ingredient brands and portion sizes.

Preparation Time

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes

How to Serve

This Blackened Salmon Stuffed with Spinach and Parmesan is a versatile dish that pairs well with a variety of sides and garnishes. Here are some ideas for serving:

• With a Salad: A simple mixed green salad with a light vinaigrette complements the richness of the salmon.
• Roasted Vegetables: Roasted asparagus, Brussels sprouts, or carrots make a perfect side dish.
• Rice or Quinoa: Serve with a side of fluffy rice or quinoa to balance the flavors and add some wholesome grains to the meal.
• Garlic Bread: For an indulgent addition, serve with a side of crispy garlic bread to soak up any extra spinach and Parmesan filling.
• Lemon Wedges: Always serve with fresh lemon wedges for a fresh citrusy zing that enhances the blackened flavors.

Additional Tips

1. Use Fresh Spinach: Fresh spinach works best in this recipe, as it wilts down and combines well with the cream cheese and Parmesan.
2. Don’t Overcook the Salmon: Salmon cooks quickly, so be sure to check it around 10 minutes in the oven to prevent it from drying out.
3. Seasoning Variations: If you like your food spicier, you can add a pinch of cayenne pepper to the seasoning mixture for an extra kick.
4. Grill Instead of Searing: For a smokier flavor, try grilling the salmon fillets instead of pan-searing them.
5. Make It Ahead: You can prepare the spinach stuffing ahead of time and refrigerate it until you’re ready to stuff the salmon fillets.

Recipe Variations

• Cheese Swap: If you don’t have Parmesan, you can use Romano or Asiago for a similar sharp flavor.
• Add Fresh Herbs: Fresh herbs like basil or parsley can be added to the spinach mixture for a fresh, aromatic twist.
• Lighter Version: Use low-fat cream cheese or Greek yogurt instead of full-fat cream cheese for a lighter version of this dish.
• Stuffed with Other Veggies: Feel free to swap out the spinach for other greens, such as kale or arugula, to change up the flavors.
• Stuffed Salmon with Bacon: Add crumbled bacon to the spinach mixture for an extra savory flavor.

Serving Suggestions

• For Special Occasions: This dish is perfect for holiday meals, dinner parties, or a fancy weekend dinner.
• As a Main Dish: It works great as the centerpiece of a meal, alongside lighter sides like roasted veggies or a green salad.
• Meal Prep: If you’re making this for meal prep, divide it into portions and refrigerate for up to 3 days. It can also be frozen for up to 2 months.

Freezing and Storage

• To Store: Allow the cooked salmon to cool completely before transferring it to an airtight container. Refrigerate for up to 3 days.
• To Reheat: Reheat gently in the oven at 350°F (175°C) for about 10 minutes or until heated through.
• To Freeze: If you want to freeze this dish, store the salmon fillets (without the lemon wedges) in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

FAQ Section

1. Can I use skin-on salmon fillets?
   Yes, you can use skin-on fillets, but the skin may get crispy and might not be as easy to stuff. Removing the skin is recommended.
2. Can I make this recipe with other fish?
   While salmon works best due to its rich texture, you can try this with other firm fish like cod or halibut.
3. Can I cook this recipe on the grill?
   Yes, you can grill the stuffed salmon fillets. Make sure to use a grill basket or foil to prevent the fish from falling apart.
4. What’s the best way to tell when the salmon is done?
   Salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
5. How do I avoid overcooking the salmon?
   Check the salmon at 10 minutes in the oven. If the edges are golden and crispy, it’s likely done.
6. Can I use frozen spinach?
   Yes, you can use frozen spinach, but make sure to thaw and drain it thoroughly before using it in the filling.
7. Can I use non-dairy cream cheese?
   Yes, you can substitute with non-dairy cream cheese for a dairy-free version of this dish.
8. Can I make this recipe in advance?
   Yes, you can prepare the spinach filling in advance and store it in the refrigerator for up to a day.
9. What can I serve with this dish?
   Roasted vegetables, rice, quinoa, or a fresh salad are great accompaniments to this flavorful dish.
10. Is this recipe spicy?
    The recipe as written is not spicy, but you can add cayenne pepper or chili flakes for extra heat if desired.

Conclusion

Blackened Salmon Stuffed with Spinach & Parmesan is a flavorful, satisfying, and healthy dish that’s perfect for any occasion. The combination of the blackened seasoning and the creamy spinach and Parmesan filling creates an irresistible meal that’s sure to impress your family or guests. Whether you’re cooking for a weeknight dinner or a special gathering, this recipe will definitely become a go-to favorite. Enjoy the rich flavors and healthy goodness of this dish the next time you’re craving something both delicious and nutritious!

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