Creamy Spinach Artichoke Salmon (Printable)
Salmon baked with a creamy spinach and artichoke filling, perfect for an elegant main course.
# What You Need:
→ Salmon
01 - 4 skinless salmon fillets (6–7 oz each)
02 - 1 tablespoon olive oil
03 - Salt and freshly ground black pepper, to taste
→ Creamy Filling
04 - 3.5 oz cream cheese, softened
05 - 2 oz baby spinach, roughly chopped
06 - 3 oz canned or jarred artichoke hearts, drained and chopped
07 - 2 tablespoons grated Parmesan cheese
08 - 1 garlic clove, minced
09 - 1 tablespoon mayonnaise
10 - 1 teaspoon lemon juice
11 - 1/4 teaspoon crushed red pepper flakes (optional)
→ Garnish
12 - Lemon wedges
13 - Fresh chopped parsley
# Steps:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - In a medium bowl, combine cream cheese, spinach, artichoke hearts, Parmesan, garlic, mayonnaise, lemon juice, and red pepper flakes. Mix until smooth and well combined.
03 - Pat salmon fillets dry. Using a sharp knife, cut a deep pocket down the side of each fillet, being careful not to cut all the way through.
04 - Season salmon with salt and pepper inside and out. Fill each pocket generously with the creamy spinach-artichoke mixture.
05 - Place stuffed salmon fillets onto the prepared baking sheet. Drizzle with olive oil.
06 - Bake for 15–20 minutes, or until salmon is cooked through and flakes easily with a fork. The filling should be hot and lightly golden.
07 - Serve hot, garnished with fresh parsley and lemon wedges.
# Expert Advice:
01 -
- The creamy spinach artichoke filling keeps the salmon incredibly moist
- It looks like something from a fancy bistro but takes under 40 minutes
02 -
- A sharp knife is non negotiable here, dull knives make sloppy pockets and the filling escapes
- Overfilling seems tempting but the filling will spill out, aim for generous not overflowing
03 -
- Chop artichokes and spinach finely so the filling stays smooth and cohesive
- A small spoon or offset spatula makes stuffing the pockets so much easier