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Creamy Spinach Stuffed Salmon filets

Creamy Spinach Stuffed Salmon 

Salmon:

6 skinless salmon fillets

Salt and pepper, to taste

2 tablespoons lemon juice

1-2 tablespoons Olive oil

1 tablespoon unsalted butter

Filling:

4 oz. cream cheese, softened

4 oz. frozen spinach, thawed and drained

½ cup grated Parmesan cheese

3 teaspoons minced garlic

Salt and pepper, to taste 

Garlic butter:

2 tablespoons unsalted butter

2 tablespoons minced garlic

2 tablespoon lemon juice 

Rinse and dry salmon fillets.  Sprinkle each side of filet with salt and pepper, olive oil and 1 tablespoon lemon juice.  Cut a pocket about ¾ of the way through each filet, being careful not to cut all the way through.  

In a medium bowl, mix together the spinach, cream cheese, parmesan cheese and garlic.  Season with salt and pepper. 

Fill salmon pockets with 1-2 tablespoons of the spinach mixture, spreading evenly with the back of a spoon.  

Preheat oven to 350-degrees F.  Place stuffed salmon fillets on a lightly greased baking dish.  Bake 10-15 minutes or until salmon is cooked through, opaque in center and flakes easily with a fork.  

Pour the baking pan juices in a large skillet, over medium heat, add 2 tablespoons butter, 2 tablespoons garlic, and 2 tablespoons lemon juice;  sauté until garlic is fragrant, about 1 minute.  Remove and serve over salmon filets.

 

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