Salmon Stuffed with Spinach & Parmesan

The Stuffing: 4 oz cream cheese (softened),

1/2 cup fresh spinach (chopped),

1/4 cup shredded mozzarella,

1 clove minced garlic.

Seasoning:

1 tsp paprika,

1/2 tsp garlic powder, salt, and heavy black pepper.

The Sauce:

1 tbsp butter,

squeeze of half a lemon,

1 tbsp fresh parsley.

Prep the Salmon: Pat fillets dry. Use a sharp knife to cut a slit horizontally into the thickest part of the salmon to create a pocket (don’t cut all the way through!).

Mix the Filling: In a small bowl, combine cream cheese, mozzarella, garlic, and spinach.

Stuff & Season: Spoon the mixture generously into the salmon pockets. Rub the outside of the fish with the paprika, garlic powder, salt, and pepper.

Sear: Heat oil in a non-stick skillet over medium-high heat. Place salmon in the pan.

Tip: If skin is on, start skin-side down for 4 minutes to get it crispy.

Flip & Finish: Carefully flip and cook for another 4–5 minutes until the salmon is opaque and the cheese is bubbling.

Deglaze: Lower heat, add butter and lemon juice to the pan for 1 minute, spooning it over the fish before serving.

Tips for Success

Don’t Overstuff: It’s tempting, but if you overfill, the cheese will leak out entirely before the fish is cooked.

Room Temp: Let the cream cheese soften before mixing; otherwise, you’ll have “clumps” of cheese rather than a smooth filling.

Toothpick Trick: If your salmon pocket feels loose, use a toothpick to pin it shut during the sear.

Nutritional Info & Benefits

Estimated per serving:

Calories: 480 kcal

Protein: 38g

Fats: 32g (Healthy Omega-3s!)

Carbs: 4g