Blackened Salmon Spinach Parmesan (Print-Friendly Version)
Crispy, boldly seasoned salmon fillets with a creamy spinach and Parmesan filling that's both elegant and simple to prepare.
# What You'll Need:
→ Main Ingredients
01 -
4 salmon fillets (6 oz each, skinless)
02 -
2 cups fresh spinach
03 -
½ cup cream cheese, softened
04 -
⅓ cup grated Parmesan cheese
05 -
2 cloves garlic, minced
06 -
1 tablespoon olive oil
07 -
1 teaspoon paprika
08 -
½ teaspoon garlic powder
09 -
½ teaspoon onion powder
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½ teaspoon black pepper
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Salt to taste
12 -
Lemon wedges, for serving
# How to Make It:
01 -
Add the fresh spinach to a skillet over medium heat and cook for 2 to 3 minutes until wilted. Drain any excess liquid. In a medium bowl, mix the cooked spinach with cream cheese, Parmesan cheese, minced garlic, salt, and black pepper until smooth.
02 -
Using a sharp knife, carefully cut a pocket into the side of each salmon fillet without slicing all the way through. Fill each pocket with the spinach and cheese mixture.
03 -
In a small bowl, combine paprika, garlic powder, onion powder, black pepper, and salt. Coat the tops of the stuffed salmon fillets with the seasoning mix.
04 -
Heat olive oil in a large skillet over medium-high heat. Sear the salmon fillets, top-side down, for 2 to 3 minutes per side until a dark, crisp crust forms.
05 -
Transfer the seared fillets to a baking dish. Bake in a preheated 350°F (175°C) oven for 10 to 12 minutes until cooked through and flaky. Serve hot with lemon wedges.
# Additional Tips:
01 -
Fresh spinach works best for the filling, but frozen spinach can be used if thoroughly drained.
02 -
Add cayenne pepper or crushed red pepper flakes to the seasoning mix for extra heat.
03 -
Pair with roasted baby potatoes, quinoa, or lemony couscous salad for a balanced meal.
04 -
Leftovers can be stored in an airtight container in the fridge for up to 2 days.