Creamy Spinach Artichoke Salmon (Printable version)

Tender salmon fillets filled with creamy spinach and artichoke blend, baked for a flavorful main course.

# Ingredient List:

→ Salmon

01 - 4 skinless salmon fillets (approximately 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 - 2.8 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

# How to Make It:

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 Suggestions:

01 -
  • The cream cheese filling keeps the salmon impossibly moist while creating that restaurant style presentation that makes guests feel special
  • Everything comes together in under 40 minutes but tastes like something youd order on a fancy date night
02 -
  • The most common mistake is overfilling the pockets, which causes the filling to burst out during baking, so leave a little room for expansion
  • Let the salmon rest for 2 to 3 minutes after baking, otherwise all that delicious cream cheese filling will run out when you cut into it
03 -
  • A thin, flexible bladed knife makes cutting those pockets so much easier and safer than trying to use a thick chefs knife
  • Squeeze the chopped artichoke hearts in a paper towel before adding them to the filling to prevent watery results

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