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To make the creamy spinach artichoke stuffed salmon, gather these simple ingredients: - 4 salmon fillets (6 oz each) - 1 cup fresh spinach, chopped - 1 can (14 oz) artichoke hearts, drained and chopped - 1 cup cream cheese, softened - 1/2 cup grated mozzarella cheese - 1/4 cup grated Parmesan cheese - 2 cloves garlic, minced - 1 teaspoon lemon zest - 1 tablespoon lemon juice - Salt and pepper to taste - 2 tablespoons olive oil - Fresh parsley, chopped for garnish Each ingredient plays a key role. The salmon acts as a tasty vessel for the creamy filling. Spinach and artichoke hearts add color and flavor. Cream cheese, mozzarella, and Parmesan create a rich and gooey stuffing. Garlic gives a fragrant kick, while lemon zest and juice add a bright touch. Olive oil helps with cooking and adds flavor. Finally, parsley gives the dish a fresh, vibrant finish. When shopping, look for fresh ingredients. Quality salmon makes a big difference. Choose fillets that are firm and have a bright color. For the artichokes, canned will work perfectly, but fresh ones can offer more flavor if you have the time. Enjoy gathering your ingredients! - Preheat your oven to 375°F (190°C). This step gets it ready for cooking. - In a medium skillet, heat 1 tablespoon of olive oil over medium heat. - Add 2 cloves of minced garlic and sauté until fragrant, about 30 seconds. - Now, add 1 cup of chopped spinach and 1 can of chopped artichoke hearts. Cook for 3-4 minutes until the spinach wilts. Remove from heat and set aside. - In a mixing bowl, combine 1 cup of softened cream cheese, 1/2 cup of grated mozzarella, and 1/4 cup of grated Parmesan cheese. - Mix in the sautéed spinach and artichokes. - Add 1 teaspoon of lemon zest, 1 tablespoon of lemon juice, salt, and pepper to taste. - Stir well until everything is fully combined. This stuffing will give the salmon great flavor. - Take 4 salmon fillets and make pockets. Use a sharp knife to cut a slit along the side of each fillet. - Make sure not to cut all the way through; just deep enough to hold the stuffing. - Stuff each salmon fillet generously with the spinach-artichoke filling. Be sure to pack it in nicely! - In a large oven-safe skillet, heat the remaining tablespoon of olive oil over medium-high heat. - Sear the stuffed salmon fillets for 2-3 minutes on each side until they are lightly golden. - Transfer the skillet to the preheated oven and bake for 15-20 minutes. - The salmon is done when it flakes easily with a fork. Remove from the oven and let it rest for a couple of minutes. - Garnish with fresh parsley before serving for a lovely touch. To sear salmon well, start with a hot pan. Use a cast iron or non-stick skillet. Add olive oil and let it heat. Place the salmon fillets skin-side down. This helps keep them moist. Sear for 2-3 minutes until golden brown. Flip the fillets gently with a spatula. Sear the other side for 2-3 minutes. To ensure even cooking, make a pocket in each fillet. This allows the filling to heat through evenly. Use a sharp knife to cut carefully. Avoid cutting all the way through. This pocket holds the delicious stuffing well. You can swap ingredients for unique flavors. Try using ricotta instead of cream cheese. It gives a lighter taste. For a zestier kick, add some diced jalapeños. You can also mix in chopped sun-dried tomatoes for extra depth. For herbs and spices, consider using dill or thyme. Fresh herbs elevate the dish's flavor. You can also sprinkle in red pepper flakes for some spice. Experiment until you find your favorite mix. For a stunning plate, serve the salmon on a bed of sautéed zucchini noodles. This adds color and texture to the dish. A fresh garden salad pairs well, too. Drizzle a little olive oil over the top. A squeeze of fresh lemon brightens the flavors. Don’t forget to garnish with chopped fresh parsley. This adds a pop of color and freshness. A well-presented dish makes the meal feel special. {{image_2}} You can mix up the stuffing in many ways. Instead of spinach and artichoke, try using other veggies. Broccoli, bell peppers, or mushrooms work great. You can also add different cheeses. Feta or goat cheese can give a nice twist. For a vegetarian option, use tofu or chickpeas. They can add protein and a hearty texture. You do not have to bake the salmon every time. Grilling or broiling can add a nice smoky flavor. Just watch the cooking time closely. Salmon cooks fast on the grill. If you prefer slow cooking, you can use a slow cooker. Cook it on low for about four hours. This method keeps the salmon moist and tender. For a lighter dish, try low-fat cream cheese. Dairy-free options, like cashew cream or coconut yogurt, work too. You can also play with seasonings. Add smoked paprika, dill, or even a pinch of cayenne for heat. These swaps let you customize the dish to your taste. To store leftovers, let the salmon cool first. Wrap each fillet in plastic wrap or foil. Place them in an airtight container. This keeps the flavors fresh and prevents drying out. I suggest using glass containers for better storage. They are durable and easy to clean. You can freeze stuffed salmon for meal prep. Wrap each fillet tightly in plastic wrap. After that, place them in a freezer bag. Make sure to label the bag with the date. To thaw, place the salmon in the fridge overnight. For reheating, bake at 350°F (175°C) for about 20 minutes. This warms the salmon evenly without drying it out. For the best taste, eat refrigerated salmon within three days. Check for freshness by looking at color and smell. If the salmon looks dull or smells fishy, it is time to toss it. Proper storage helps keep your meal safe and tasty. Bake the stuffed salmon for 15 to 20 minutes. This time gives you a flaky texture. The salmon should reach an internal temperature of 145°F (63°C) when done. If the salmon flakes easily with a fork, it is cooked just right. Yes, you can prepare the stuffing a day ahead. Store it in an airtight container in the fridge. This helps the flavors blend well. Just stuff the salmon before cooking. For sides, consider sautéed zucchini noodles or a fresh garden salad. These add color and nutrition to your meal. You can also pair it with rice or quinoa for a filling option. Absolutely! This stuffed salmon recipe is great for meal prep. You can make several servings at once. Just store leftovers in the fridge for up to three days. Reheat in the oven or microwave before serving. This blog post detailed a delicious recipe for Creamy Spinach Artichoke Stuffed Salmon. We covered the ingredients, preparation steps, and cooking techniques. I shared tips for flavor enhancements and presentation ideas. We also discussed variations, storage info, and answered common questions. Experiment with different ingredients to make this dish your own. Remember, cooking should be fun and rewarding. Enjoy the process and the tasty results!

Creamy Spinach Artichoke Stuffed Salmon

Indulge in a deliciously creamy spinach artichoke stuffed salmon that will impress your guests and delight your taste buds. This easy recipe combines fresh spinach, artichokes, and rich cheeses stuffed into tender salmon fillets, creating a mouthwatering dish perfect for any occasion. Discover how to make this flavorful meal with simple steps and elevate your dinner game. Click to explore the full recipe and get cooking today!
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Ingredients
  

4 salmon fillets (6 oz each)

1 cup fresh spinach, chopped

1 can (14 oz) artichoke hearts, drained and chopped

1 cup cream cheese, softened

1/2 cup grated mozzarella cheese

1/4 cup grated Parmesan cheese

2 cloves garlic, minced

1 teaspoon lemon zest

1 tablespoon lemon juice

Salt and pepper to taste

2 tablespoons olive oil

Fresh parsley, chopped for garnish

Instructions
 

Preheat your oven to 375°F (190°C).

    In a medium skillet, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds.

      Add chopped spinach and artichokes to the skillet. Cook for 3-4 minutes until the spinach is wilted. Remove from heat.

        In a mixing bowl, combine the softened cream cheese, mozzarella, Parmesan, lemon zest, lemon juice, sautéed spinach, and artichokes. Season with salt and pepper. Mix well until fully combined.

          Prepare the salmon fillets by making a pocket: using a sharp knife, make a slit along the side of each fillet, deep enough to hold the stuffing but not cutting all the way through.

            Stuff each salmon fillet generously with the spinach-artichoke filling.

              In a large oven-safe skillet, heat the remaining tablespoon of olive oil over medium-high heat. Sear the stuffed salmon fillets for 2-3 minutes on each side until they are lightly golden.

                Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork.

                  Remove from oven and let rest for a couple of minutes. Garnish with fresh parsley before serving.

                    Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4

                      - Presentation Tips: Serve the stuffed salmon on a bed of sautéed zucchini noodles or alongside a fresh garden salad for a colorful plate. Drizzle with a bit more olive oil and a squeeze of fresh lemon for added brightness.