Creamy Spinach Stuffed Salmon Recipe (20 Minutes)

5 from 1 vote

Creamy Spinach Stuffed Salmon Recipe (20 Minutes)

This delicious and creamy, easy stuffed salmon recipe is simple to make and so flavorful! An easy dinner with juicy salmon fillets that come out perfectly flaky and tender, with a yummy spinach filling. Dairy-free and regular options are included!

Prep Time10

Cook Time7

Cashew soaking time1

Course: Main Course

Cuisine: American

Servings: servings

Calories: 440kcal

Ingredients

Dairy-Free Spinach Stuffing

2/3 cup cashews soaked in water for at least 1 hour
1/4 cup water
1/2 tsp apple cider vinegar
1/2 tsp dijon mustard
1/2 tsp garlic powder
1/4 tsp sea salt
1/8 tsp red pepper flakes
1 cup frozen spinach defrosted

Regular Dairy Spinach Stuffing

4 oz cream cheese softened
1/4 cup parmesan cheese grated
1/2 tsp dijon mustard
1/2 tsp garlic powder
1/4 tsp sea salt
1/8 tsp red pepper flakes
1 cup frozen spinach defrosted

Salmon

4 salmon filets about 6 oz each
Salt and pepper to taste
2 tbsp ghee divided
1 tbsp lemon juice

Instructions

Dairy-Free Filling

Drain the cashews and add them to a high-speed blender with water, apple cider vinegar, mustard, garlic powder, sea salt, and red pepper flakes. Blend until smooth and creamy.
Use your hands to squeeze out as much water as possible from the defrosted spinach. Stir into the creamy cashew filling.
Regular Dairy Filling
Use your hands to squeeze out as much water as possible from the defrosted spinach. Stir into the creamy cashew filling.
In a mixing bowl, combine the defrosted spinach, softened cream cheese, Parmesan cheese, red pepper flakes, salt, mustard, and garlic powder. Mix until well combined and creamy.

Salmon

Pat dry the salmon filets with a paper towel, and sprinkle both sides with salt and pepper.
Using a sharp knife, cut a slit on the side of each salmon filet about three-quarter of the way through. Be careful not to cut all the way to the other side.
Divide the creamy spinach filling among the 4 filets, stuffing the cut pockets using a spoon. It doesn’t have to be perfect, and it’s okay if some of the stuffing seeps through the tops of the salmon.
Heat 1 tbsp of ghee in a large non-stick skillet over medium high heat. Pan fry the salmon skin side up for 4 minutes.
Carefully flip the salmon skin side down, then add another tbsp of ghee to the pan. Sprinkle each filet with lemon juice, then pan-fry for 3 minutes.
Remove from heat and serve.

Notes

Expert Tips

I recommend using thicker cuts of the fish l for this creamed spinach stuffed salmon recipe. The thicker the salmon, the easier it will be to stuff without tearing.

I used frozen spinach, but you can use fresh spinach if you like. Just substitute with 8 oz of fresh spinach, steam until wilted, and squeeze out the moisture.

Use a nonstick skillet to make sure that the salmon won't stick to the pan and get ruined. I love the Always Pan by Our Place, which works beautifully and it's toxin-free! You can get a $20 discount code for your first order with this link.

There are a couple of alternative cooking methods to make this dish. I love the crispy skin that results from this pan-fried salmon. However, if you'd rather bake the filets instead, you can do so for 10-15 minutes in a 350-degree F preheated oven. Simply add your filets to a baking sheet or baking dish bake. Alternatively, you can cut down on time by using your air fryer. Follow the same instructions as the oven, but cut the time down to 6-8 minutes.

Serving and Storage Tips

Serve warm with your favorite sides like this Air Fryer Butternut Squash, this Grilled Zucchini, Green Beans, or these Roasted Tomatoes. Garnish with fresh parsley and a squeeze of lemon juice if desired.

Store leftover salmon in an airtight container in the refrigerator for up to 3 days. Reheat and serve.

Nutrition