Go Back
- 4 salmon fillets, skinless - 1 cup fresh spinach, chopped - 1 cup canned artichoke hearts, drained and chopped - 1/2 cup cream cheese, softened - 1/4 cup grated Parmesan cheese - 1/4 cup shredded mozzarella cheese - 2 cloves garlic, minced - 1 tablespoon lemon juice - 1/2 teaspoon dried oregano - Salt and pepper to taste - Olive oil for drizzling To make spinach artichoke stuffed salmon, you need fresh and tasty ingredients. The main star is the salmon, which is rich in omega-3 fatty acids. You want skinless salmon fillets for easy stuffing. Next, fresh spinach adds color and nutrients. Canned artichoke hearts bring a unique flavor. Cream cheese makes the filling creamy, while Parmesan and mozzarella give it a cheesy kick. Garlic adds a lovely aroma, and lemon juice brightens the taste. Dried oregano gives the dish an herbal note. Don’t forget salt and pepper for seasoning. Finally, a drizzle of olive oil helps everything cook nicely. Gather all these ingredients before you start cooking. You’ll see how easy and fun it is to make this dish. Each bite will be packed with flavor! {{ingredient_image_1}} 1. Preheat the oven: Set your oven to 375°F (190°C). This helps cook the salmon evenly. 2. Prepare the spinach-artichoke mixture: In a large bowl, mix together: - 1 cup fresh spinach, chopped - 1 cup canned artichoke hearts, drained and chopped - 1/2 cup cream cheese, softened - 1/4 cup grated Parmesan cheese - 1/4 cup shredded mozzarella cheese - 2 cloves garlic, minced - 1 tablespoon lemon juice - 1/2 teaspoon dried oregano - Salt and pepper to taste Make sure to blend everything well. This mixture adds a rich flavor to the salmon. 3. Prepare the salmon fillets: Take your 4 skinless salmon fillets and lay them on a parchment-lined baking tray. Use a sharp knife to create a pocket in each fillet. Cut lengthwise, but do not slice all the way through. This pocket will hold the tasty filling. 1. Stuff the salmon fillets: Fill each pocket with the spinach-artichoke mixture. Press the edges gently. This keeps the filling inside while cooking. 2. Drizzle and season the salmon: Pour a little olive oil over each stuffed fillet. Then, season the outside with salt and pepper. This adds taste and helps the salmon brown. 3. Bake and optional broil: Place the tray in the oven. Bake for 20-25 minutes. The salmon should flake easily with a fork. If you want a golden top, broil the salmon for the last 2-3 minutes. Watch it closely to avoid burning. Enjoy your flavorful, stuffed salmon! To make a great filling, focus on the texture. You want it creamy but not too runny. Mix the cream cheese well with the spinach and artichoke. This helps hold the filling together. Use fresh spinach for a bright flavor. If you want a chunkier mix, chop the artichokes less finely. Balancing flavors is key. Add enough salt and pepper to enhance the taste. The lemon juice adds a nice brightness, so don’t skip it. I like to taste the filling before stuffing the salmon. This way, you can adjust the seasoning. A little extra garlic can also add depth. To check for doneness, look for the salmon to flake easily with a fork. The internal temperature should reach 145°F (63°C). If your fillets are thicker, you may need to bake them a bit longer. Keep an eye on them to avoid overcooking. If your salmon is thinner, reduce the cooking time. Start checking at 15 minutes if they are about an inch thick. Oven temperatures can vary, so adjust as needed. For a crispy top, broil for the last 2-3 minutes. Just watch it closely to prevent burning. Pro Tips Fresh Ingredients: Use fresh spinach and artichoke hearts for the best flavor and texture. Canned or frozen options might work, but fresh provides a vibrant taste. Perfectly Cooked Salmon: Keep an eye on the cooking time. Salmon is perfectly cooked when it flakes easily with a fork. Overcooking can make it dry. Experiment with Cheeses: Feel free to experiment with different types of cheese for stuffing. Feta or goat cheese can add a unique twist to the flavor profile. Serve with Sides: Pair the stuffed salmon with a fresh salad or roasted vegetables for a complete meal that balances flavors and textures. {{image_2}} You can switch up the cheese for new flavors. Try feta cheese for a tangy kick. Goat cheese adds creaminess and depth. Even cheddar works well if you like a sharper taste. Adding herbs can enhance the dish. Fresh basil or parsley gives a bright taste. You can also try dill for a fresh, herby flavor. A pinch of red pepper flakes adds a nice heat. Pair your stuffed salmon with tasty sides. Roasted asparagus or sautéed green beans make a great match. A light salad with mixed greens and a lemon vinaigrette complements the salmon well. For sauces, a simple garlic butter sauce adds richness. Tzatziki sauce brings a cool, refreshing touch. You can also serve it with a squeeze of fresh lemon for extra brightness. To keep your spinach artichoke stuffed salmon fresh, follow these tips: - Refrigerating leftovers: Place any leftover stuffed salmon in an airtight container. This keeps the flavors intact. Store it in the fridge for up to three days. If you want to eat it later, cool it first before sealing. - Freezing stuffed salmon: You can freeze this dish for up to three months. Wrap the stuffed salmon tightly in plastic wrap, then place it in a freezer bag. Remove as much air as possible. Label the bag with the date for easy tracking. When it’s time to enjoy your salmon again, use these methods: - Best methods for reheating: The oven is the best choice for reheating stuffed salmon. Preheat the oven to 350°F (175°C). Place the salmon in a baking dish and cover it with foil. Heat for about 15-20 minutes. This keeps it warm and tender. - Tips to retain moisture: To keep your salmon moist, add a splash of broth or water to the baking dish before reheating. Covering it with foil helps trap steam, which keeps it juicy. Can I use frozen salmon? Yes, you can use frozen salmon for this dish. Make sure to thaw it first. Place the salmon in the fridge overnight to defrost. If you're in a hurry, you can run it under cold water. Just be sure it's fully thawed before you start cooking. How can I make this dish healthier? To make this dish healthier, you can use low-fat cream cheese. You can also add more veggies to the filling. Think about adding bell peppers, onions, or zucchini. Another tip is to use less cheese overall. This helps cut down on calories while keeping the flavor. What can I serve with spinach artichoke stuffed salmon? I love serving this salmon with sautéed vegetables. You could use broccoli, asparagus, or even a mixed veggie medley. A side of quinoa or brown rice can add a nice touch. For a fresh twist, add a simple green salad with lemon vinaigrette. This balances the rich flavors of the salmon. This blog post covered how to make delicious spinach artichoke stuffed salmon. You learned about the key ingredients, preparation steps, and cooking methods. I shared tips for perfecting your filling and offered variations to explore. Proper storage and reheating techniques ensure leftovers stay tasty. I hope these insights help you create a flavorful dish that's sure to impress. Enjoy cooking and savor every bite of your stuffed salmon!

Spinach Artichoke Stuffed Salmon

Delicious salmon fillets stuffed with a creamy spinach and artichoke mixture.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 4
Calories 350 kcal

Ingredients
  

  • 4 fillets salmon, skinless
  • 1 cup fresh spinach, chopped
  • 1 cup canned artichoke hearts, drained and chopped
  • 1 2 cream cheese, softened
  • 1 4 grated Parmesan cheese
  • 1 4 shredded mozzarella cheese
  • 2 cloves garlic, minced
  • 1 tablespoon lemon juice
  • 1 2 dried oregano
  • to taste salt
  • to taste pepper
  • for drizzling olive oil

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • In a large mixing bowl, combine the chopped spinach, artichoke hearts, cream cheese, Parmesan cheese, mozzarella cheese, minced garlic, lemon juice, dried oregano, salt, and pepper. Mix until well blended.
  • Place the salmon fillets on a parchment lined baking tray, skin side down. Using a sharp knife, make a pocket in each fillet by slicing it lengthwise but not all the way through.
  • Generously stuff each salmon fillet with the spinach-artichoke mixture. Press the edges gently to secure the filling.
  • Drizzle a little olive oil over the stuffed salmon and season the outside with salt and pepper.
  • Bake in the preheated oven for 20-25 minutes, or until the salmon is cooked through and flakes easily with a fork.
  • Optional: For a golden top, broil the salmon for the last 2-3 minutes.

Notes

Serve with sautéed vegetables and lemon wedges for garnish.
Keyword artichoke, salmon, spinach, stuffed