Blackened Salmon Stuffed with Spinach and Parmesan Cheese

Elevate your dinner with this mouthwatering Blackened Salmon Stuffed with Spinach and Parmesan Cheese Delight! This easy and flavorful recipe combines tender salmon, creamy spinach, and sharp Parmesan for a dish that impresses. Perfect for both beginner cooks and seasoned chefs, find step-by-step instructions to create this healthy and delicious meal. Click to explore the full recipe and start cooking today!

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Ingredients

4 salmon fillets, skinless

2 cups fresh spinach, chopped

1 cup Parmesan cheese, grated

3 tablespoons cream cheese, softened

2 cloves garlic, minced

1 teaspoon Cajun seasoning

1/2 teaspoon smoked paprika

Salt and pepper to taste

2 tablespoons olive oil

Lemon wedges, for serving

Instructions

Preheat your oven to 400°F (200°C).

In a skillet over medium heat, add 1 tablespoon of olive oil. Once hot, add minced garlic and sauté for about 1 minute until fragrant.

Add chopped spinach to the skillet and cook until wilted, around 2-3 minutes. Remove from heat and let cool slightly.

In a mixing bowl, combine wilted spinach, grated Parmesan cheese, cream cheese, and Cajun seasoning. Mix well until all ingredients are fully combined.

Pat the salmon fillets dry with a paper towel and season both sides with salt, pepper, and smoked paprika.

Carefully slice a pocket into each salmon fillet without cutting all the way through.

Stuff each fillet generously with the spinach and cheese mixture. Use toothpicks to secure if necessary.

In a large oven-safe skillet, heat the remaining tablespoon of olive oil over medium-high heat.

Once hot, place the stuffed salmon fillets in the skillet, cooking for 3-4 minutes on one side until blackened and seared.

Carefully flip the fillets and transfer the skillet to the preheated oven. Bake for an additional 8-10 minutes, or until the salmon is cooked through.

Once done, remove from the oven and let rest for a minute.

Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4

- Presentation Tips: Serve the stuffed salmon on a bed of sautéed vegetables, drizzled with a lemon olive oil dressing, and garnish with lemon wedges for an added burst of freshness.