Creamy Spinach Stuffed Salmon in Garlic Butter

By Cafe Delites · 35 min

Ingredients

Instructions

1. Put each salmon fillet on a flat surface and season both sides with salt, pepper, 1 tablespoon olive oil and lemon juice.
2. Cut a pocket about three-quarters of the way through each fillet, without cutting all the way through.
3. Squeeze excess liquid out of the thawed spinach. In a medium bowl, mix the spinach, cream cheese, parmesan and garlic, then season with salt and pepper.
4. Fill each pocket with 1 to 2 tablespoons of the spinach mixture, spreading it evenly with the back of a spoon.
5. Stovetop: heat the butter and remaining oil in a skillet over medium-high heat. Add the salmon and fry until golden, about 6 to 7 minutes. Flip carefully and cook until golden and cooked through, another 6 to 7 minutes depending on fillet size. If needed, cover and cook a further 2 to 3 minutes until cooked through.
6. Move the salmon to a warm plate. Melt the butter in the pan juices and oil left behind, add the garlic and lemon juice, and sauté about 30 seconds until fragrant. Spoon over the salmon.
7. Oven option: preheat the oven to 350°F (175°C). Place the stuffed fillets in a shallow, lightly greased baking pan and bake 10 to 15 minutes, until cooked through, opaque in the centre and flaking easily with a fork.
8. Pour the pan juices into a skillet. Add the butter, garlic and lemon juice and sauté about 30 seconds until fragrant. Serve over the salmon.

Summarized from Cafe Delites's video. Watch it for the details.

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GarlicCheeseLemonParmesan cheeseCream cheeseSpinachSalmon