Creamy Spinach Artichoke Salmon (Print version)

Tender salmon stuffed with a creamy blend of spinach and artichoke, baked for a flavorful main dish.

# Ingredient List:

→ Salmon

01 - 4 skinless salmon fillets (6-7 oz each)
02 - 1 tablespoon olive oil
03 - Salt and freshly ground black pepper, to taste

→ Creamy Filling

04 - 3.5 oz cream cheese, softened
05 - 2 oz baby spinach, roughly chopped
06 - 3 oz canned or jarred artichoke hearts, drained and chopped
07 - 2 tablespoons grated Parmesan cheese
08 - 1 garlic clove, minced
09 - 1 tablespoon mayonnaise
10 - 1 teaspoon lemon juice
11 - 1/4 teaspoon crushed red pepper flakes (optional)

→ Garnish

12 - Lemon wedges
13 - Fresh chopped parsley

# How To Make It:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - In a medium bowl, combine cream cheese, spinach, artichoke hearts, Parmesan, garlic, mayonnaise, lemon juice, and red pepper flakes. Mix until smooth and well combined.
03 - Pat salmon fillets dry. Using a sharp knife, cut a deep pocket down the side of each fillet, being careful not to cut all the way through.
04 - Season salmon with salt and pepper inside and out. Fill each pocket generously with the creamy spinach-artichoke mixture.
05 - Place stuffed salmon fillets onto the prepared baking sheet. Drizzle with olive oil.
06 - Bake for 15–20 minutes, or until salmon is cooked through and flakes easily with a fork. The filling should be hot and lightly golden.
07 - Serve hot, garnished with fresh parsley and lemon wedges.

# Expert Advice:

01 -
  • The combination of flaky salmon and velvety spinach artichoke filling feels incredibly indulgent while being surprisingly low carb
  • This impressive looking dish comes together in just 40 minutes but looks like you spent hours perfecting it
02 -
  • Don't overstuff the salmon or the filling will spill out during baking, leaving you with less of that delicious creaminess inside
  • Letting the salmon rest for a few minutes after baking helps the juices redistribute and makes it easier to serve without falling apart
03 -
  • Use a very sharp knife and cut slowly when creating the pockets, or ask your fishmonger to do it for you
  • The filling is done when it's hot throughout and starting to turn golden brown on top, which usually happens right when the salmon is perfectly cooked

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