Blackened Salmon Spinach Parmesan (Printer-Friendly Layout)
Crispy, spice-crusted salmon fillets with a creamy spinach and Parmesan filling that's elegant yet easy to prepare.
# Ingredients You'll Need:
→ Main Ingredients
01 -
4 skinless salmon fillets (6 oz each)
02 -
2 cups fresh spinach
03 -
½ cup softened cream cheese
04 -
⅓ cup grated Parmesan cheese
05 -
2 cloves garlic, minced
→ Seasoning & Spices
06 -
1 tablespoon olive oil
07 -
1 teaspoon paprika
08 -
½ teaspoon garlic powder
09 -
½ teaspoon onion powder
10 -
½ teaspoon black pepper
11 -
Salt to taste
→ For Serving
12 -
Lemon wedges
# Step-by-Step Instructions:
01 -
Cook fresh spinach in a skillet over medium heat for 2-3 minutes until wilted. Drain excess liquid. In a medium bowl, combine wilted spinach with softened cream cheese, Parmesan cheese, and minced garlic. Season with salt and pepper, then stir until smooth and creamy.
02 -
Using a sharp knife, carefully cut a pocket into the side of each salmon fillet, being careful not to slice all the way through. Divide the spinach and cheese filling evenly among the fillets and gently press it into each pocket.
03 -
In a small bowl, mix together paprika, garlic powder, onion powder, black pepper, and a pinch of salt. Rub this seasoning mix thoroughly over the tops of each stuffed salmon fillet.
04 -
Heat olive oil in a large skillet over medium-high heat. Once hot, place the salmon fillets top-side down first and sear for 2-3 minutes per side until a dark, crisp crust forms.
05 -
Transfer the seared salmon to a baking dish and place in a preheated 350°F (175°C) oven. Bake for 10-12 minutes, or until the salmon is cooked through and flakes easily with a fork. Serve hot with lemon wedges.
# Extra Tips and Tricks:
01 -
For added heat, include a pinch of cayenne pepper or crushed red pepper flakes to the blackening seasoning.
02 -
Frozen spinach can be substituted for fresh, but ensure all moisture is thoroughly squeezed out after thawing.
03 -
This dish pairs excellently with roasted baby potatoes, quinoa, or lemony couscous salad.
04 -
Store leftovers in an airtight container in the refrigerator for up to 2 days and gently reheat in the oven or microwave.