Stuffed Salmon
Ingredients
- 4 salmon fillets 6 ounces each, skin removed or left on based on preference
- 4 teaspoons extra virgin olive oil divided
- 5 ounces fresh baby spinach roughly 5 cups
- 1 clove garlic minced (about 1 teaspoon)
- 3/4 teaspoon kosher salt divided
- 1/2 teaspoon black pepper divided
- A pinch of red pepper flakes
- 1/4 cup reduced-fat cream cheese softened
- 1/4 cup shredded mozzarella cheese
- 1/4 cup finely grated Parmesan cheese
Instructions
- Preheat the oven to 425°F. You can line a baking sheet with parchment paper for easy cleanup.
- Warm 2 teaspoons of the olive oil in a non-stick skillet over a medium-high flame. Add the spinach in batches and stirring frequently, until wilted. Mix in the minced garlic, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and a pinch of red pepper flakes. Cook for 30 seconds and remove from the heat.
- Blend in the cream cheese with the spinach until it's completely melted. Add the mozzarella and Parmesan cheeses and stir to mix.
- Pat the salmon fillets dry with paper towels. Using a sharp knife, slice a pocket into the side of each fillet (be careful not to cut all the way through). Place the fillets on the prepared baking sheet and season with half of the remaining salt.
- Spoon the spinach and cheese mixture into each salmon pocket.
- Drizzle the remaining olive oil over. Season with the remaining salt and black pepper. Bake in the preheated oven for 8 to 10 minutes, or until the salmon is cooked through. You want a slightly crisp top.
Nutrition
Calories: 364kcalCarbohydrates: 4gProtein: 39gFat: 21gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gCholesterol: 113mgSodium: 746mgPotassium: 1091mgFiber: 1gSugar: 1gVitamin A: 3577IUVitamin C: 10mgCalcium: 171mgIron: 2mg
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