As seen on Instagram
This creamy spinach stuffed salmon is a viral favorite on @huritastyrecipes — perfectly seared salmon fillets filled with a rich, cheesy spinach filling and baked until golden and tender. At 40g of protein per serving, this restaurant-style dinner is special enough for date night and easy enough for a weeknight.
Why you’ll love it
- Restaurant-quality salmon with a golden, seasoned crust in about 35 minutes
- 40g of protein per serving with a creamy, cheesy spinach center
- One skillet plus oven finish — minimal cleanup for a fancy-looking dinner
Ingredients
- 4 salmon fillets (about 6 oz each), skinless
- 3 cups fresh baby spinach, chopped
- 4 oz cream cheese, softened
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- 1 lemon, half juiced and half cut into wedges, for serving
- Fresh parsley, chopped, for garnish
Instructions
- Preheat the oven to 400°F (200°C). Line a baking dish with parchment paper.
- Cut a deep pocket into the side of each salmon fillet with a sharp knife, being careful not to cut all the way through. Pat dry and season inside and out with salt, pepper, paprika, and garlic powder.
- In a bowl, stir together the chopped spinach, cream cheese, mozzarella, Parmesan, and minced garlic until evenly combined.
- Spoon the spinach filling into each salmon pocket, pressing gently to pack it in.
- Heat the olive oil in a large oven-safe skillet over medium-high heat. Sear the stuffed salmon for 2–3 minutes per side until golden.
- Transfer the skillet to the oven and bake 8–10 minutes, until the salmon is cooked through and the filling is bubbly.
- Squeeze fresh lemon juice over the salmon and rest 2 minutes before serving.
- Garnish with chopped parsley and serve with lemon wedges, roasted vegetables, rice, or a fresh salad.
Tips
- Don’t overstuff the pockets — a little filling goes a long way, and overfilled salmon splits during baking.
- Pull the salmon at 135°F internal temperature; it will carry over to a juicy 140–145°F while resting.
- The filling can be made a day ahead and refrigerated — just stuff and bake when you’re ready.
Recipe inspired by the viral reel on @huritastyrecipes — follow for more high-protein dinner ideas.
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