Creamy Spinach Stuffed Salmon

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

1. Preheat the oven to 400°F (200°C). Line a baking dish with parchment paper.
2. 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.
3. In a bowl, stir together the chopped spinach, cream cheese, mozzarella, Parmesan, and minced garlic until evenly combined.
4. Spoon the spinach filling into each salmon pocket, pressing gently to pack it in.
5. 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.
6. Transfer the skillet to the oven and bake 8–10 minutes, until the salmon is cooked through and the filling is bubbly.
7. Squeeze fresh lemon juice over the salmon and rest 2 minutes before serving.
8. 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.