These stuffed salmon fillets are filled with a creamy spinach and Parmesan mixture, seared to a golden finish, and crowned with juicy garlic-butter shrimp. Bright lemon slices and fresh parsley make this restaurant-worthy dish perfect for a special weeknight dinner.
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Ingredients
- 4 salmon fillets (about 6 oz each)
- 12 large shrimp, peeled and deveined
- 2 cups fresh spinach, chopped
- 4 oz cream cheese, softened
- 1/4 cup heavy cream
- 3 cloves garlic, minced
- 1/3 cup grated Parmesan cheese
- 1 lemon, sliced
- 2 tablespoons butter
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- 2 tablespoons olive oil
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
- Make the creamy spinach stuffing. In a bowl, mix the cream cheese, heavy cream, chopped spinach, half of the minced garlic, Parmesan cheese, paprika, and half of the salt and black pepper until smooth and well combined.
- Stuff the salmon. Pat the salmon fillets dry. Using a sharp knife, cut a pocket into the side of each fillet without cutting all the way through. Spoon the creamy spinach mixture into each pocket and secure with toothpicks if needed. Season the outside of the salmon with Italian seasoning, paprika, salt, and black pepper.
- Sear the salmon. Heat the olive oil in a large oven-safe skillet over medium-high heat. Sear the salmon flesh-side down for 3 minutes, then flip and sear the skin side for 2 minutes more. Transfer the skillet to a 400°F (200°C) oven and bake for 6–8 minutes, until the salmon is cooked through and flakes easily.
- Cook the shrimp. In the same skillet (or a separate pan), melt the butter over medium heat. Add the remaining garlic and the shrimp, season with salt and pepper, and cook for 2–3 minutes per side until pink and opaque. Squeeze a little lemon juice over the shrimp.
- Serve with lemon. Place a stuffed salmon fillet on each plate, top with the juicy shrimp, garnish with lemon slices and fresh parsley, and serve immediately.
