Salmon fillets filled with creamy spinach and cheese, baked for a simple, elegant, and delicious main dish.
# Components:
→ Fish
01 - 4 skinless salmon fillets (each 6 oz)
02 - 1 tablespoon olive oil
03 - Salt, to taste
04 - Freshly ground black pepper, to taste
→ Filling
05 - 2 cups fresh baby spinach, chopped
06 - 4 oz cream cheese, softened
07 - 1/2 cup shredded mozzarella cheese
08 - 1/4 cup grated Parmesan cheese
09 - 2 cloves garlic, minced
10 - 1 tablespoon fresh lemon juice
11 - 1/2 teaspoon dried dill or 1 teaspoon fresh dill, chopped
12 - Salt, to taste
13 - Black pepper, to taste
→ Garnish
14 - Lemon wedges (optional)
15 - Fresh dill or parsley (optional)
# Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease the surface.
02 - In a mixing bowl, combine chopped spinach, cream cheese, mozzarella, Parmesan, minced garlic, lemon juice, dill, salt, and black pepper. Stir until mixture is smooth and evenly blended.
03 - Pat salmon fillets dry with paper towels. Using a sharp knife, make a horizontal slit along the side of each fillet to create a pocket, being careful not to cut all the way through.
04 - Divide spinach mixture into four portions and carefully stuff each salmon pocket with the filling.
05 - Place stuffed salmon fillets on the prepared baking sheet. Brush tops with olive oil and season with salt and black pepper.
06 - Bake in the preheated oven for 18 to 20 minutes until salmon is opaque throughout and flakes easily with a fork.
07 - Plate the hot salmon fillets and garnish with lemon wedges and fresh herbs if desired.
