Blackened Salmon Stuffed with Spinach and Parmesan

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Description

This Blackened Salmon Stuffed with Spinach and Parmesan is a restaurant-quality meal made right at home! Juicy salmon fillets are seared with smoky Cajun spices, then filled with a rich, cheesy spinach and Parmesan mixture. Each bite bursts with bold flavor — creamy, garlicky, and just the right amount of heat. Perfect for a healthy dinner that feels indulgent!

Ingredients For Blackened Salmon Stuffed with Spinach and Parmesan

For the Salmon:

  • 4 salmon fillets (6 oz each), skinless

  • 2 tbsp olive oil or melted butter

  • 1 tbsp Cajun or blackened seasoning

  • Salt & black pepper, to taste

For the Stuffing:

  • 1 tbsp olive oil

  • 2 cloves garlic, minced

  • 2 cups fresh spinach (or frozen, thawed and drained)

  • ½ cup cream cheese, softened

  • ¼ cup grated Parmesan cheese

  • ¼ cup mozzarella cheese, shredded

  • Salt & pepper, to taste

  • 1 tbsp lemon juice

 Instructions

  1. Prepare the stuffing:
    Heat 1 tbsp olive oil in a skillet. Add garlic and sauté until fragrant (about 30 seconds).
    Add spinach and cook until wilted. Remove from heat and let cool slightly.
    Mix in cream cheese, Parmesan, mozzarella, lemon juice, salt, and pepper until smooth and creamy.

  2. Prepare the salmon:
    Pat salmon fillets dry. Using a sharp knife, cut a slit horizontally through the thickest part of each fillet to create a pocket (do not cut all the way through).
    Season salmon on both sides with blackened/Cajun seasoning, salt, and pepper.

  3. Stuff the salmon:
    Spoon the spinach-Parmesan mixture evenly into each salmon pocket. Press gently to seal.

  4. Cook the salmon:

    • Pan-sear method: Heat olive oil in a large skillet over medium-high heat. Sear each side for 3–4 minutes until golden and cooked through.

    • Oven method: Preheat oven to 400°F (200°C). Bake for 12–15 minutes or until the salmon flakes easily with a fork.

  5. Serve:
    Drizzle with lemon juice or garnish with fresh parsley. Serve hot with rice, roasted veggies, or a light salad.

Notes

  • You can use light cream cheese or Greek yogurt to reduce calories.

  • For extra heat, add cayenne pepper or a dash of hot sauce to the filling.

  • Fresh salmon works best, but thawed frozen fillets will also do fine if patted dry thoroughly.

  • Don’t overstuff or the filling may leak out while cooking.

Tips

  • Let the salmon rest for 5 minutes after cooking to retain moisture.

  • Use a nonstick pan for even searing and to avoid tearing the fillet.

  • For a crispier blackened crust, finish the salmon under the broiler for 2 minutes.

  • Pair with lemon butter sauce or garlic mashed potatoes for a gourmet touch.

 Servings

Serves 4 people
Prep Time: 10 minutes
Cook Time: 15–20 minutes
Total Time: 30 minutes

Nutritional Info (per serving, approx.)

  • Calories: 380

  • Protein: 38g

  • Fat: 24g

  • Carbohydrates: 4g

  • Fiber: 1g

  • Sugars: 1g

  • Sodium: 520mg

 Health Benefits

  • High Protein: Great for muscle repair and energy.

  • Omega-3 Fatty Acids: Promotes heart and brain health.

  • Spinach & Parmesan: Provide calcium, iron, and antioxidants.

  • Low Carb: Perfect for keto or low-carb diets.

 Q & A

Q: Can I make this ahead of time?
A: Yes! Prepare and stuff the salmon, then refrigerate (covered) up to 12 hours before cooking.

Q: Can I use frozen spinach?
A: Absolutely. Just thaw and squeeze out excess water before mixing it with the cheeses.

Q: How do I know when the salmon is cooked?
A: The flesh should flake easily with a fork and have an internal temperature of 145°F (63°C).

Q: What sides go best with it?
A: Garlic butter asparagus, mashed cauliflower, quinoa, or a citrus salad pair beautifully.

Q: Can I air-fry this recipe?
A: Yes! Cook at 390°F (200°C) for about 10–12 minutes, checking halfway through.

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