Blackened Salmon Stuffed with Spinach & Parmesan

Description

This dish brings together bold flavors and elegant presentation. Fresh salmon fillets are seasoned with smoky Cajun-inspired blackened spices, then stuffed with a creamy filling of sautéed spinach, garlic, cream cheese, and Parmesan. The salmon is pan-seared (or oven-baked) to perfection, giving you a crispy crust outside and a tender, flavorful interior. It’s a restaurant-quality meal that’s surprisingly simple to make at home.

Ingredients For Blackened Salmon Stuffed with Spinach & Parmesan

For the Salmon:

• 4 salmon fillets (about 6 oz each), skinless

• 2 tbsp olive oil (or melted butter)

• 1 tbsp blackened seasoning (or Cajun seasoning)

• Salt & pepper, to taste

For the Stuffing:

• 2 cups fresh spinach (roughly chopped)

• 2 cloves garlic, minced

• 1 tbsp olive oil

• 4 oz cream cheese, softened

• ½ cup grated Parmesan cheese

• ¼ cup mozzarella cheese (optional, for extra creaminess)

• ½ tsp crushed red pepper flakes (optional, for a little heat)

• Pinch of nutmeg (optional, enhances spinach flavor)

Instructions

1. Prepare the stuffing:

   • Heat olive oil in a skillet. Add garlic and sauté until fragrant (30 seconds).

   • Add spinach and cook until wilted, about 2–3 minutes.

   • Remove from heat and let cool slightly.

   • In a bowl, combine spinach mixture with cream cheese, Parmesan, mozzarella (if using), and red pepper flakes. Mix until creamy.

2. Prepare the salmon:

   • Pat salmon fillets dry. Using a sharp knife, cut a slit along the side of each fillet to create a pocket (without cutting all the way through).

   • Rub salmon with olive oil, then season generously with blackened seasoning, salt, and pepper.

3. Stuff the salmon:

   • Spoon the spinach-Parmesan filling into each salmon pocket. Secure with toothpicks if needed.

4. Cook the salmon:

   • Pan-seared method: Heat a non-stick skillet over medium-high heat. Cook salmon 4–5 minutes per side until golden brown and cooked through (internal temp 145°F/63°C).

   • Oven-baked method: Preheat oven to 400°F (200°C). Place salmon on a parchment-lined tray and bake for 15–18 minutes.

5. Serve:

   • Remove toothpicks, plate salmon, and garnish with lemon wedges and fresh parsley.

Notes

• You can make the stuffing a day ahead and refrigerate it.

• For a lighter option, substitute Greek yogurt for cream cheese.

• Works beautifully with trout or cod if salmon isn’t available.

Tips

• Don’t overstuff the fillets—too much filling may leak out while cooking.

• Use fresh salmon fillets that are thick enough to hold stuffing.

• If pan-searing, cover for a couple of minutes to ensure the inside cooks evenly.

• Add a squeeze of fresh lemon just before serving to balance richness.

 Servings

• Serves: 4 people

• Serving Size: 1 stuffed salmon fillet

Nutritional Info (per serving, approx.)

• Calories: 420

• Protein: 36g

• Carbohydrates: 3g

• Fat: 28g

• Fiber: 1g

• Sodium: 520mg

 Benefits

• High in protein & omega-3s – great for heart and brain health.

• Leafy greens boost – spinach adds vitamins A, C, K, and iron.

• Balanced richness – Parmesan and cream cheese give satisfaction without heavy carbs.

• Restaurant-style meal at home – impressive yet easy to prepare.

Q&A

Q: Can I make this ahead of time?
A: Yes! You can stuff the salmon a few hours in advance, refrigerate, and cook just before serving.

Q: What sides go best with this?
A: Garlic mashed potatoes, roasted asparagus, or a light quinoa salad pair beautifully.

Q: Can I use frozen salmon?
A: Absolutely, just thaw it completely and pat dry before stuffing.

Q: How do I keep the stuffing from leaking out?
A: Don’t overfill, and use toothpicks to secure if the pocket is wide.