Creamy Spinach Artichoke Salmon (Printable)

Salmon fillets filled with creamy spinach and artichoke mixture, baked to a golden finish and garnished with lemon.

# Ingredient List:

→ Salmon

01 - 4 skinless salmon fillets (6-7 oz each)
02 - 1 tablespoon olive oil
03 - Salt and freshly ground black pepper, to taste

→ Creamy Filling

04 - 3.5 oz cream cheese, softened
05 - 2 oz baby spinach, roughly chopped
06 - 2.8 oz canned or jarred artichoke hearts, drained and chopped
07 - 2 tablespoons grated Parmesan cheese
08 - 1 garlic clove, minced
09 - 1 tablespoon mayonnaise
10 - 1 teaspoon lemon juice
11 - 1/4 teaspoon crushed red pepper flakes (optional)

→ Garnish

12 - Lemon wedges
13 - Fresh chopped parsley

# How to Make:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - In a medium bowl, combine cream cheese, spinach, artichoke hearts, Parmesan, garlic, mayonnaise, lemon juice, and red pepper flakes. Mix until smooth and well combined.
03 - Pat salmon fillets dry. Using a sharp knife, cut a deep pocket down the side of each fillet, being careful not to cut all the way through.
04 - Season salmon with salt and pepper inside and out. Fill each pocket generously with the creamy spinach-artichoke mixture.
05 - Place stuffed salmon fillets onto the prepared baking sheet. Drizzle with olive oil.
06 - Bake for 15-20 minutes, or until salmon is cooked through and flakes easily with a fork. The filling should be hot and lightly golden.
07 - Serve hot, garnished with fresh parsley and lemon wedges.

# Helpful Tips:

01 -
  • The creamy filling keeps the salmon incredibly moist, even if you accidentally overcook it slightly
  • It looks like something from a fancy bistro but comes together in under 40 minutes
02 -
  • Don't make the pockets too deep or the filling will leak out during baking
  • If the salmon is thinner at one end, fold that end underneath so it cooks evenly
03 -
  • If your knife isn't sharp enough, use a spoon to create the pockets by gently separating the flesh
  • The filling is done when it starts bubbling slightly at the edges, don't wait for it to brown too much

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