Creamed Spinach Stuffed Salmon

Creamed Spinach Stuffed Salmon is an elegant, easy centerpiece for Easter or any dinner party. A whole side of salmon filled with creamy, garlicky spinach, ready in 45 minutes.

Prep Time15

Cook Time30

Total Time45

Course: Dinner

Cuisine: American, Greek, Mediterranean

Servings:

Ingredients

For the Creamed Spinach

1 tablespoon olive oil
1 shallot finely chopped
3 cloves garlic minced
10 ounces fresh spinach roughly chopped
4 ounces cream cheese softened
½ cup parmesan cheese finely grated
1 teaspoon lemon zest
1 tablespoon lemon juice
½ teaspoon kosher salt
¼ teaspoon freshly cracked black pepper

For the Salmon

2.5 pounds salmon get a whole side of salmon, skin on or off, pin bones removed
1 tablespoon olive oil
1 tso kosher salt
½ teaspoon freshly cracked black pepper
1 lemon thinly sliced
Buttery toasted panko for sprinkling on top

Instructions

For the Creamed Spinach

Heat the olive oil or butter in a large skillet over medium heat. Add the shallot and cook, stirring occasionally, until soft and translucent, about 3 minutes. Add the garlic and cook for 30 seconds, until fragrant. Add the spinach in batches, stirring to wilt before adding more.
Once all the spinach is wilted, discard any excess liquid that has accumulated in the pan. Remove from the heat and stir in the cream cheese and Parmesan until melted and creamy. Season with the lemon zest, lemon juice, salt, and pepper. Taste and adjust as needed. Set aside and let cool slightly so the filling thickens.

For the Salmon

Preheat the oven to 400 degrees F. Line a large rimmed baking sheet with parchment paper.
Place the whole salmon side on the prepared baking sheet, skin-side down if using skin-on salmon. Using a sharp knife, cut a long slit down the center of the salmon lengthwise, going about halfway deep, being careful not to cut all the way through. Season the inside of the slit and the top of the salmon generously with salt and pepper.
Spoon the creamed spinach evenly into the slit, pressing it gently but firmly so it nestles inside and stays in place. Drizzle the salmon with olive oil and arrange the lemon slices over the top or along the sides.
Roast for 22 to 25 minutes, until the salmon flakes easily at the thickest part and is just cooked through. Let rest for 5 minutes. Just before serving, sprinkle generously with butter-toasted panko and bring to the table whole for a stunning presentation.

Notes

Score salmon halfway down the center, not all the way through, to create a pocket
Squeeze all excess liquid out of spinach before mixing filling
Let creamed spinach cool slightly so it thickens and is easier to stuff
Gently press filling into the slit, don’t just pile it on top
Bring salmon to room temp for ~20 minutes before roasting
Check for doneness around 22 minutes, it should just start to flake
Make butter-toasted panko right before serving for best crunch

Nutrition