Blackened Salmon Stuffed with Spinach & Parmesan
Crispy blackened salmon fillets stuffed with creamy spinach and parmesan filling. Perfect for impressive dinners in 30 minutes.
Equipment
- Cast iron skillet
- Oven
- Sharp knife
- Spatula
Ingredients
- 4 salmon fillets (skinless, 6 oz each)
- 2 cups fresh baby spinach, chopped
- 1/2 cup cream cheese, softened
- 1/3 cup grated parmesan cheese
- 2 garlic cloves, minced
- 1 tablespoon olive oil (for spinach)
- 1 tablespoon olive oil (for searing)
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon cayenne pepper adjust for heat
- 1/2 teaspoon dried thyme
- Salt and black pepper to taste
- Lemon wedges for serving
Instructions
- Heat 1 tbsp olive oil in skillet over medium. Sauté minced garlic until fragrant, add spinach and wilt for 2 minutes. Squeeze excess water.
- Mix wilted spinach with cream cheese and parmesan. Season and set aside.
- Slice pocket in each salmon fillet. Stuff with filling.
- Mix paprika, garlic powder, onion powder, cayenne, thyme, salt, pepper. Rub on salmon.
- Preheat oven to 375°F. Sear salmon top-down in hot skillet with oil, 2-3 min per side.
- Bake 8-12 min until flaky. Rest and serve with lemon.
Notes
- >Pat salmon dry for crisp crust.
>Adjust cayenne for spice level.
>Reheats well for meal prep.