Description
This simple yet elegant dish features tender, flaky salmon fillets generously stuffed with a savory blend of spinach and cheeses. Every bite is a burst of fresh flavors and delightful textures, making it a perfect meal for a weeknight dinner or a special occasion.
Ingredients
2 (6-ounce) salmon fillets, skin on or off
1 tablespoon olive oil
1/2 cup chopped onion
2 cloves garlic, minced
5 ounces fresh spinach
1/4 cup ricotta cheese
1/4 cup grated Parmesan cheese
1/4 teaspoon nutmeg
Salt and black pepper, to taste
Lemon wedges, for serving
Instructions
1. Preheat your oven to 375°F (190°C).
2. Heat the olive oil in a skillet over medium heat. Add the chopped onion and cook until softened, about 3-5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
3. Add the spinach to the skillet and cook until wilted, about 2-3 minutes. Season with salt, pepper, and nutmeg.
4. Remove the spinach mixture from the heat and let it cool slightly. Once cooled, stir in the ricotta cheese and Parmesan cheese.
5. If your salmon fillets have skin, you can leave it on. If not, that is okay too! Make a pocket in each salmon fillet by slicing horizontally through the thickest part, being careful not to cut all the way through.
6. Spoon the spinach and cheese mixture into the pocket of each salmon fillet.
7. Place the stuffed salmon fillets on a baking sheet lined with parchment paper.
8. Bake in the preheated oven for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
9. Serve immediately with lemon wedges. Enjoy!
Notes
Don’t overcook the salmon: Overcooked salmon can become dry. Begin checking for doneness at the 12-minute mark.
Let the spinach cool: Allowing the spinach mixture to cool helps prevent the cheese from melting too quickly in the skillet.
Season generously: Don’t be shy with the salt, pepper, and nutmeg – these seasonings enhance the flavors of the dish.
Use a meat thermometer: For a foolproof way to ensure doneness, use a meat thermometer. The salmon is done when it reaches an internal temperature of 145°F (63°C).
Prep ahead: The spinach mixture can be made in advance and stored in the refrigerator for up to a day before stuffing and baking the salmon.
- Cook Time: 12-15 minutes
- Category: Main Course