This spinach-stuffed salmon combines flaky fish with a creamy Parmesan and spinach filling. Grilled asparagus and lemon garlic butter turn it into a complete, restaurant-style dinner.
Spinach-Stuffed Salmon with Grilled Asparagus
Tender salmon fillets filled with creamy spinach and Parmesan, served with grilled asparagus and optional lemon garlic butter.
Servings 4
Ingredients
- Salmon:
- 4 skinless salmon fillets
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons lemon juice
- 2 tablespoons olive oil divided
- 1 tablespoon unsalted butter
- Spinach Filling:
- 4 ounces cream cheese softened
- 4 ounces frozen spinach thawed and squeezed dry
- 1/4 cup finely grated Parmesan cheese
- 2 teaspoons minced garlic
- Salt and black pepper to taste
- Optional Lemon Garlic Butter:
- 1 tablespoon unsalted butter
- 1 tablespoon minced garlic
- 1 tablespoon lemon juice
- Grilled Asparagus:
- 1 pound thick asparagus spears woody ends removed
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- Lemon wedges for serving
Instructions
- Pat the salmon dry. Season both sides with salt and pepper, then drizzle with 1 tablespoon olive oil and the lemon juice. Cut a pocket about three-quarters of the way through the side of each fillet without cutting all the way through.
- Combine the cream cheese, spinach, Parmesan, and garlic in a bowl. Season to taste with salt and pepper. Fill each salmon pocket with 1 to 2 tablespoons of the spinach mixture.
- Heat the butter and remaining tablespoon of olive oil in a skillet over medium-high heat. Add the salmon and cook for 6 to 7 minutes, until golden.
- Carefully turn the fillets and cook for another 6 to 7 minutes, or until the center is opaque and the salmon flakes easily. Cover for the final 2 to 3 minutes if needed. Transfer to a warm plate.
- For the optional sauce, melt the butter in the skillet drippings. Add the garlic and lemon juice and sauté for about 30 seconds, until fragrant. Spoon over the salmon.
- Meanwhile, preheat a grill to medium heat, about 350°F to 400°F. Toss the asparagus with olive oil, kosher salt, and pepper.
- Arrange the asparagus perpendicular to the grill grates. Grill with the lid closed for 6 to 10 minutes, turning occasionally, until crisp-tender. Serve with the stuffed salmon and lemon wedges.
- Oven option: Bake the stuffed salmon in a lightly greased dish at 350°F (175°C) for 10 to 15 minutes, until opaque in the center and cooked through.
How to Tell When Salmon Is Done
The salmon should look opaque in the center and flake easily with a fork. Avoid overcooking so the fillets remain moist and tender.