This tasty blackened salmon is a star dish! It’s stuffed with fresh spinach and nutty Parmesan cheese, making it both healthy and delicious. Perfect for impressing guests or a cozy dinner at home.
Honestly, salmon on its own is great, but stuff it with spinach and Parmesan? Now that’s a treat! I love serving it with a side salad for a complete meal that’s quick to whip up!
Key Ingredients & Substitutions
Salmon: Fresh salmon fillets are best for this recipe, but you can also use other fish like trout. If you prefer a meat-free option, try using firm tofu, pressing it to remove moisture, and then following the same stuffing process.
Fresh Spinach: Baby spinach is typically milder and more tender. Kale is a great alternative, but you’ll want to chop and sauté it longer to soften. Frozen spinach works too; just be sure to thaw and drain it well before using.
Parmesan Cheese: Grated Parmesan gives a rich, nutty flavor. If you’re dairy-free, you can opt for nutritional yeast for a cheesy taste without the dairy. Aged pecorino is another good substitute for a different twist!
Cream Cheese: This adds creaminess to the stuffing. Neufchâtel cheese is a lighter version that works well too. For a vegan option, you can use cashew cream blended with nutritional yeast to achieve a similar consistency.
How Can I Achieve the Perfect Blackened Seasoning?
Blackened seasoning gives this salmon its bold flavor. It’s all about the spices! The key is to create a balance of heat and smokiness. Here’s how to perfect it:
- Start with a base of smoked paprika, which adds both color and flavor.
- Mix in onion powder and garlic powder for depth. These ingredients are essential for that classic blackened taste.
- If you like it spicy, add cayenne pepper. Adjust the amount based on your heat preference.
- Season well with salt and black pepper to enhance all the flavors.
- When you coat your salmon, make sure to cover all surfaces for even cooking.
Healthy Blackened Salmon Stuffed With Spinach and Parmesan
Ingredients You’ll Need:
For the Salmon:
- 4 salmon fillets, skin removed (about 6 oz each)
- 1 tbsp olive oil
For the Stuffing:
- 2 cups fresh spinach, chopped
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/4 cup cream cheese, softened
For the Seasoning:
- 1/4 tsp smoked paprika
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp dried thyme
- 1/4 tsp cayenne pepper (optional for heat)
- Salt and black pepper to taste
For the Garnish:
- Fresh parsley, chopped
How Much Time Will You Need?
This delightful dish takes about 10 minutes to prep and 15-20 minutes to cook, so you can have dinner on the table in around 30 minutes. Perfect for a busy weeknight!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). Lightly grease a baking dish or line it with parchment paper for easy cleanup.
2. Sauté the Spinach:
In a skillet over medium heat, add the olive oil. Once it’s warm, throw in the minced garlic and sauté until it’s fragrant, which should take about 1 minute. Next, add the chopped spinach and cook until it’s wilted, around 2-3 minutes. Remove from heat and set aside.
3. Make the Stuffing:
In a mixing bowl, combine the cooked spinach with softened cream cheese and grated Parmesan. Mix everything together well and add a pinch of salt and pepper for taste.
4. Prepare the Salmon:
Using a small sharp knife, pat dry the salmon fillets. Slice horizontally through the thickest part of each fillet to create a pocket, being careful not to cut all the way through.
5. Stuff the Salmon:
Generously fill each salmon pocket with the spinach and Parmesan mixture you prepared earlier.
6. Season the Salmon:
In another small bowl, combine smoked paprika, onion powder, garlic powder, dried thyme, cayenne pepper (if you like it spicy), salt, and pepper. Rub this flavorful spice mixture evenly over the top and sides of each stuffed salmon fillet.
7. Bake the Salmon:
Place the stuffed salmon fillets in the prepared baking dish and pop them in the oven. Bake for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork.
8. Garnish and Serve:
Once done, remove your delicious salmon from the oven. Garnish with fresh chopped parsley and some freshly cracked black pepper. Serve immediately with your favorite sides like a green salad or roasted vegetables.
Enjoy your healthy and flavorful blackened salmon stuffed with creamy spinach and Parmesan!
Frequently Asked Questions
Can I Use Frozen Salmon for This Recipe?
Yes, you can use frozen salmon! Just make sure to fully thaw it in the refrigerator overnight before cooking. Pat it dry with paper towels to remove excess moisture, which helps achieve a nice blackened crust.
What Can I Substitute for Cream Cheese?
If you want a lower-fat option, Neufchâtel cheese works well as a substitute. For a dairy-free alternative, try blending soaked cashews with a bit of nutritional yeast to create a creamy filling.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When you’re ready to eat, gently reheat in the oven at 350°F (175°C) until warmed through to maintain the salmon’s texture.
Can I Add Other Vegetables to the Stuffing?
Absolutely! Feel free to add other chopped vegetables like bell peppers, artichokes, or sun-dried tomatoes to the stuffing for added flavor and nutrition. Just sauté them along with the spinach until tender.
