Creamy Spinach Artichoke Salmon (Print)

Tender salmon fillets filled with creamy spinach and artichoke, baked to a golden finish.

# What You Need:

→ Salmon

01 - 4 skinless salmon fillets (6-7 ounces each)
02 - 1 tablespoon olive oil
03 - Salt and freshly ground black pepper to taste

→ Creamy Filling

04 - 3.5 ounces cream cheese, softened
05 - 2 ounces baby spinach, roughly chopped
06 - 3 ounces canned or jarred artichoke hearts, drained and chopped
07 - 2 tablespoons grated Parmesan cheese
08 - 1 garlic clove, minced
09 - 1 tablespoon mayonnaise
10 - 1 teaspoon lemon juice
11 - 1/4 teaspoon crushed red pepper flakes (optional)

→ Garnish

12 - Lemon wedges
13 - Fresh chopped parsley

# How To Make It:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a medium bowl, combine cream cheese, spinach, artichoke hearts, Parmesan, garlic, mayonnaise, lemon juice, and red pepper flakes. Mix until smooth and well combined.
03 - Pat salmon fillets dry with paper towels. Using a sharp knife, cut a deep pocket down the side of each fillet, being careful not to cut all the way through.
04 - Season salmon inside and out with salt and pepper. Fill each pocket generously with the creamy spinach-artichoke mixture.
05 - Place stuffed salmon fillets onto the prepared baking sheet. Drizzle with olive oil.
06 - Bake for 15-20 minutes, or until salmon is cooked through and flakes easily with a fork. The filling should be hot and lightly golden.
07 - Serve hot, garnished with fresh parsley and lemon wedges.

# Expert Advice:

01 -
  • The creamy filling keeps the salmon incredibly moist, even if you accidentally overcook it slightly
  • It looks like you spent all day cooking but comes together in about 20 minutes of active work
  • The combination of tangy artichokes and rich cream cheese makes every bite feel indulgent
02 -
  • Dont skip drying the salmon fillets completely, or they'll steam instead of getting that nice golden color
  • If your filling starts oozing out during baking, don't panic, it still tastes amazing even if it's not picture perfect
  • You can test doneness by gently inserting a knife into the thickest part, the flesh should be opaque throughout
03 -
  • If you're nervous about cutting the pockets, practice on a piece of chicken first until you get the hang of it
  • The filling is delicious on its own, so any extra makes a great dip with crackers while the salmon bakes

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