Stuffed Salmon with Spinach and Artichoke Dip

Stuffed Salmon with Spinach and Artichoke Dip – Easy and quick to make, absolutely incredible pan-seared salmon fillets stuffed with a deliciously creamy spinach and artichoke dip.

If you are a fan of creamy spinach artichoke dip AND moist tasty salmon, you are definitely going to love this dish! This stuffed salmon recipe is nothing short of amazing and super easy. A great healthier meal that’s easy enough to make on a weeknight, but also fancy enough for an elegant dinner.

Long before I discovered recipes like Pan Seared Salmon with Lemon Garlic Cream Sauce, my Momma used to make A LOT of fish dinners, but I never really liked them. The only time I’d join in on a fish-dinner was when she served stuffed fish. Her choice was a WHOLE large piece of trout. Like, including the head and the tail. ? It was the only thing that turned me off.

However, she would stuff that trout with all sorts of things, but most memorable for me was the creamy spinach – which was the only time that I’d agree to eating it.

Fast forward to now where my choice of fish is bright pink salmon, sans head and tail, stuffed with spinach and artichoke dip. ?

HOW TO MAKE STUFFED SALMON WITH SPINACH AND ARTICHOKE DIP

First and foremost, grab a paring knife. Then, slice a slit on the side of each salmon fillet to create a pocket. DO NOT cut all the way through – cut just enough to make a pocket.

Next, make the spinach and artichoke dip. You’ll want to grab some cream cheese, baby spinach, canned artichoke hearts, and garlic. Combine all of that in a skillet and cook just until tender and creamy.

Stuff each salmon fillet with the prepared dip; season with salt and pepper and transfer the fish to a skillet.
Cook for about 6 minutes; flip, add a bit of butter and a squeeze of lemon juice. Continue to cook for 5 to 7 more minutes, or until done.

FOR OVEN BAKED STUFFED SALMON

Preheat oven to 375F.
Transfer stuffed salmon fillets to a lightly greased baking pan.
Bake for 12 to 15 minutes, or until salmon is cooked through.

HOW TO MAKE AHEAD

Prepare the salmon ahead by stuffing it with a completely cooled down spinach dip.
Place the salmon fillets in an airtight container and refrigerate until ready to cook.

HOW TO FREEZE COOKED SALMON FILLETS

To freeze cooked salmon fillets, make sure everything has cooled completely.
Wrap each piece in parchment paper, and then place in freezer bags. Squeeze out the excess air and seal the bag.
Frozen cooked salmon is good for up to 3 months.

HOW TO THAW COOKED SALMON FILLETS

To thaw, remove the fish from the freezer and defrost in the fridge overnight, or for several hours.
Pat dry with a paper towel before reheating to remove excess moisture. It is advised to reheat salmon in an oven, to preserve flavor and texture.

BONUS: This stuffed salmon recipe is low carb and keto friendly! ?

ENJOY!

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TOOLS AND INGREDIENTS USED IN THIS RECIPE

Stuffed Salmon with Spinach and Artichoke Dip

Easy and quick to make, absolutely incredible pan-seared salmon fillets stuffed with a deliciously creamy spinach and artichoke dip.

Course: Dinner

Cuisine: Mediterranean

Keyword: salmon fillets, salmon skillet recipe, stuffed salmon

Servings: 4 serves

Calories: 355 kcal

Ingredients

FOR THE SALMON FILLETS

2 tablespoons olive oil
4 (6-ounces each) salmon fillets
salt and fresh ground pepper to taste

FOR THE SPINACH AND ARTICHOKE DIP

1 teaspoon olive oil
2 cloves garlic, minced
4 ounces fresh baby spinach leaves
1 can (14-ounces) artichoke heart quarters, roughly chopped
4 ounces cream cheese, room temperature
2 Tablespoons plain yogurt
2 tablespoons grated Parmesan cheese
1 pinch red pepper flakes, optional
salt and fresh ground pepper, to taste
2 tablespoons butter
2 tablespoons fresh lemon juice

Instructions

FOR THE SALMON FILLETS

Season salmon all over with salt and pepper.
Using a paring knife, slice a slit on the side of each salmon fillet to create a pocket; set aside.

FOR THE SPINACH AND ARTICHOKE DIP

Heat olive oil in a skillet.
Add minced garlic and cook for 15 seconds.
Stir in spinach and cook for 1 minute.
Add artichoke hearts.
Stir in cream cheese, yogurt, parmesan cheese, and season with pepper flakes, salt and pepper; cook just until creamy.
Remove from heat and let cool for a minute or two.

STUFF THE SALMON FILLETS

Stuff the fish pockets with the prepared dip.
Heat olive oil in a large skillet over medium-high heat.
Add salmon fillets to the skillet, skin-side down, cooking 2 fillets at a time.
Cook for 6 minutes, or until cooked about three quarters of the way through. Do not move the fish around.
Using a spatula, carefully flip over the salmon fillets.
Add butter and squeeze lemon juice all over the fish; continue to cook for 5 more minutes. (Use 1 tablespoon of butter and 1 tablespoon of lemon juice per 2 fillets)
Repeat with the rest of the fillets.
Serve.

Recipe Notes

If you have too much of the spinach dip, reheat it just until creamy and serve on the side with the cooked fish. Add more yogurt or heavy cream for a creamier consistency.

FOR OVEN BAKED STUFFED SALMON

Preheat oven to 375F. Transfer stuffed salmon fillets to a lightly greased baking pan. Bake for 12 to 15 minutes, or until salmon is cooked through.

HOW TO MAKE AHEAD

Prepare the salmon ahead by stuffing it with a completely cooled down spinach dip. Place the salmon fillets in an airtight container and refrigerate until ready to cook.

HOW TO FREEZE COOKED SALMON FILLETS

To freeze cooked salmon fillets, make sure everything has cooled completely. Wrap each piece in parchment paper, and then place in freezer bags. Squeeze out the excess air and seal the bag. Frozen cooked salmon is good for up to 3 months.

WW FREESTYLE POINTS: 10

For less WW FREESTYLE POINTS, use extra virgin olive oil, fat free cream cheese, and fat free yogurt. This amounts to 6 points per serving.

Nutrition Facts

Stuffed Salmon with Spinach and Artichoke Dip

Amount Per Serving (1 Stuffed Salmon Fillet)

Calories 355 Calories from Fat 297

% Daily Value*

Total Fat 33g 51%

Saturated Fat 11g 55%

Cholesterol 49mg 16%

Sodium 587mg 24%

Potassium 222mg 6%