Print

Baked Stuffed Salmon

Baked salmon stuffed with creamy lemon dill filling looks delicious
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A nourishing and delicious protein-packed meal featuring a vibrant, herby spinach and artichoke stuffing. This cozy family dinner is surprisingly simple to prepare and delivers a complete, balanced meal in one beautiful package.

Ingredients

Scale
  • 2 lbs salmon fillet, center-cut
  • 2 tablespoons olive oil, divided
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 cup finely diced yellow onion
  • 2 cloves garlic, minced
  • 1 cup chopped baby spinach
  • 1/2 cup marinated artichoke hearts, drained and chopped
  • 1/4 cup sun-dried tomatoes packed in oil, finely chopped
  • 4 oz cream cheese, softened
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons chopped fresh dill
  • 1 tablespoon chopped fresh parsley
  • 1/4 teaspoon red pepper flakes (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Pat the salmon fillet dry. Using a sharp knife, cut a deep horizontal pocket through the center, leaving about 1 inch uncut on three sides to form a pouch. Drizzle with 1 tablespoon olive oil and season inside and out with salt and pepper.
  3. Heat the remaining 1 tablespoon olive oil in a skillet over medium heat. Sauté onion until soft, about 3-4 minutes. Add garlic and cook for 30 seconds until fragrant. Stir in spinach and cook until wilted. Remove from heat and transfer to a bowl to cool slightly.
  4. To the bowl with the onion mixture, add the chopped artichokes, sun-dried tomatoes, cream cheese, Parmesan, dill, parsley, and red pepper flakes (if using). Mix until well combined.
  5. Spoon the stuffing mixture into the pocket of the salmon, pressing gently to fill evenly. Secure the opening with toothpicks if needed.
  6. Place the stuffed salmon on the prepared baking sheet. Bake for 20-25 minutes, until the salmon is opaque and flakes easily with a fork.
  7. Let the salmon rest for 5 minutes before carefully removing toothpicks, slicing, and serving.

Notes

For a crispier top, broil for the final 1-2 minutes of cooking. The stuffing can be prepared ahead of time and refrigerated. For a dairy-free version, use plant-based cream cheese and omit Parmesan or use a nutritional yeast alternative.

Nutrition

Find it online: https://www.homestyletable.com/baked-stuffed-salmon/