Blackened Salmon Spinach Parmesan (Print Version)
# Ingredients:
→ Salmon Fillets
01 -
4 skinless salmon fillets (approximately 170 g each)
→ Spinach and Cheese Filling
02 -
2 cups fresh spinach leaves
03 -
120 g cream cheese, softened
04 -
35 g grated Parmesan cheese
05 -
2 cloves garlic, finely minced
06 -
Salt, to taste
07 -
Freshly ground black pepper, to taste
→ Seasoning and Garnish
08 -
1 tablespoon olive oil
09 -
1 teaspoon paprika
10 -
1/2 teaspoon garlic powder
11 -
1/2 teaspoon onion powder
12 -
1/2 teaspoon black pepper
13 -
Lemon wedges, for serving
# Instructions:
01 -
Cook spinach in a skillet over medium heat until wilted, about 2 to 3 minutes. Drain thoroughly to remove excess moisture.
02 -
In a mixing bowl, combine wilted spinach, cream cheese, Parmesan, minced garlic, salt, and black pepper. Stir until the mixture is smooth and evenly blended.
03 -
Using a sharp knife, slice each salmon fillet horizontally to create a pocket, taking care not to cut all the way through.
04 -
Evenly fill each pocket with the spinach and cheese mixture, gently pressing the filling inside.
05 -
Mix paprika, garlic powder, onion powder, black pepper, and salt in a small bowl. Rub the seasoning mixture thoroughly over the tops of the stuffed fillets.
06 -
Heat olive oil in a skillet over medium-high heat. Sear the stuffed salmon for 2 to 3 minutes per side, ensuring the exterior is well-blackened and crisp.
07 -
Preheat oven to 175°C. Transfer seared fillets to a baking tray and cook for 10 to 12 minutes, or until just cooked through and the fish flakes easily with a fork.
08 -
Place the stuffed salmon on serving plates and accompany with fresh lemon wedges.
# Notes:
01 -
Pat spinach dry after wilting to avoid excess moisture in the filling.
02 -
Do not overstuff the salmon to prevent the filling from spilling while cooking.