Blackened Salmon Spinach Parmesan (Print Version)
# Ingredients:
→ Salmon Fillets
01 -
4 salmon fillets, 170 g each, skinless
→ Spinach Parmesan Filling
02 -
2 cups fresh spinach leaves
03 -
115 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 Blend
08 -
1 teaspoon paprika
09 -
1/2 teaspoon garlic powder
10 -
1/2 teaspoon onion powder
11 -
1/2 teaspoon ground black pepper
12 -
Salt to taste
→ For Cooking and Serving
13 -
1 tablespoon olive oil
14 -
Lemon wedges for serving
# Instructions:
01 -
Place spinach in a skillet over medium heat and cook for 2-3 minutes until wilted. Remove from the pan and drain any excess liquid.
02 -
In a mixing bowl, combine the cooked spinach, softened cream cheese, grated Parmesan, minced garlic, salt, and black pepper. Stir well until the mixture is smooth and creamy.
03 -
With a sharp knife, slice each salmon fillet horizontally to form a pocket, being careful not to cut all the way through.
04 -
Evenly distribute the spinach and cheese mixture into each salmon fillet pocket, filling generously.
05 -
In a small bowl, mix paprika, garlic powder, onion powder, black pepper, and salt. Rub the seasoning blend evenly over the tops of the filled salmon fillets.
06 -
Heat olive oil in a skillet over medium-high heat. Place the seasoned salmon fillets in the pan and sear for 2-3 minutes on each side until the surface is blackened and crisp.
07 -
Preheat the oven to 175°C. Transfer the seared salmon fillets to an oven-safe dish and bake for 10-12 minutes, or until the fish flakes easily with a fork.
08 -
Arrange the stuffed salmon fillets on serving plates and garnish with fresh lemon wedges. Serve immediately.
# Notes:
01 -
For added spice, incorporate a pinch of cayenne pepper into the seasoning blend.
02 -
Grilling the stuffed salmon instead of pan-searing imparts a smoky flavor.
03 -
Pair with roasted vegetables, rice, or a green salad for a balanced meal.