You can never go wrong with salmon for dinner and this stuffed salmon is fantastic. Baked, juicy salmon that is stuffed with an easy sun-dried tomato, spinach, and cream cheese mixture. The dish takes about 30 minutes to prepare and tastes amazing!
Ingredients
- 1.5 lb salmon fillet skin on
- 2 oz fresh spinach diced
- 1/4 cup minced sun-dried tomatoes
- 1 shallot minced
- 2 garlic cloves minced
- 4 oz cream cheese
- Salt
- Fresh cracked black pepper
Instructions
- Preheat oven to 425 and line a rimmed baking sheet with aluminum foil.
- Chop cream cheese into several pieces and place it into a small mixing bowl. Set aside.
- Preheat a small cooking pan over medium heat. Add a little bit of canola oil for cooking the veggies.
- Add minced shallots to the pan and saute until starts to golden.
- Add minced sun-dried tomatoes and minced garlic. Mix and saute for a few minutes.
- Dice spinach and add it to the pan with veggies. Cover and cook until spinach cooks down.
- Stir well and season with some salt and pepper.
- Add cooked veggies to the bowl with cream cheese and mix well, until everything is evenly incorporated.
- Rub each salmon skin with canola oil and place them skin down on the prepared baking pan.
- Slice salmon in the middle, lengthwise, but do not cut the skin. Divide the mixture among all 3 (or 4) salmon pieces, stuffing it in the middle generously.
- Bake for 18-20 minutes, depending on the size and thickness of salmon fillets.
- Serve it with a fresh spinach salad or veggies of your choice.
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