Creamy Spinach and Shrimp Stuffed Salmon with Lemon

Prepare to elevate your dinner game with this absolutely stunning and deceptively simple Creamy Spinach and Shrimp Stuffed Salmon with Lemon! This dish transforms a beautiful salmon fillet into an elegant, restaurant-worthy meal that’s bursting with incredible flavors and textures. Imagine a tender, flaky salmon, perfectly baked and generously topped with a rich, creamy mixture of sautéed spinach and garlic, then adorned with plump, juicy seasoned shrimp, all brightened by fragrant lemon slices. It’s a harmonious blend of seafood excellence, healthy greens, and zesty citrus, making it a perfect choice for a special occasion or a luxurious weeknight dinner. Impress your guests or simply treat yourself to a culinary delight that’s as wholesome as it is delicious!

Ingredients:

For the Salmon:

• 1 large salmon fillet (about 1½ – 2 pounds, skin on or off, preferably center-cut for even thickness)
• 1 tablespoon olive oil
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 lemon, thinly sliced

For the Creamy Spinach Filling:

• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 5-6 ounces fresh spinach, roughly chopped (about 5-6 cups packed)
• ¼ cup cream cheese, softened
• ¼ cup grated Parmesan cheese
• 2 tablespoons heavy cream (or milk)
• ⅛ teaspoon salt
• Pinch of black pepper
• Pinch of nutmeg (optional, enhances spinach flavor)

For the Shrimp Topping:

• ½ pound large shrimp, peeled and deveined (tails on or off)
• 1 tablespoon olive oil
• ½ teaspoon garlic powder
• ¼ teaspoon paprika
• ⅛ teaspoon salt
• Pinch of black pepper
• 1 tablespoon fresh parsley, chopped (for garnish)

Step-by-Step Instructions:

1. Prepare the Oven and Baking Dish:
   • Preheat your oven to 400°F (200°C).
   • Line a large baking dish or sheet pan with parchment paper for easy cleanup. If your salmon fillet is very long, a casserole dish works well.
2. Make the Creamy Spinach Filling:
   • In a medium skillet, heat 1 tablespoon of olive oil over medium heat.
   • Add the minced garlic and sauté for 30 seconds until fragrant.
   • Add the fresh spinach to the skillet in batches if necessary (it will wilt down significantly). Cook, stirring frequently, until all the spinach has wilted and most of its liquid has evaporated, about 3-5 minutes. Squeeze out any excess water from the spinach if it seems too wet.
   • Remove the skillet from the heat. Stir in the softened cream cheese, grated Parmesan cheese, heavy cream, ⅛ teaspoon salt, pinch of black pepper, and pinch of nutmeg (if using). Mix until the cream cheese is fully melted and everything is well combined and creamy. Set aside.
3. Season the Shrimp:
   • In a small bowl, toss the peeled and deveined shrimp with 1 tablespoon of olive oil, ½ teaspoon garlic powder, ¼ teaspoon paprika, ⅛ teaspoon salt, and a pinch of black pepper until the shrimp are evenly coated. Set aside.
4. Prepare the Salmon:
   • Pat the salmon fillet very dry with paper towels. This helps the seasonings adhere and ensures a better texture.
   • Place the salmon fillet in the prepared baking dish. Drizzle the top with 1 tablespoon of olive oil, then season evenly with ½ teaspoon salt and ¼ teaspoon black pepper.
   • If your salmon fillet is thick enough, you can cut a pocket horizontally along the side, being careful not to cut all the way through, and stuff the spinach mixture inside. Otherwise, you can simply spread the spinach mixture directly over the top of the salmon.
5. Assemble the Dish:
   • Spread the creamy spinach mixture evenly over the top of the salmon fillet.
   • Arrange the seasoned shrimp on top of the spinach mixture.
   • Tuck the thin lemon slices around the salmon in the baking dish.
6. Bake the Salmon:
   • Place the baking dish in the preheated oven and bake for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork. The shrimp should be pink and opaque. The exact cooking time will depend on the thickness of your salmon fillet.
   • Optional: For a slightly browned top, you can broil for the last 1-2 minutes, watching very carefully to prevent burning.
7. Garnish and Serve:
   • Remove the dish from the oven.
   • Garnish generously with fresh chopped parsley.
   • Serve hot, scooping up some of the delicious pan juices and lemon slices with each portion.

Tips, Variations, and Storage:

• Salmon Quality: Use a good quality, fresh salmon fillet. Sockeye, Atlantic, or Coho are all excellent choices.
• Don’t Overcook: Salmon cooks quickly and can dry out if overcooked. It’s done when it flakes easily and reaches an internal temperature of 145°F (63°C).
• Cheese Options: You can substitute Parmesan with Monterey Jack, mozzarella, or a blend of Italian cheeses in the spinach mixture.
• Spice it Up: Add a pinch of red pepper flakes to the spinach mixture or a dash of cayenne to the shrimp seasoning for a little heat.
• Herb Variations: Fresh dill, chives, or tarragon would also be lovely with salmon.
• Garlic Boost: For even more garlic flavor, roast a few whole garlic cloves with the lemon slices in the pan, then mash and stir into the pan juices before serving.
• Smaller Portions: If using individual salmon fillets (about 6 oz each), follow the same steps and reduce baking time slightly to 12-18 minutes.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat gently in the oven at a low temperature to prevent drying out.

Pairings:

• Wine: A crisp, dry white wine like Sauvignon Blanc, Pinot Grigio, or a light Chardonnay would be a perfect match.
• Grains: Serve alongside quinoa, brown rice, couscous, or a light orzo pasta.
• Vegetables: A simple side salad, roasted asparagus, or steamed broccoli would complement the dish beautifully.
• Bread: Crusty bread to soak up the delicious pan juices.

Quick Info:

• Prep Time: 20 minutes
• Cook Time: 15-20 minutes
• Total Time: 35-40 minutes
• Servings: 4-6
• Cuisine: Seafood / Contemporary American
• Effort Level: Medium-Easy