Hi Friends!
I know I owe some of you recipes. I will do better lol! Today, we are doing simple spinach stuffed salmon. Before we get started, let’s chat!
This year, I’ve been more intentional about preparing my own meals at home. If you know me, you know I love food and I love going to nice restaurants. But I often wonder what is being put in my food. As a person who has not always had a healthy relationship with food, I have to be mindful of what I am putting into my body.
But this mindfulness does not mean I want to sacrifice on restaurant quality food…you feel me?
Here’s the revelation! Restaurants are cool but…I can cook like that and you can too. It’s in us, we just have to access it. Much like always eating out, failing to access your full potential will cost you.
You and I are capable of more.
Related Post: The Busy Woman’s Guide to Grocery Shopping
This is the year we choose to push past our comfort zones and try. In trying, we understand that there is a risk of not getting it right the first time, but there is no shame in trying again.
May this be our meditation.
For God has not given us a spirit of fear and timidity, but of POWER, LOVE, AND SELF-DISCIPLINE.
2 Timothy 1:7 NLT
Now onto the good stuff! I created this recipe on a whim and I pray it blesses your stomach.
Please note that I am a LTK Creator and I receive a small commission if you shop the products linked in this post.
Recipe
- 6 wild salmon filets
- 2 garlic cloves diced
- 1/2 shallot diced
- 2 large handfuls of fresh spinach
- 8 oz of cream cheese
- 2 tablespoons of butter
- Salt to taste
- Pepper to taste
- 2 tablespoons McCormick Garlic Powder
- 1 tablespoon dill weed
- Smoked paprika
- 2 tsp Tony Chachere’s Creole Seasoning
Preheat your oven to 375.
Spinach Filling
Grab a strainer, a sharp knife, a cutting board, and non-stick skillet. Now let’s peel the garlic and shallot. For the garlic: clean it, crush it, and mince it! That’s got a ring to it lol! For the shallot: clean it and dice it. Go ahead and clean the spinach. Give it a rough chop!
Place the skillet on the eye and turn it on medium heat. Add 1 tablespoon of butter. When it melts go ahead and add your garlic and shallot. Season lightly with salt, pepper, garlic powder, and Tony Chachere’s. Allow the garlic and shallot to cook for about 5 minutes and then add the spinach.
Go ahead and grab a bowl. Add the ENTIRE container of cream cheese and the remaining butter (I LOVE Earth Balance vegan butter!). Transfer the mixture from the skillet to the bowl and STIR stir stir until smooth.
Related Post: Delicious Spring Crab Boil
Now let’s work on the salmon!
Start by cleaning and patting dry your salmon filets. Grab a baking sheet and line it with aluminum foil. Place the salmon on the baking sheet and season each side of the salmon with salt and pepper. Sprinkle the top of the salmon with garlic powder and dill seasoning. (Don’t skip the dill, it pairs so well with the fish.) Rub all that seasoning in with love :). You want that salmon to absorb the flavors.
This part gets tricky…
Gently cut the salmon vertically and horizontally down to the skin WITHOUT cutting to the edge. Stick your fingers in the slot you’ve made and gently pull back the fish to make space for the mixture.
Then generously put the mixture into each slot.
It should look like this 🙂 .
Bake at 375 for 15 to 20 minutes until salmon is flaky but moist.
I love to have my stuffed salmon with kale salad. Let me know if you liked this recipe and if you’d like the kale salad recipe!
Related Post: HIGHLY REQUESTED Garlic Seafood Butter Sauce!
Love and hugs!
The Other Susie