Creamy Spinach Stuffed Salmon
Elegant Creamy Spinach Stuffed Salmon with Lemon Butter Linguine
Ingredients:
4 salmon fillets (6-8 oz each), skin-on
8 oz cream cheese, softened
2 cups fresh spinach, chopped
3 cloves garlic, minced
1/4 cup grated parmesan cheese
2 tablespoons fresh dill, chopped
Zest of 1 lemon
Salt and pepper to taste
1 tablespoon olive oil
12 oz linguine pasta
4 tablespoons butter
Juice of 2 lemons
1 teaspoon lemon zest
2 tablespoons fresh parsley, chopped
1/4 cup reserved pasta water
1/4 cup heavy cream
2 tablespoons capers, drained (optional)
Lemon slices for garnish
Directions:
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a mixing bowl, combine cream cheese, chopped spinach, 2 cloves minced garlic, parmesan cheese, 1 tablespoon dill, lemon zest, salt and pepper. Mix well.
Cut a deep pocket in each salmon fillet, being careful not to cut all the way through.
Stuff each salmon fillet with the cream cheese and spinach mixture.
Place salmon fillets on the prepared baking sheet, brush with olive oil, and season with salt and pepper.
Bake for 15-18 minutes, or until salmon is cooked through and flakes easily with a fork.
While salmon is baking, cook linguine according to package directions until al dente. Reserve 1/4 cup pasta water before draining.
In a large skillet over medium heat, melt butter. Add remaining garlic and sauté for 30 seconds until fragrant.
Add lemon juice, lemon zest, and reserved pasta water to the skillet. Bring to a simmer.
Reduce heat to low and stir in heavy cream. Simmer for 2-3 minutes until slightly thickened.
Add drained linguine to the skillet and toss to coat in the lemon butter sauce. Add capers if using.
Stir in remaining dill and parsley.
Serve stuffed salmon over lemon butter linguine and garnish with lemon slices.
Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes
Kcal: 675 kcal | Servings: 4 servings