Spinach & Artichoke Stuffed Salmon
Category
Main Course
Ingredients
-
1 lb wild-caught King salmon (if frozen, thaw in refrigerator overnight)
1 tablespoon of olive oil
1 teaspoon of black pepper
½ teaspoon of salt
2 tablespoons of unsalted butter
1 shallot, minced
5 cloves of garlic, grated
6 cups of fresh spinach, washed
3 cups of marinated artichoke hearts, diced
8 oz. of cream cheese
3 tablespoons of milk
½ cup of mozzarella cheese
¼ cup of parmesan cheese
½ teaspoon pepper
¼ teaspoon red pepper flakes
¼ teaspoon salt
For the salmon
For the spinach and artichoke dip
Directions
Preheat the oven to 425 degrees Fahrenheit.
Rinse and dry salmon with paper towels.
Season with olive oil, pepper, and salt.
With a sharp knife, carefully cut each fillet lengthwise (make sure not to cut all the way through).
Then, add the butter and minced shallot to a large saucepan.
Sweat the shallot over medium heat for 5 minutes before adding the grated garlic.
Reduce the heat to medium-low and cook the garlic down for two minutes.
Next, add the fresh spinach and the diced artichoke hearts .
Cook the vegetables down until the spinach has completed wilted.
Then, add the cream cheese and milk.
Stir until the cream cheese has melted, then add the mozzarella and parmesan cheese.
Finally, season with pepper, salt, and red pepper flakes.
Allow to cool, then stuff each salmon fillet with one or two spoonfuls of the spinach and artichoke dip.
Bake for 15-17 minutes.
Allow to cool for 10 minutes before serving.