Description
Look, I’m gonna level with you – this is one of those recipes that LOOKS fancy but is actually pretty simple to pull off. Basically, we’re taking a gorgeous salmon fillet, slicing it open like a book, stuffing it with a ridiculously good spinach-cream cheese mixture, then baking it until it’s perfectly flaky. It’s my go-to when I want to impress someone without sweating in the kitchen all day. The combo of rich salmon with creamy, garlicky spinach filling is just chef’s kiss.
Ingredients
Scale
For the Salmon:
- 4 salmon fillets (about 6 oz each, skin-on) – splurge for the good stuff if you can
- 2 tablespoons olive oil
- Salt and black pepper
- 1 lemon (for zest, juice, and slices)
For the Spinach Filling:
- 6 oz fresh spinach (or 10 oz frozen spinach, thawed and squeezed dry)
- 4 oz cream cheese, softened (full-fat tastes best, but light works too)
- 1/4 cup feta cheese, crumbled
- 2 cloves garlic, minced (or more, I’m not the garlic police)
- 1 small shallot, finely diced
- 2 tablespoons fresh dill, chopped (or 2 teaspoons dried)
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon lemon zest
- Pinch of red pepper flakes (optional, but adds a nice kick)
- 1/4 teaspoon salt (or to taste)
- Freshly ground black pepper
For Serving:
- Lemon wedges
- Fresh dill sprigs
- Maybe a simple sauce if you’re feeling fancy (see the variations section)