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Easy Baked Salmon Stuffed with Mascarpone Spinach photo

Baked Salmon Stuffed with Mascarpone Spinach

This Baked Salmon Stuffed with Mascarpone Spinach is a luxurious dish that combines creamy, cheesy filling with flaky salmon for an unforgettable meal!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Filling:
  • 4 cups fresh baby spinach leaves (6 ounces)
  • 1 tablespoon olive oil
  • to taste Salt and pepper
  • 1/8 teaspoon nutmeg
  • 1/2 cup cream cheese (2 ounces), at room temperature
  • 1/2 cup mascarpone cheese (at room temperature)
For the Salmon:
  • 4 fillets salmon (each about 1-inch thick)
For the Topping:
  • 1 cup panko crumbs
  • 3 tablespoons butter (melted)
  • 2 tablespoons freshly grated Parmesan cheese

Equipment

  • Baking dish
  • Skillet
  • Mixing bowl
  • Whisk
  • Spatula
  • Measuring cups and spoons

Method
 

Cooking Instructions:
  1. In a skillet, heat the olive oil over medium heat. Add the fresh baby spinach leaves and sauté until wilted, about 3-4 minutes. Season with salt, pepper, and nutmeg. Once cooked, transfer the spinach to a mixing bowl and let it cool slightly.
  2. Once the spinach has cooled, add the cream cheese and mascarpone cheese to the bowl. Use a whisk to combine the cheeses with the spinach until well blended and creamy. Set this delicious mixture aside.
  3. Preheat your oven to 375°F (190°C). Take the salmon fillets and make a pocket in each one by slicing them horizontally, being careful not to cut all the way through. Season the salmon fillets with salt and pepper on both sides.
  4. Using a spatula, generously fill each salmon pocket with the spinach and cheese mixture. Make sure to pack it in well so that it holds together during baking.
  5. In a small bowl, combine the panko crumbs, melted butter, and grated Parmesan cheese. Mix until the crumbs are evenly coated with butter. This will give the topping a delightful crunch.
  6. Place the stuffed salmon fillets in a greased baking dish. Top each fillet with the panko mixture, pressing it down slightly to adhere. Bake in the preheated oven for about 20-25 minutes or until the salmon is cooked through and the topping is golden brown.

Notes

  • Allow the salmon to cool completely before storing.
  • Wrap the salmon tightly in plastic wrap or place them in an airtight container.
  • Store in the refrigerator for up to 2 days.