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Stuffed Salmon with Spinach and Artichoke Dip - Easy and quick to make, absolutely incredible pan-seared salmon fillets stuffed with a deliciously creamy spinach and artichoke dip.

Stuffed Salmon with Spinach and Artichoke Dip

Easy and quick to make, absolutely incredible pan-seared salmon fillets stuffed with a deliciously creamy spinach and artichoke dip.

Course Dinner
Cuisine Mediterranean
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 serves
Calories 355 kcal

Ingredients

FOR THE SALMON FILLETS

  • 2 tablespoons olive oil
  • 4 (6-ounces each) salmon fillets
  • salt and fresh ground pepper to taste

FOR THE SPINACH AND ARTICHOKE DIP

  • 1 teaspoon olive oil
  • 2 cloves garlic, minced
  • 4 ounces fresh baby spinach leaves
  • 1 can (14-ounces) artichoke heart quarters, roughly chopped
  • 4 ounces cream cheese, room temperature
  • 2 Tablespoons plain yogurt
  • 2 tablespoons grated Parmesan cheese
  • 1 pinch red pepper flakes, optional
  • salt and fresh ground pepper, to taste
  • 2 tablespoons butter
  • 2 tablespoons fresh lemon juice

Instructions

FOR THE SALMON FILLETS

  1. Season salmon all over with salt and pepper.
  2. Using a paring knife, slice a slit on the side of each salmon fillet to create a pocket; set aside.

FOR THE SPINACH AND ARTICHOKE DIP

  1. Heat olive oil in a skillet.
  2. Add minced garlic and cook for 15 seconds.
  3. Stir in spinach and cook for 1 minute.

  4. Add artichoke hearts.
  5. Stir in cream cheese, yogurt, parmesan cheese, and season with pepper flakes, salt and pepper; cook just until creamy.
  6. Remove from heat and let cool for a minute or two.

STUFF THE SALMON FILLETS

  1. Stuff the fish pockets with the prepared dip.

  2. Heat olive oil in a large skillet over medium-high heat.
  3. Add salmon fillets to the skillet, skin-side down, cooking 2 fillets at a time.
  4. Cook for 6 minutes, or until cooked about three quarters of the way through. Do not move the fish around.
  5. Using a spatula, carefully flip over the salmon fillets.
  6. Add butter and squeeze lemon juice all over the fish; continue to cook for 5 more minutes. (Use 1 tablespoon of butter and 1 tablespoon of lemon juice per 2 fillets)
  7. Repeat with the rest of the fillets.
  8. Serve.

Recipe Notes

If you have too much of the spinach dip, reheat it just until creamy and serve on the side with the cooked fish. Add more yogurt or heavy cream for a creamier consistency.

FOR OVEN BAKED STUFFED SALMON

HOW TO MAKE AHEAD

HOW TO FREEZE COOKED SALMON FILLETS

WW FREESTYLE POINTS: 10

For less WW FREESTYLE POINTS, use extra virgin olive oil, fat free cream cheese, and fat free yogurt. This amounts to 6 points per serving.

Nutrition Facts
Stuffed Salmon with Spinach and Artichoke Dip
Amount Per Serving (1 Stuffed Salmon Fillet)
Calories 355 Calories from Fat 297
% Daily Value*
Fat 33g51%
Saturated Fat 11g55%
Cholesterol 49mg16%
Sodium 587mg24%
Potassium 222mg6%
Carbohydrates 9g3%
Fiber 2g8%
Sugar 3g3%
Protein 5g10%
Vitamin A 4230IU85%
Vitamin C 32.2mg39%
Calcium 126mg13%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.