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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

Katerina | Diethood
Easy and quick to make, absolutely incredible pan-seared salmon fillets stuffed with a deliciously creamy spinach and artichoke dip.
Servings : 4 serves
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins

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
  • Season salmon all over with salt and pepper.
  • 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
  • Heat olive oil in a skillet.
  • Add minced garlic and cook for 15 seconds.
  • Stir in spinach and cook for 1 minute.
  • Add artichoke hearts.
  • Stir in cream cheese, yogurt, parmesan cheese, and season with pepper flakes, salt and pepper; cook just until creamy.
  • Remove from heat and let cool for a minute or two.
STUFF THE SALMON FILLETS
  • Stuff the fish pockets with the prepared dip.
  • Heat olive oil in a large skillet over medium-high heat.
  • Add salmon fillets to the skillet, skin-side down, cooking 2 fillets at a time.
  • Cook for 6 minutes, or until cooked about three quarters of the way through. Do not move the fish around.
  • Using a spatula, carefully flip over the salmon fillets.
  • 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)
  • Repeat with the rest of the fillets.
  • Serve.

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
  • Preheat oven to 375F. Transfer stuffed salmon fillets to a lightly greased baking pan. Bake for 12 to 15 minutes, or until salmon is cooked through.
HOW TO MAKE AHEAD
  • Prepare the salmon ahead by stuffing it with a completely cooled down spinach dip. Place the salmon fillets in an airtight container and refrigerate until ready to cook.
HOW TO FREEZE COOKED SALMON FILLETS
  • To freeze cooked salmon fillets, make sure everything has cooled completely. Wrap each piece in parchment paper, and then place in freezer bags. Squeeze out the excess air and seal the bag. Frozen cooked salmon is good for up to 3 months.
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

Serving: 1 Stuffed Salmon Fillet | Calories: 355 kcal | Carbohydrates: 9 g | Protein: 5 g | Fat: 33 g | Saturated Fat: 11 g | Cholesterol: 49 mg | Sodium: 587 mg | Potassium: 222 mg | Fiber: 2 g | Sugar: 3 g | Vitamin A: 4230 IU | Vitamin C: 32.2 mg | Calcium: 126 mg | Iron: 1.6 mg | Net Carbs: 7 g

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Dinner
Cuisine: Mediterranean
Keyword: pan seared salmon recipe, salmon fillets, salmon recipes, salmon skillet recipe, stuffed salmon