Stuffed Salmon with Spinach Artichoke Dip

Spinach artichoke dip stuffed Salmon fillets in a skillet.

5 from 10 votes

Stuffed Salmon with Spinach Artichoke Dip

This stuffed salmon recipe features flaky salmon fillets filled with a creamy spinach and artichoke dip. Easy to make, rich in flavor, and perfect for a weeknight dinner or a special occasion.

Prep Time15

Cook Time20

Total Time35

Course: Dinner

Cuisine: Mediterranean

Keyword: stuffed salmon

Servings: serves

Author: Katerina | Diethood

Ingredients

FOR THE SALMON FILLETS

2 tablespoons olive oil
4 (6-ounces each) salmon fillets
salt and freshly ground black 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 freshly ground black pepper to taste
2 tablespoons butter
2 tablespoons fresh lemon juice

Instructions

Prep the salmon fillets. Season the fillets 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.
Make the spinach 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 them. Stuff the fish pockets with the prepared dip.
Cook. Heat the 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 up. Do not move the fish around. Just let it cook.
Finish cooking. 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

Serving the dip. If you have too much 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.
Bake it. Preheat the oven to 400˚F. Transfer the stuffed salmon fillets to a lightly greased baking pan. Bake for 12 to 15 minutes, or until the salmon is cooked through.

Nutrition