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Shrimp Stuffed Salmon with Cream Cheese and Spinach Recipe

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  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: American
  • Diet: Low Fat

Description

A delicious and elegant Shrimp Stuffed Salmon recipe combining tender salmon fillets with a flavorful shrimp and cream cheese filling, baked to perfection with a crispy panko topping. Perfect for a quick and impressive dinner in just 30 minutes.

Ingredients

For the Shrimp Filling

  • 2 tablespoons butter (or olive oil/avocado oil)
  • 1 ½ tablespoons minced garlic
  • 1 pound raw shrimp, peeled, deveined, and tails removed, chopped into ½-inch pieces
  • 5-6 ounces cream cheese, softened
  • 1 cup fresh spinach, chopped
  • ½ teaspoon garlic powder
  • ½ teaspoon dried parsley
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • ⅛ teaspoon celery salt
  • ⅛ teaspoon paprika

For the Salmon

  • 4 (6-ounce) salmon fillets
  • ¼ teaspoon salt, plus more to season salmon
  • ¼ teaspoon black pepper, plus more to season salmon
  • ⅓ cup panko breadcrumbs
  • Cooking spray, for baking

For Garnish (Optional)

  • Fresh flat-leaf parsley
  • Lemon wedges

Instructions

  1. Preheat Oven and Cook Shrimp: Preheat your oven to 400°F (200°C). In a skillet over medium-high heat, melt the butter or heat your choice of oil. Add the minced garlic and cook until it becomes fragrant, about 1 minute. Add the chopped shrimp and cook until they turn opaque, about 2-3 minutes. Remove the skillet from heat.
  2. Make Filling: To the skillet with the cooked shrimp, stir in the softened cream cheese, chopped spinach, garlic powder, dried parsley, salt, black pepper, celery salt, and paprika. Mix everything thoroughly until the ingredients are well combined and the mixture is creamy.
  3. Stuff Salmon: Line a baking sheet with parchment paper. Pat the salmon fillets dry with paper towels, then carefully butterfly each fillet by slicing horizontally to create a pocket without cutting all the way through. Season the inside and outside of the salmon with salt and pepper. Spoon the shrimp and cream cheese filling into each salmon pocket evenly. Use toothpicks to secure the pockets if needed.
  4. Bake: Evenly sprinkle panko breadcrumbs over the top of each stuffed salmon fillet. Lightly spray the salmon with cooking spray to help the breadcrumbs brown. Place the baking sheet in the preheated oven and bake for 16-18 minutes, or until the salmon is flaky and the panko breadcrumbs turn golden brown.
  5. Serve: Remove the stuffed salmon from the oven and let it rest for a couple of minutes. Garnish with fresh flat-leaf parsley and lemon wedges if desired. Serve warm and enjoy this flavorful and impressive meal.

Notes

  • Butter can be substituted with olive oil or avocado oil for a healthier option.
  • Make sure not to overcook the shrimp when cooking in the skillet as they will continue to cook in the oven.
  • Butterflying the salmon fillets creates the perfect pocket for stuffing without breaking the fillet.
  • To prevent the panko breadcrumbs from burning, keep an eye on them towards the end of baking.
  • Remove toothpicks before serving to avoid any accidents while eating.
  • Adding fresh lemon juice before serving brightens the flavors.

Find it online: https://slsrecipes.com/shrimp-stuffed-salmon-with-cream-cheese-and-spinach-recipe/