Description
Learn how to make delicious Blackened Salmon Stuffed With Spinach and Parmesan Sauce. This recipe is perfect for a gourmet dinner at home!
Ingredients
- Beef fillets, 4 pieces (about 170 g each)
- Olive oil, 30 ml (2 tablespoons)
- Paprika, 5 g (2 teaspoons)
- Garlic powder, 2.5 g (1 teaspoon)
- Onion powder, 2.5 g (1 teaspoon)
- Dried thyme, 1 g (1 teaspoon)
- Dried oregano, 1 g (1 teaspoon)
- Cayenne pepper, 1 g (1/2 teaspoon)
- Salt, 3 g (1/2 teaspoon)
- Black pepper, 1 g (1/2 teaspoon)
- Fresh spinach, 120 g (4 cups)
- Cream cheese, 115 g (4 ounces)
- Parmesan cheese, grated, 50 g (1/2 cup)
- Garlic, minced, 2 cloves
- Heavy cream, 120 ml (1/2 cup)
- Lemon juice, 15 ml (1 tablespoon)
Instructions
- Preheat the oven to 375°F (190°C).
- In a small bowl, mix paprika, garlic powder, onion powder, dried thyme, dried oregano, cayenne pepper, salt, and black pepper.
- Rub the spice mixture evenly over each salmon fillet.
- Heat 1 tablespoon of olive oil in a skillet over medium-high heat.
- Sear the salmon fillets for 2-3 minutes on each side until blackened.
- Remove the salmon from the skillet and set aside.
- In the same skillet, add the remaining 1 tablespoon of olive oil.
- Add minced garlic and sauté for about 1 minute until fragrant.
- Add fresh spinach to the skillet and cook until wilted, about 2-3 minutes.
- Stir in cream cheese and heavy cream, mixing until smooth.
- Add grated Parmesan cheese and lemon juice, stirring until the cheese is melted.
- Return the salmon fillets to the skillet and spoon the spinach and Parmesan sauce over them.
- Transfer the skillet to the preheated oven.
- Bake the salmon for 10-12 minutes or until cooked through.
- Remove from the oven and let rest for a few minutes before serving.
Notes
- Pat the salmon fillets dry with paper towels before seasoning for a perfect sear.
- Avoid overcooking the spinach to maintain its texture; wilt it just enough.
- Adjust the lemon juice amount in the sauce for a tangier flavor to suit your taste.
