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Salmon Fillets with Spinach for Two
Salmon Fillets with Spinach for Two
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Creamy vegetable-stuffed salmon: A delicious duo of spinach, mushrooms, and cream cheese baked to perfection. Ideal for a romantic dinner for two.
Ingredients:
  • 4 ounces frozen chopped spinach, thawed
  • 1 tablespoon unsalted butter
  • 0.75 cup chopped fresh mushrooms
  • 0.25 cup chopped onion
  • 0.25 cup grated Parmesan cheese
  • 3 ounces garden vegetable cream cheese, softened
  • 0.25 teaspoon garlic powder
  • 0.125 teaspoon kosher salt, or to taste
  • ground black pepper to taste
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 2 (8 ounce) skinless salmon fillets
  • ground sea salt to taste
  • 2 slices lemon
  • 1 tablespoon chopped fresh parsley, or to taste
Instructions:
  • Preheat your oven to 400 degrees F (200 degrees C) and line a 9x11-inch baking pan with foil.
  • Pat dry the thawed spinach thoroughly with clean dish towels or paper towels and transfer to a medium mixing bowl.
  • In a nonstick skillet over medium heat, melt butter. Cook mushrooms and onions until the onions start to turn clear, around 4 minutes. Combine cooked mushrooms and onions with spinach, Parmesan cheese, garden vegetable cream cheese, and garlic powder. Season with kosher salt and pepper, then mix well. Set aside.
  • In a small bowl, mix together the olive oil and lemon juice.
  • Dry the salmon fillets and coat them with a mixture of olive oil and lemon juice. Arrange them in a foil-lined pan and season with ground sea salt before topping with the spinach mixture equally.
  • Cook the salmon in the preheated oven until it easily flakes with a fork, for about 15 to 19 minutes. Top it off with lemon slices and fresh parsley for a delightful presentation.

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