Instructions
Step 1: Preheat Oven
- Place a rack in the center of your oven and preheat to 425°F (220°C).
- Line a large rimmed baking sheet with parchment paper for easy cleanup.
Step 2: Prepare Spinach Filling
- Heat 2 teaspoons of olive oil in a medium non-stick skillet over medium-high heat.
- Add a large handful of spinach and cook, stirring often, until it begins to wilt.
- Stir in garlic, ¼ teaspoon salt, ¼ teaspoon black pepper, and red pepper flakes; cook for 30 seconds.
- Continue adding the remaining spinach in handfuls until fully wilted. Remove from heat.
- Stir in the cream cheese until melted and smooth. Add mozzarella and Parmesan until fully combined.
Step 3: Prepare Salmon
- Place salmon fillets on a clean work surface.
- Using a small, sharp knife, cut lengthwise down the middle of each fillet to create a pocket (do not cut all the way through).
- Transfer the fillets to the prepared baking sheet and sprinkle evenly with the remaining ½ teaspoon salt.
- Fill each pocket with a quarter of the spinach and cheese mixture.
Step 4: Season and Bake
- Drizzle the remaining 2 teaspoons olive oil over the fillets and brush or rub lightly to coat.
- Sprinkle with the remaining salt and pepper.
- Bake in the preheated oven for 12–15 minutes, or until salmon is cooked through and flaky.
Step 5: Serve
- Transfer to plates and serve immediately. Pair with roasted vegetables, a fresh salad, or steamed rice for a complete meal.
Tips & Variations
Add finely chopped sun-dried tomatoes or roasted red peppers to the spinach mixture for extra color and flavor
For extra flavor, squeeze a little lemon over the cooked salmon.
Substitute mozzarella with Fontina or Gruyère for a richer taste.
