Salmon pockets filled with a creamy spinach and cheese blend, oven-baked for a flavorful, fuss-free meal.
# What you'll need:
→ Fish
01 - 4 skinless salmon fillets (6 oz each)
02 - 1 tablespoon olive oil
03 - Salt, to taste
04 - Freshly ground black pepper, to taste
→ Filling
05 - 2 cups fresh baby spinach, chopped
06 - 4 oz cream cheese, softened
07 - 1/2 cup shredded mozzarella cheese
08 - 1/4 cup grated Parmesan cheese
09 - 2 cloves garlic, minced
10 - 1 tablespoon fresh lemon juice
11 - 1/2 teaspoon dried dill or 1 teaspoon fresh dill, chopped
12 - Salt and freshly ground black pepper, to taste
→ Garnish
13 - Lemon wedges (optional)
14 - Fresh dill or parsley (optional)
# Method:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease.
02 - In a mixing bowl, thoroughly combine chopped spinach, cream cheese, mozzarella, Parmesan, minced garlic, lemon juice, dill, salt, and pepper until evenly blended.
03 - Pat salmon fillets dry. Using a sharp knife, create a lengthwise pocket in each fillet without cutting all the way through.
04 - Evenly divide spinach filling among fillet pockets, pressing in mixture gently with a spoon or spatula.
05 - Place stuffed fillets on the baking sheet. Brush tops with olive oil and season with salt and pepper.
06 - Bake for 18–20 minutes, until salmon is opaque, flakes easily with a fork, and filling is heated through.
07 - Serve salmon hot, garnished with lemon wedges and fresh herbs if desired.
