-
Prepare the salmon: Preheat your oven to 375°F (190°C). Place the salmon fillets on a baking sheet lined with parchment paper or foil. Brush both sides of the fillets with olive oil.
-
Make the blackened seasoning: In a small bowl, mix together the paprika, garlic powder, onion powder, cayenne pepper, thyme, oregano, salt, and pepper. Rub the spice mixture generously over the flesh side of each salmon fillet, ensuring it’s evenly coated.
-
Prepare the spinach filling: In a medium-sized skillet, heat a little oil or butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Add the chopped spinach to the skillet and cook until wilted, about 3-4 minutes. Remove from heat and let it cool slightly.
-
Mix the filling: In a bowl, combine the sautéed spinach, ricotta (or cream cheese), Parmesan cheese, and nutmeg (if using). Season with salt and pepper, then stir until the mixture is smooth and well-combined.
-
Stuff the salmon: Carefully cut a pocket in the center of each salmon fillet (if not already pre-slit). Spoon the spinach and Parmesan mixture into the pocket, filling each fillet generously. You can use toothpicks to secure the opening if necessary.
-
Cook the salmon: Heat a skillet over medium-high heat and add a little olive oil. Once the skillet is hot, place the salmon fillets skin-side down and cook for 3-4 minutes until the skin is crispy. Then, transfer the fillets to the preheated oven and bake for 10-12 minutes, or until the salmon is cooked through and flakes easily with a fork.
-
Serve: Once the salmon is cooked, remove from the oven and let it rest for a few minutes before serving. Serve with your favorite sides such as roasted vegetables, a light salad, or rice for a complete meal.
Serving and Storage Tips:
- Serve immediately: This dish is best served immediately after baking, while the salmon is warm and flaky and the filling is creamy.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or microwave, ensuring it stays moist.
Variants:
- Lemon & Herb Version: Add a tablespoon of lemon zest and some fresh herbs (like dill or parsley) to the spinach filling for a citrusy and fresh flavor.
- Spicy Spinach Stuffing: Incorporate some chopped jalapeños or a dash of hot sauce into the spinach and Parmesan filling for a spicy kick.
- Crispy Topping: After stuffing the salmon, top each fillet with a sprinkle of breadcrumbs and a little extra Parmesan cheese before baking for a crispy, golden crust.
FAQ:
1. Can I use frozen salmon for this recipe? Yes, you can use frozen salmon, but be sure to fully thaw it before cooking. You can thaw it overnight in the fridge or place it in a sealed bag in cold water for a quicker thaw.
2. Can I prepare the spinach filling ahead of time? Yes, you can prepare the spinach filling a day ahead and store it in the refrigerator. Stuff the salmon with the filling just before cooking.
3. How do I know when the salmon is cooked through? The salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C). Be careful not to overcook it, as it can become dry.
