This spinach stuffed salmon florentine is a great weeknight dinner recipe! It comes together in just 30 minutes. It’s quick and easy.
The spinach and ricotta filling is comforting, creamy, and delicious. And the salmon is baked until tender, moist, and flaky. It’s lovely for dinner!
I also like that this salmon florentine recipe is prep-ahead friendly, which is great when life gets busy and you need something quick for dinner.
This baked salmon florentine is a weeknight favorite because it’s quick, easy, and seriously delicious. It takes just 30 minutes to make and is also prep-ahead friendly!
The filling is made with creamy ricotta, spinach, and aromatics. It’s delicious and filled with flavor. This salmon florentine always turns out perfectly tender and moist, as it only needs 12-15 minutes in the oven!
Here’s why I absolutely love this salmon florentine:
- Quick and easy: 30 minutes from start to finish, with minimal prep.
- Baked: No need to pan-sear the salmon. It cooks in the oven, so it’s easy and convenient.
- Prep ahead friendly: You can make the filling and stuff the salmon in advance, and bake later.
I promise, you’ll love this spinach stuffed salmon recipe! It’s truly one of my favorites.
The Spinach and Ricotta Filling
I love how comforting and delicious the filling for this stuffed salmon florentine is. It’s made with creamy ricotta, spinach, garlic, onions, parmesan cheese, and seasoning.
The spinach and cheese filling takes just 10 minutes or less to make. It all starts in the skillet, sauteing the garlic, onions, and spinach to bring out the aromatic, garlicky flavors. It’s then mixed in with ricotta, parmesan, salt and pepper. It’s that simple.
The filling for the salmon florentine can be made in advance, so it’s super convenient if you’re looking to make a quick weeknight dinner!
Baked Until Perfection
No need to pan-sear the salmon, to keep dinner simple. This stuffed salmon florentine is cooked right in the oven at 400 degrees F for just 12-15 minutes until tender and cooked through. It’s mess-free, quick, and easy!
You can also use an air fryer to cook this salmon florentine. It takes about 10 minutes at 400 degrees F.
- Salmon filets: Buy the thicker filet cuts so you can generously stuff it with the filling. Skinless.
- Frozen spinach: Use frozen spinach, thawed and excess liquid squeezed out. I would not recommend using fresh spinach because it tends to release moisture after it’s cooked.
- Garlic and onions: Adds flavor to the filling.
- Ricotta cheese and parmesan cheese for creaminess and flavor
- Salt, pepper, olive oil
- Diced tomatoes for toppings
Step 1 | Make the spinach filling
Preheat oven to 400 degrees F. In a skillet, add a few drizzles of olive oil and sautee garlic and onions for 1-2 minutes until fragrant. Add the spinach and sautee for another 2 minutes until warm. Mix the prepared spinach with the ricotta, parmesan, salt and pepper.
Step 2 | Stuff salmon, bake
- Cut slits in the salmon lengthwise, deep enough to hold the filling but not all the way through.
- Fill the slits with the prepared filling generously, adding some on top too.
- Top with some more shredded or grated parmesan cheese.
- Bake at 400 degrees F for 12-15 minutes, depending on how thick your filets are.
Step 3 | Top with diced tomatoes
Finally, top the baked stuffed salmon with diced tomatoes and a little bit more of parmesan cheese, if desired.
Substitutions and Variations
There are a few tweaks I make to this spinach stuffed salmon from time to time:
- Use softened cream cheese instead of ricotta
- Add extra seasoning, such as garlic powder or Italian seasoning
- Top the stuffed salmon with panko breadcrumbs (mix breadcrumbs with melted butter) and then bake.
- Add chopped sundried tomatoes to the filling
Shortcut: Skip sauteing the garlic, onions, and spinach by omitting the garlic and onions. Instead, simply mix the thawed spinach (excess water squeezed out) with the cheeses, and add garlic powder and onion powder.
Make Ahead Instructions
This salmon florentine recipe is make-ahead friendly, which is great for those busy weeknights!
I would NOT recommend freezing unbaked stuffed salmon. Ricotta doesn’t freeze very well.
Here are a few tips to prep it ahead:
- Make the spinach and ricotta filling 1-2 days in advance and refrigerate. Stuff the salmon in advance or right before baking.
- Stuff the salmon filets with the prepared filling 1-2 days in advance. Then, bake when ready.
- Note: Season the salmon with salt and pepper right before baking. Salting the fish in advance will draw out moisture as it sits.
Pairing and Serving Ideas
I love serving salmon florentine with a side of Red Skin Mashed Potatoes, Coconut Jasmine Rice, Panko Asparagus, or Garlic Buttered Noodles. To keep it light, try a simple Lemon Arugula Salad or Shaved Brussels Sprouts Salad.
Other amazing salmon dishes you may like:
Bake for 12-15 minutes at 400 degrees F in your oven. Smaller filets of salmon will take closer to 12 minutes, which thicker cuts will take about 15 minutes. Extra thick cuts should take closer to 18-20 minutes.
Yes! At 400 degrees F for about 10 minutes. Place a piece of aluminum foil on the bottom for ease and convenience.
Yes! Make sure the cream cheese is softened so it’s easier to mix.
I would not recommend using fresh spinach, as it tends to release additional moisture after it’s cooked. It will cause the dish to be a bit soggy. Use frozen spinach, thawed and excess water squeezed out.
This recipe was published in 2020 and updated in May 2022 to include new photos and information, plus a few recipe modifications.
Tips for Success
- Pat dry the salmon thoroughly with paper towel. This will help the salmon brown better and prevent sogginess.
- Use frozen spinach, thawed and excess moisture squeezed out. I would not recommend using fresh spinach, as it tends to release a lot of moisture after being cooked.
- When cutting slits, make sure they are deep and long enough to hold enough filling, but don’t cut all the way through.
Salmon Florentine (Spinach Stuffed Salmon)
- Olive oil
- 3 cloves garlic, minced
- ¼ cup finely diced onions
- 1 (10-ounce) package frozen chopped spinach - thawed and excess liquid squeezed out
- ¾ cup whole ricotta cheese
- ¼ cup shredded parmesan cheese - plus more for sprinkling
- Salt and pepper to taste
- 4 thick salmon filets - skin removed
- Diced tomatoes for topping
- Preheat oven to 400 degrees F. Line a sheet pan with aluminum foil.
- Heat some olive oil on a skillet over medium heat. Cook the onions and the garlic until fragrant, about 1-2 minutes. Add the spinach (thawed and excess liquid squeezed out) and cook for another 2 minutes until warmed, stirring. Season with salt and pepper to taste. Transfer to a plate and set it aside to let it cool for a few minutes.
- Once cooled, in a medium bowl, mix the ricotta cheese, parmesan cheese, and the prepared spinach until evenly combined. Season with salt and pepper to taste. Set aside.
- Cut a slit or “pocket” lengthwise in the middle of the salmon filets, deep enough to hold the filling but not all the way through.
- Season salmon with salt and pepper and drizzle with a small amount of olive oil. Stuff with the filling generously, adding some on top too. Sprinkle more parmesan cheese on top.
- Transfer the stuffed salmon on the sheet pan. Bake for 12-15 minutes, depending on how thick they are. Remove from oven and top with diced tomatoes. Enjoy!
- Salmon filets: Find skinless medium-sized salmon filets (the thick part, not the tail) so they have enough room to hold the filling. Make sure to thoroughly pat dry the salmon beforehand.
- Cutting slits on salmon: Use a paring knife to cut slits or “pockets” lengthwise, deep enough to hold the filling but not cut all the way through.
- Spinach: Use frozen spinach, thawed and excess water squeezed out. Try not to use fresh spinach, as it tends to release moisture after it is cooked.
- Air fryer method: 400 degrees F for about 10 minutes, depending on the size of the salmon. Place a piece of aluminum foil on the bottom for easy clean-up.
- Make ahead: Make the spinach and ricotta filling 1-2 days in advance and refrigerate. Stuff the salmon in advance or right before baking. Note: Don’t add salt and pepper to the salmon filets until ready to bake (salt draws out moisture).
- Ricotta: Softened cream cheese.
- Add-ons for the filling: Chopped sundried tomatoes.