Salmon Florentine (Spinach Stuffed Salmon)
This stuffed salmon florentine is baked until perfectly tender and moist. It's stuffed with a delicious and creamy spinach ricotta mixture. It's a quick and easy dinner, perfect for busy weeknights!
Prep Time15 minutes mins
Cook Time15 minutes mins
Total Time30 minutes mins
Course: Main Course
Cuisine: American, Italian
Servings: 4 people
Calories: 386kcal
- 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).
Substitutions and variations:
- Ricotta: Softened cream cheese.
- Add-ons for the filling: Chopped sundried tomatoes.
Disclaimer: Nutritional values (per serving) are approximates only.
Serving: 1piece | Calories: 386kcal | Carbohydrates: 4g | Protein: 41g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Cholesterol: 122mg | Sodium: 224mg | Potassium: 917mg | Fiber: 1g | Sugar: 1g | Vitamin A: 357IU | Vitamin C: 1mg | Calcium: 178mg | Iron: 2mg