Creamed Spinach–Stuffed Salmon

The best way to upgrade your salmon? Stuff it (with plenty of cheese). We're big fans of packing our salmon full of flavor (we're looking at you, creamy Cajun-stuffed salmon), but this recipe is a classic one we return to again and again. Bright and rich creamed spinach is the filling for our salmon in this 30 minute dinner that's easy enough for weeknights, but fancy enough to impress any dinner guests you're looking to wow. Read on for everything you need to know to ace it:

Top tips for making creamed-spinach stuffed salmon:
— The spinach. We used frozen, defrosted spinach in this recipe, but make sure to pat it dry before incorporating your cream cheese mixture to avoid an overly-wet mix. If you only have fresh, feel free to use that instead. When measuring your frozen spinach, measure the defrosted amount, not the frozen.
— Prevent your salmon from sticking. Generously coat your pan with olive oil before adding your salmon skin side up, then season the skin with salt before flipping.
— Don't overfill. To prevent your filling from becoming a mess while cooking, avoid stuffing your pockets with too much of the mixture. Fill the pocket, but not so much so that it's pouring out the sides. 

Made this recipe? Let us know how it came out in the comments below!