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Creamy Spinach Artichoke Stuffed Salmon with Lemon Butter Sauce Recipe

Creamy Spinach Artichoke Stuffed Salmon with Lemon Butter Sauce
Source: little spice jar

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Ingredients

  • 4 (6-ounce) salmon fillets
  • 2 tablespoons olive oil (plus more)
  • ½ cup prepared spinach artichoke dip (homemade or store-bought)
  • ½ cup shredded mozzarella cheese
  • 4 tablespoons EACH: lemon juice AND cold butter (cubed)
  • 3 cloves garlic, minced
  • ¼ teaspoon red pepper flakes
PREP TIME
10m
COOK TIME
20m
TOTAL TIME
30m
YIELD
4 servings

Instructions

PREP THE SALMON:

  • Make sure the salmon filets have sat at room temperature for 15-20 minutes before starting.
  • Brush the salmon filets with 1 tablespoon of olive oil and sprinkle with 1/4 teaspoon of salt and a big pinch of black pepper on each of the fillets
    (making sure to season both sides.) 

MAKE THE FILLING:

  • Place the prepared spinach artichoke dip in a bowl and combine with the shredded mozzarella cheese, set aside.

STUFF IT:

  • Using a small paring knife, cut a thin pocket in the thickest portion of the filet, taking care not to go all the way through to the other side.
  • The slit should be large enough to easily fit a tablespoon.
  • Take the filling and fill each of the filets with roughly 2 tablespoons of the prepared dip.
  • If it doesn’t go in all the way, use the paring knife to help push it in without ripping through the other side.

LEMON GARLIC SAUCE:

  • In a small saucepan over medium heat, combine the lemon juice and minced garlic, allow the lemon juice to reduce to 2 tablespoons.
  • Add in 1 tablespoon of butter, remove the pan from heat and swirl so the butter starts to melt.
  • Place back on the heat for a few seconds, removed and continue to swirl until the butter completely melts.
  • Repeat with the remaining butter, one tablespoon of butter at a time. When butter is completely melted, remove sauce from stove; set aside for later.
  • You can also just place it on a simmer burner on the lowest setting if you’d like to keep it warm.

SEAR THE SALMON: 

  • Heat a large nonstick skillet over medium-high heat. Add a swish of olive oil to the skillet.
  • Gently lower the salmon filets into the skillet and let cook for 5-7 minutes on each side.
  • It’s difficult for me to tell you exact cooking time as this depends on the thickness of the fillet.
  • The salmon should gently spring back when pressed with the index finger and be flakey.
  • For best results, use a fish turner (affiliate link) to flip the fish.
  • Brush or pour the prepared lemon garlic sauce over the salmon and serve warm with roasted brussels sprouts, steamed asparagus, or broccoli!

Dinner

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A recipe from little spice jar

https://www.flyers-on-line.com/data/recipes/5916/creamy-spinach-artichoke-stuffed-salmon-with-lemon-butter-sauce.jpg

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