Cheesy Spinach Stuffed Salmon with Lemony Rice and Garlicky Zucchini

This stuffed salmon recipe is a showstopper that’s surprisingly easy to make. Tender salmon fillets are filled with a rich mixture of sauteed spinach, cream cheese and mozzarella, then seared to golden perfection and finished in the oven. The result is a juicy, flavorful main dish that pairs beautifully with zesty lemon rice and tender garlicky zucchini.

A quick pan sauce made with chicken stock, Dijon mustard and lemon juice adds a bright, buttery finish. Whether you’re cooking for a special occasion or just want to elevate your weeknight dinner, this recipe delivers restaurant-quality flavor with simple ingredients.

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Ingredients

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

0.75 cup White RiceView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2.5 ounce SpinachView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to middle position and preheat oven to 425°F. Wash and dry produce. In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-20 minutes. Keep covered off heat until ready to serve.
2. While rice cooks, trim and halve zucchini lengthwise; slice crosswise into ¼-inch-thick half-moons. Peel and mince garlic. Zest and quarter lemon.
3. Heat a drizzle of oil in a large pan over high heat. Add spinach and cook, stirring, until wilted, 2-3 minutes. Transfer to a medium bowl. Heat another drizzle of oil in same pan over medium-high heat. Add zucchini and garlic; season with salt and pepper. Cook, stirring, until zucchini is browned and tender, 4-5 minutes. Transfer to a plate. (Reserve pan.)
4. To bowl with spinach, add cream cheese, mozzarella, half the Italian Seasoning, salt and pepper. Stir until well combined. Pat salmon dry with paper towels. Using a sharp knife parallel to the cutting board, carefully cut a horizontal slit into the center of each fillet, leaving 1 inch intact on the opposite side (do not cut all the way through). Open each fillet like a book; divide spinach-cheese filling between fillets, then fold closed. Season outside of salmon with remaining Italian Seasoning, salt and pepper.
5. Heat a drizzle of oil in the same pan used for veggies over medium-high heat. Add salmon and cook until golden, 2-3 minutes per side. Transfer salmon to a baking sheet. Bake on middle rack until salmon is cooked through, 10-12 minutes. Melt 1 TBSP butter (2 TBSP for 4 servings) in the pan used for salmon over medium heat. Add stock concentrate, mustard, ¼ cup water (½ cup for 4) and juice from half the lemon. Cook, stirring occasionally, until mixture has thickened, 2-3 minutes. Taste and season with salt and pepper.
6. Add lemon zest to pot with rice; fluff with a fork. Divide rice, zucchini and salmon between plates. Top salmon with pan sauce; serve with remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use chicken instead of salmon?

Yes, you can substitute boneless skinless chicken breasts or cutlets. Adjust cooking time as needed to ensure chicken is cooked through (165°F internal temperature).

How do I store leftovers?

Store leftover stuffed salmon, rice and zucchini separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in the microwave or oven.

Can I make this recipe dairy-free?

You can use dairy-free cream cheese and mozzarella alternatives. The flavor and texture may vary slightly, but it will still be delicious.