Stuffed Salmon with Creamy Spinach and Roasted Potatoes

This impressive stuffed salmon dish is perfect for a special dinner at home. Tender salmon fillets are filled with a rich, steakhouse-style creamed spinach, then seared and roasted to perfection. Paired with crispy roasted potatoes and tender garlicky asparagus, every bite is balanced and flavorful.

A delicate lemon-shallot sauce drizzled over the salmon adds a bright, tangy finish that ties the whole meal together. Despite its elegant presentation, this recipe comes together easily with simple ingredients and clear steps. Whether you’re cooking for a date night or a family celebration, this dish is sure to impress.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

5 ounce SpinachView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

6 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust racks to top and middle positions and preheat oven to 450°F. Wash and dry produce. Cut potatoes into ½-inch-thick wedges. Halve, peel and thinly slice half the shallot; finely dice remaining half. Trim and discard woody bottom ends from asparagus. Zest and quarter lemon.
2. Toss potatoes on a baking sheet with a drizzle of oil (large drizzle for 4 servings), salt and pepper. Roast on top rack until browned and tender, 20-25 minutes.
3. While potatoes roast, heat a drizzle of oil in a large pan over medium-high heat. Add sliced shallot and a pinch of salt; cook, stirring, until browned and slightly softened, 1-2 minutes. Stir in spinach; cook, stirring, until wilted, 2-4 minutes. Turn off heat; transfer to a medium bowl. Wipe out pan. Add sour cream, half the cream cheese and half the garlic powder (you’ll use the rest in Step 5) to same bowl; stir to combine. Season with salt and pepper.
4. Pat salmon dry with paper towels. Place, skin sides down, on a clean work surface. Using a sharp knife, cut a slit lengthwise down the center of the flesh sides (be careful not to cut through the skin!). Rub all over with a drizzle of oil; season with salt and pepper. (Make sure to season inside the cuts too!) Place salmon, skin sides down, on one side of a second lightly oiled baking sheet. Stuff salmon with spinach filling (it’s OK if they seem overstuffed).
5. Toss asparagus on opposite side of same sheet with a drizzle of oil (large drizzle for 4 servings), remaining garlic powder, salt and pepper. Roast on middle rack until salmon is cooked through and asparagus is tender, 12-15 minutes. TIP: If asparagus is done before salmon, remove from sheet and continue roasting salmon.
6. Meanwhile, heat a drizzle of oil in pan used for spinach over medium heat. Add diced shallot and a pinch of salt. Cook, stirring, until shallot is softened and translucent, 3-5 minutes. Whisk in ¼ cup water (⅓ cup for 4 servings), stock concentrate and remaining cream cheese. Cook, stirring, until thickened, 1-2 minutes. Turn off heat. Stir in a pinch of lemon zest, juice from one lemon wedge (two wedges for 4) and 1 TBSP butter (2 TBSP for 4) until melted and combined. Season with salt and pepper.
7. Divide salmon, asparagus and potatoes between plates. Spoon sauce over salmon. Serve with remaining lemon wedges on the side. ***Salmon is fully cooked when internal temperature reaches 145°F.***

Recipe Tips

FAQ

Can I use frozen salmon for this recipe?

Yes, but thaw it completely in the refrigerator overnight and pat it dry before cooking. Adjust cooking time as needed.

Can I substitute the asparagus with another vegetable?

Absolutely. Green beans, broccoli or zucchini would work well. Adjust roasting time accordingly.

How do I know when the salmon is fully cooked?

The salmon is done when it flakes easily with a fork and the internal temperature reaches 145°F.