Blackened Salmon Stuffed with Spinach & Parmesan

Blackened Salmon Stuffed with Spinach & Parmesan

Ingredients:

4 salmon fillets (skinless, about 6 oz each)
2 tbsp olive oil
1 tbsp paprika
1 tsp garlic powder
1 tsp onion powder
1/2 tsp cayenne pepper (adjust based on desired spice level)
1/2 tsp dried thyme
1/2 tsp dried oregano
Salt and pepper, to taste
For the Stuffing:

1 tbsp olive oil
2 cloves garlic, minced
4 cups fresh spinach (roughly chopped)
1/2 cup cream cheese, softened
1/2 cup grated Parmesan cheese
1/4 cup ricotta cheese (optional, for extra creaminess)
1/4 tsp nutmeg (optional, but adds a lovely depth)
Salt and pepper, to taste
 Instructions:
Prepare the spinach stuffing:

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
Add the spinach and cook until wilted, about 2-3 minutes. Remove from heat and let it cool slightly.
In a bowl, combine the cooked spinach with cream cheese, Parmesan cheese, ricotta cheese (if using), and nutmeg. Season with salt and pepper to taste. Mix until everything is well combined and creamy.
Prepare the blackened seasoning:

In a small bowl, mix together the paprika, garlic powder, onion powder, cayenne pepper, dried thyme, dried oregano, salt, and pepper.
Prepare the salmon:

Pat the salmon fillets dry with a paper towel. Use a sharp knife to carefully cut a pocket into the side of each fillet, making sure not to cut all the way through. The pocket should be big enough to stuff the spinach mixture into.
Rub each fillet generously with the blackened seasoning on both sides, pressing it in to coat the fish well.
Stuff the salmon:

Spoon the spinach mixture into the pocket of each salmon fillet, packing it in gently. Use toothpicks to secure the edges of the fillet if needed.
Cook the salmon:

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is hot, add the stuffed salmon fillets. Cook for about 4-5 minutes on each side, until the salmon is golden brown on the outside and cooked through (internal temperature should reach 145°F / 63°C). Be careful not to overcook the salmon—it should still be tender and juicy on the inside.
Serve:

Remove the toothpicks from the salmon before serving. Plate the stuffed salmon fillets with a squeeze of lemon for extra brightness and garnish with fresh herbs like parsley or dill.