This dish combines the rich, smoky flavors of blackened salmon with creamy, savory spinach and parmesan stuffing, creating a culinary experience that is not only delicious but also visually stunning.
Ingredients
Scale:
4 (6 oz) salmon fillets, skinless
2 tablespoons blackened seasoning (store-bought or homemade)
1 tablespoon olive oil
2 cups fresh spinach, chopped
1 cup ricotta cheese
½ cup grated Parmesan cheese
1 clove garlic, minced
1 teaspoon lemon juice
Salt and pepper to taste
1 tablespoon butter
1 cup heavy cream
¼ cup grated Parmesan cheese
Instructions
Prepare the filling: In a medium bowl, mix together the chopped spinach, ricotta cheese, grated Parmesan cheese, minced garlic, lemon juice, salt, and pepper. Stir thoroughly until all ingredients are well combined, ensuring a uniform filling. Set aside to allow the flavors to meld.
Preheat the oven to 375°F (190°C).
Pat the salmon fillets dry with a paper towel. Rub each fillet with olive oil and generously coat with blackened seasoning on both sides.
Using a sharp knife, cut a pocket in each salmon fillet. Fill the pocket with the spinach and Parmesan mixture, pressing gently to secure the filling.
In a large oven-safe skillet over medium-high heat, sear the st￭ salmon for about 3-4 minutes on each side until a nice crust forms.
Transfer the skillet to the preheated oven and bake for about 10-12 minutes, or until the salmon is cooked through and flakes easily with a fork.
In a small saucepan over medium heat, melt the butter. Add the heavy cream and bring to a gentle simmer. Stir in the grated Parmesan cheese and season with salt and pepper. Cook until the sauce thickens slightly, about 3-5 minutes.
Once the salmon is done, drizzle the creamy Parmesan sauce over the top and serve hot.
