Ingredients:

  • 5 oz Fresh Spinach (or 100g frozen, thawed and squeezed dry)
  • 1 Tbsp Unsalted Butter
  • 1 small Shallot, finely minced
  • 2 large Garlic Cloves, crushed
  • 3 oz full-fat Cream Cheese, softened at room temperature
  • 1/4 cup full-fat Ricotta Cheese, well-drained
  • 2 Tbsp grated Parmesan Cheese
  • 1 Tbsp chopped Fresh Dill
  • 1 tsp Lemon Zest
  • 1/2 tsp Salt (Kosher or Sea)
  • 1/4 tsp Black Pepper
  • 4 (6 oz each) center-cut Salmon Fillets, minimum 1-inch thick
  • 1 Tbsp Olive Oil
  • 1/2 tsp Smoked Paprika

Instructions:

  1. Sauté Aromatics: Melt the butter in a small pan over medium heat. Add the minced shallot and sauté until softened (about 3 minutes). Add the crushed garlic and cook for 1 minute until fragrant. Remove from heat and set aside to cool slightly.
  2. Wilt and Drain Spinach: If using fresh spinach, sauté it briefly in the same pan until wilted. If using frozen, thaw it thoroughly. Crucially, press the spinach very hard to remove all excess liquid. Chop coarsely.
  3. Combine Filling: In a mixing bowl, combine the softened cream cheese, ricotta, Parmesan, chopped dill, lemon zest, salt, pepper, the cooled shallot/garlic mixture, and the drained spinach.
  4. Chill Firmly: Stir well until fully combined. Cover the bowl and refrigerate for 15 minutes. This step is vital for easy stuffing.
  5. Preheat and Prep: Preheat the oven to 400°F (200°C). Line a baking tray with parchment paper.
  6. Create Pockets: Using a sharp paring knife, gently slice a deep horizontal pocket into the side of each salmon fillet. Slice about 2/3 of the way across, being careful not to cut through the sides or bottom.
  7. Season Fillets: Rub the outside of the salmon fillets with olive oil. Season generously with salt, pepper, and smoked paprika.
  8. Stuff the Fillets: Remove the filling from the fridge. Using a small spoon, fill each salmon pocket with the chilled cream mixture. Do not overstuff.
  9. Bake: Place the stuffed fillets onto the prepared baking sheet. Bake for 18 to 20 minutes.
  10. Check Doneness: The salmon is ready when the flesh flakes easily and the internal temperature reaches 145°F (63°C). Rest the stuffed salmon on the tray for 3–5 minutes before serving.