Shrimp and Spinach Stuffed Salmon

Grain Free & Gluten Free Shrimp & Spinach Stuffed Salmon. | http://asprinklingofcayenne.com

It’s a dark, windy, and stormy night ’round here, and we really needed some comfort food to knock the chill out of our bones. I broke out the 12-inch cast iron skillet and baked up shrimp and spinach stuffed salmon. It worked. We are now full and comforted and oh-so-relaxed.

What I like about stuffed salmon is that it’s healthy and indulgent at the same time. Each bite of the rich, creamy spinach and shrimp stuffing gives you that restaurant-quality satisfaction, while every nibble of the baked salmon floods your body with heart-healthy fat. It’s a win-win situation and pretty easy to put together, even on a weeknight.

How to Make Ultra-Flavorful Shrimp and Spinach Stuffed Salmon

The secret to making this stuffed shrimp salmon recipe is to season the shrimp with herbs and spices while you prep the rest of the ingredients. In minutes, the shrimp develops its own yum-de-ya-yum flavor profile from absorbing the fresh dill, grated garlic, paprika, cayenne pepper, and lemon zest. This infuses each bite of the prepared shrimp and spinach stuffed salmon with a distinctive deliciousness that makes it the perfect comfort food for your own dark, windy and stormy night…yep.

shrimp seasoning with dill, lemon and garlic

While the shrimp is working hard for you in the seasoning bowl, preheat the oven to 400 degrees F. Sprinkle two salmon fillets with SP&C. Slice the top of each filet down the middle to create a stuffing pouch.

Melt the butter in a medium-sized saucepan. Add the sliced mushrooms, and cook for about 7 minutes, or until tender. Pour in the seafood stock, half-n-half, Parmesan cheese, and cream cheese. Add the spinach, cover for about 3 minutes, or until spinach is wilted. Stir in the seasoned shrimp, and cook for two minutes. Sprinkle in more paprika and SP&C, if desired.

Fill and top each salmon filet with the spinach and shrimp stuffing. Place on a greased cast iron skillet.

Bake for 20 minutes. Eat each yummy, comforting bite til it’s gone, gone, gone…

stuffed salmon on a white plate

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Shrimp and Spinach Stuffed Salmon
 
Prep time
Cook time
Total time
 
A highly flavorful stuffing makes this Shrimp and Spinach Stuffed Salmon taste like you spent all day preparing it, but its actually ready in less than one hour.
Author:
Recipe type: Main Dish
Cuisine: Southern
Serves: 2
Ingredients
  • 2 8 to 10 ounce salmon fillets
  • 1 cup raw shrimp, peeled and deveined
  • Shrimp Seasoning
  • ½ teaspoon lemon zest
  • 1 teaspoon fresh dill, chopped
  • 1 grated garlic clove
  • ¼ teaspoon paprika
  • salt, pepper, and cayenne pepper to taste
  • Shrimp and Spinach Stuffing
  • 2 tablespoons butter or olive oil
  • 4 button or baby bella mushrooms, sliced
  • ¼ cup gluten free shrimp stock
  • 2 tablespoons half-n-half
  • 2 ounces softened cream cheese
  • ¼ cup grated Parmesan cheese
  • 11/2 cups fresh baby spinach
  • salt, pepper, and cayenne pepper to taste
Instructions
  1. Combine shrimp, lemon zest, dill, and grated garlic in a small bowl. Set aside.
  2. Preheat oven to 400 degrees F.
  3. Season salmon fillets with SP&C to taste.
  4. In a saucepan, melt butter over medium high fire. Add mushrooms, and cook for about 7 minutes, or until soft.
  5. Pour in the stock, half-n-half, cream cheese, and Parmesan cheese to pan, stir to combine.
  6. Add the baby spinach, and cover for about 3 minutes, or until wilted.
  7. Place the seasoned shrimp in the pan. Cook for an additional 2 minutes. Add additional paprika and SP&C, if desired.
  8. Fill and top each salmon fillet with the stuffing.
  9. Place in a greased cast iron skillet.
  10. Bake for 20 minutes, or until cooked through.
Notes
Try the stuffing with any other thick fish fillets you have on hand, such as tuna. If you only have thin fillets on hand, use ⅓ to half of the amount of stuffing called for in the recipe.
Nutrition Information
Calories: 898 Fat: 61.3g Saturated fat: 23.6g Carbohydrates: 7.3g Sugar: 2.2g Sodium: 2612.8mg Fiber: 1.6g Protein: 77g Cholesterol: 356.3mg
 

Ultra-flavorful and easy to make, this Shrimp and Spinach Stuffed Salmon from A Sprinkling of Cayenne is midweek pick-me up fare. http://asprinklingofcayenne.com/shrimp-spinach-stuffed-salmon/