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.
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 12-inch cast iron skillet.
Bake for 20 minutes. Eat each yummy, comforting bite til it's gone, gone, gone...
P.S. Please check out this link from my friends over at RecipeLion.com that helps you use up spinach in several delectable ways. Most of the recipes are easy to make gluten free, but if you have any questions on how to make any of these recipes allergen-friendly for your family, please reach out to me and I will help you figure it out. 🙂
Shrimp and Spinach Stuffed Salmon
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 or chicken broth
- 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
- Combine shrimp, lemon zest, dill, and grated garlic in a small bowl. Set aside.
- Preheat oven to 400 degrees F.
- Season salmon fillets with SP&C to taste.
- In a saucepan, melt butter over medium high fire. Add mushrooms, and cook for about 7 minutes, or until soft.
- Pour in the stock, half-n-half, cream cheese, and Parmesan cheese to pan, stir to combine.
- Add the baby spinach, and cover for about 3 minutes, or until wilted.
- Place the seasoned shrimp in the pan. Cook for an additional 2 minutes. Add additional paprika and SP&C, if desired.
- Fill and top each salmon fillet with the stuffing.
- Place in a greased cast iron skillet.
- Bake for 20 minutes, or until cooked through.
Notes
The information shown is an estimate provided by a third-party, online computer-generated nutrition calculator, not a registered dietitian or certified nutritionist. Actual nutritional content will vary based upon brands used, measuring methods and individual portion sizes, along with other factors.
See our full nutrition disclaimer here.Nutrition
Bean says
Great recipe
Lyn Corinne Liner says
Thanks so much!