Shrimp and Spinach Stuffed Salmon

This Shrimp and Spinach Stuffed Salmon is a restaurant-quality meal made simple in your own kitchen. Drawing inspiration from classic seafood preparations, this recipe elevates salmon to a new level of deliciousness. Perfect for a sophisticated weeknight dinner or a special occasion, it’s sure to impress. This recipe is also a fantastic option for those looking for a healthy shrimp dinner that’s both satisfying and nutritious. The combination of succulent salmon, savory shrimp, and vibrant spinach creates a harmonious blend of flavors and textures that you’ll absolutely love. Whether you’re following a keto diet and need a quick seafood meal or simply want an easy mexican shrimp inspired dinner that’s packed with nutrients, this dish is the answer.

Recipe Overview

Ingredients for Shrimp and Spinach Stuffed Salmon

• 4 oz salmon fillet, skin on or off
• 2 oz shrimp, peeled, deveined, and chopped into small pieces
• 1 cup spinach, chopped
• 2 oz cream cheese, softened
• 1 tbsp olive oil
• Salt and pepper to taste

Equipment Needed

• Baking sheet
• Small bowl
• Spoon
• Knife
• Cutting board

How to Make Shrimp and Spinach Stuffed Salmon – Step-by-Step Instructions

Follow these simple steps to create your flavorful and satisfying Shrimp and Spinach Stuffed Salmon. This recipe is perfect for creating a delicious and keto shrimp recipe. Prep becomes easier when you chop all your needed ingredients ahead of time. Enjoy making this quick seafood meal.

Step 1: Preheat Oven and Prepare Salmon

Preheat your oven to 400°F (200°C). Gently create a pocket in the salmon fillet by slicing it lengthwise almost all the way through, being careful not to cut all the way through the back.

Step 2: Mix the Filling

In a small bowl, combine the chopped shrimp, spinach, and softened cream cheese. Season with salt and pepper to taste. Mix well until all ingredients are evenly distributed.

Step 3: Stuff the Salmon

Carefully spoon the shrimp and spinach mixture into the pocket you created in the salmon fillet. Pack it in gently but firmly.

Step 4: Bake the Salmon

Drizzle the olive oil over the stuffed salmon fillet. Place the salmon on a baking sheet and bake in the preheated oven for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork. Baking time may vary depending on the thickness of the fillet.

Step 5: Serve

Carefully remove the baked Shrimp and Spinach Stuffed Salmon from the baking sheet. Let it rest for a few minutes before serving.

What to drink with Shrimp and Spinach Stuffed Salmon

Pair this delicious shrimp dish with our refreshing Creamy Keto Chocolate Avocado Shake for the perfect keto meal combination.

Tips for Making Perfect Shrimp and Spinach Stuffed Salmon

• Ensure the cream cheese is fully softened for easy mixing.
• Don’t overstuff the salmon, or the filling may spill out during baking.
• Adjust baking time depending on the thickness of the salmon fillet.
• For enhanced flavor, add a pinch of garlic powder or red pepper flakes to the filling.
• If you’re using frozen spinach, make sure to squeeze out excess water before using it.

Variations of Shrimp and Spinach Stuffed Salmon

For a spicy twist, add diced jalapeños to the shrimp and spinach filling for an easy mexican shrimp version. Another variation could involve swapping the spinach for kale or adding sun-dried tomatoes for a Mediterranean flair. For those on a keto diet, make sure to use full-fat cream cheese and consider adding a sprinkle of parmesan cheese to the filling for added flavor to your healthy shrimp dinner.

Serving Suggestions

Serve the Shrimp and Spinach Stuffed Salmon hot, garnished with a lemon wedge and a sprinkle of fresh parsley. It pairs perfectly with a side of roasted vegetables, quinoa, or a light salad. For a more elegant presentation, drizzle a balsamic glaze over the salmon before serving.

Storage Instructions

Store any leftover Shrimp and Spinach Stuffed Salmon in an airtight container in the refrigerator for up to 2 days. For longer storage, you can freeze the cooked salmon. Wrap it tightly in plastic wrap and then in foil before freezing. Reheat the salmon in the oven or microwave until warmed through.

Nutritional Information

FAQ About Shrimp and Spinach Stuffed Salmon

Can I make Shrimp and Spinach Stuffed Salmon ahead of time?

Yes, you can prepare the filling ahead of time and store it in the refrigerator for up to 24 hours. However, it’s best to stuff the salmon just before baking to prevent the salmon from becoming soggy. This way you have a quick seafood meal at your fingertips.

Can I use frozen shrimp for this keto shrimp recipe?

Yes, you can use frozen shrimp. Just make sure to thaw it completely and pat it dry before chopping and mixing it with the spinach and cream cheese.

Give this Shrimp and Spinach Stuffed Salmon a try – it’s a flavorful, healthy, and easy meal that you’ll want to make again and again. Share your culinary creations with us, we’d love to see them!

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