Spinach-Artichoke Stuffed Salmon with Roasted Asparagus

Why You’ll Love This Recipe

• Restaurant-worthy stuffed salmon that’s simple enough for a weeknight.
• Creamy spinach-artichoke filling brings classic dip flavors to juicy fish.
• One-pan bake with roasted asparagus means fewer dishes and easy cleanup.
• Bright lemon and herbs keep everything fresh and balanced.

Grocery List

• Produce: 1 lb asparagus, 1 lemon, 2 garlic cloves, fresh parsley or dill
• Dairy: Cream cheese (4 oz), plain Greek yogurt, shredded mozzarella, grated Parmesan
• Pantry: Canned artichoke hearts, frozen chopped spinach, olive oil, kosher salt, black pepper, sweet paprika, red pepper flakes (optional)

Full Ingredients

Salmon

• 4 salmon fillets (6 oz/170 g each), skin-on
• 1 tbsp olive oil
• 3/4 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp sweet paprika

Spinach-Artichoke Filling

• 4 oz (113 g) cream cheese, softened
• 1/4 cup plain Greek yogurt
• 5 oz (140 g) frozen chopped spinach, thawed and squeezed very dry
• 1 cup (about 140 g) canned artichoke hearts, well drained and chopped
• 1/3 cup (30 g) shredded mozzarella
• 1/4 cup (25 g) finely grated Parmesan
• 2 garlic cloves, minced
• 1 tsp lemon zest
• 2 tsp fresh lemon juice
• 1/4 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• Pinch red pepper flakes (optional)

Asparagus

• 1 lb (450 g) asparagus, woody ends snapped off
• 1 tbsp olive oil
• 1/4 tsp kosher salt
• Pinch freshly ground black pepper

To Serve

• Lemon wedges
• 2 tbsp chopped fresh parsley or dill

Step-by-Step Instructions

Step 1: Heat the oven and prep the pan

Preheat the oven to 400°F (200°C) with a rack in the center. Line a large rimmed sheet pan with parchment paper for easy cleanup. Pat the salmon fillets dry with paper towels so the seasoning adheres well.

Step 2: Make the spinach-artichoke filling

In a medium bowl, stir together the cream cheese and Greek yogurt until smooth. Fold in the spinach (squeezed very dry), chopped artichoke hearts, mozzarella, Parmesan, garlic, lemon zest, lemon juice, salt, pepper, and red pepper flakes (if using). The mixture should be thick and scoopable.

Step 3: Create pockets in the salmon

Using a small sharp knife, make a horizontal slit along the thickest side of each fillet to form a pocket, leaving about 1/2 inch uncut on each end and the bottom so the filling stays enclosed. Take care not to cut through the skin. Season the outside of each fillet with 1/2 tsp of the salt and 1/4 tsp pepper.

Step 4: Stuff and secure

Spoon 2–3 tablespoons of filling into each pocket, gently pressing to distribute it evenly. If needed, secure the opening with 1–2 toothpicks inserted diagonally through the seam. Brush the tops with 1 tbsp olive oil and sprinkle with paprika for color.

Step 5: Season the asparagus

Toss the asparagus with 1 tbsp olive oil, 1/4 tsp salt, and a pinch of pepper. Spread it in an even layer on the prepared sheet pan. Place the stuffed salmon fillets on top of or nestled among the asparagus, spacing them evenly.

Step 6: Bake to juicy perfection

Bake for 14–16 minutes, until the thickest part of the salmon registers 125–130°F (52–54°C) on an instant-read thermometer for medium doneness (or up to 145°F/63°C for well-done per USDA). If you’d like extra color, broil on high for 1–2 minutes, watching closely.

Step 7: Finish and serve

Let the salmon rest on the pan for 3 minutes so juices redistribute. Remove any toothpicks. Shower with chopped parsley or dill and serve with lemon wedges for squeezing over the salmon and asparagus.

Pro Tips

• Squeeze the spinach bone-dry. Excess moisture thins the filling and can make the salmon steam instead of roast.
• Cut the pocket along the natural seam of the fillet to avoid tearing; keep a 1/2-inch buffer on the ends so the filling stays put.
• Use skin-on fillets for structure. The skin helps the salmon stay moist and makes the pocket easier to fill.
• Check temp early at 12 minutes if your fillets are thinner than 1 inch; stuffed salmon can cook faster than you think.
• For extra texture, sprinkle a teaspoon of Parmesan over each fillet during the last 2 minutes of baking.

Variations

• Air Fryer: Cook at 375°F (190°C) for 10–12 minutes, checking for 125–130°F internal. Air-fry asparagus separately at 380°F (193°C) for 7–9 minutes.
• Lighter Filling: Swap half the cream cheese for part-skim ricotta and use nonfat Greek yogurt. Add extra lemon zest to brighten.
• Spicy-Tangy: Stir 1 tbsp chopped sun-dried tomatoes and 1/2 tsp crushed red pepper into the filling.

Storage & Make-Ahead

Make the spinach-artichoke filling up to 3 days in advance; refrigerate in an airtight container. You can assemble the stuffed fillets up to 24 hours ahead—cover tightly and refrigerate; add 1–2 extra minutes to the bake time. Leftover cooked salmon keeps 2 days in the fridge. Reheat gently at 275°F (135°C) for 10–12 minutes or until warm; avoid microwaving on high, which can dry the fish. Freezing is not recommended due to the dairy-based filling.

Nutrition (per serving)

Approximate: 600 calories; 39 g fat; 8 g carbohydrates; 2 g fiber; 45 g protein; 820 mg sodium.