Blackened Salmon Stuffed with Spinach & Parmesan

Serving: Pair with roasted vegetables, mashed potatoes, or a fresh salad for a balanced meal.
Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating: Warm in the oven at 300°F (150°C) for 10 minutes or until heated through.
Variations
Cheese Swap: Try feta or goat cheese for a tangier filling.
Spice Adjustment: Omit cayenne for a milder blackened seasoning.
Add Protein: Toss in some cooked crab meat for an extra indulgent stuffing.
FAQ
Q: Can I use frozen salmon?
A: Yes! Thaw completely and pat dry before seasoning and stuffing.

Q: Can I cook this without an oven?
A: Yes! Cook covered on low heat for 10–12 minutes after searing.

Q: What can I use instead of spinach?
A: Kale or arugula work well as substitutes.

This Blackened Salmon Stuffed with Spinach & Parmesan is a restaurant-quality dish you can easily make at home. Let me know if you’d like a side dish recommendation!