Blackened Salmon Stuffed with Spinach & Parmesan

Serving: Pair with roasted vegetables, mashed cauliflower, or a light salad for a balanced meal.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
Reheating: Warm in the oven at 325°F (163°C) for 5-7 minutes, or until heated through. Avoid microwaving to prevent drying out the fish.
Variations
Cheese Swap: Try cream cheese or feta instead of mozzarella for a different creamy texture.
Spicy Kick: Add red pepper flakes to the filling for extra heat.
Low-Carb Side Ideas: Serve with steamed asparagus, garlic butter zucchini, or cauliflower rice.
FAQ
1. Can I use frozen salmon?
Yes, but make sure it’s fully thawed and patted dry before stuffing and cooking.

2. How do I know when the salmon is cooked?
The internal temperature should reach 145°F (63°C), and the salmon should flake easily with a fork.

3. Can I cook this without an oven?
Yes! After searing, cover the skillet with a lid and cook on low heat for an additional 8-10 minutes, until the salmon is fully cooked.

Nutrition Information
Calories: ~420 kcal per serving
Servings: 4
Enjoy this Blackened Salmon Stuffed with Spinach & Parmesan—a rich, flavorful dish that’s as easy as it is delicious!