Blackened Salmon Stuffed with Spinach & Parmesan

Serve: Best served fresh, right out of the oven with a side of roasted vegetables or mashed potatoes.
Store: Leftover salmon can be stored in an airtight container in the fridge for up to 2 days. Reheat gently to avoid drying out the fish.
Variations:
Add Cheese: You can add more cheese to the stuffing, such as cream cheese, for extra creaminess.
Spicy Twist: Add a dash of cayenne pepper or chili flakes to the seasoning mix for a little heat.
FAQ:
Can I use frozen salmon fillets? Yes, just make sure to thaw the salmon completely before preparing this dish.

Can I substitute the spinach with another green? Yes, kale or arugula would work as alternatives to spinach.

Can I make this recipe ahead of time? While it’s best fresh, you can prepare the stuffing a day ahead and store it in the fridge. Assemble and cook the salmon the next day.

Enjoy this savory, blackened salmon stuffed with a creamy spinach and Parmesan filling! It’s a perfect combination of flavor, texture, and health.