Blackened Salmon Stuffed with Spinach & Parmesan

Serving Suggestions: Pair with roasted vegetables, garlic butter rice, or a simple side salad.
Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven to maintain texture.
Freezing: You can freeze the stuffed salmon before cooking. Thaw overnight in the fridge before searing and baking.
Variations
Spicy Kick: Add a pinch of cayenne pepper or red pepper flakes to the seasoning mix for extra heat.
Cheesy Upgrade: Mix in shredded mozzarella with the Parmesan for a gooier filling.
Grilled Option: Instead of pan-searing, grill the salmon over medium heat for about 4-5 minutes per side until cooked through.
FAQ
Can I use frozen salmon?
Yes! Thaw the salmon completely before making the pocket and stuffing it.

Can I make this dairy-free?
You can substitute dairy-free cream cheese and omit the Parmesan or use a plant-based alternative.

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.

Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes
Servings: 4