Salmon Stuffed with Ricotta and Spinach
This Salmon Stuffed with Ricotta and Spinach combines rich, creamy ricotta and fresh spinach for a savory, mouthwatering filling that perfectly complements the delicate salmon. It’s a quick and easy dish, ready in under 30 minutes.
The simple yet flavorful ingredients make this meal ideal for a satisfying lunch or dinner. With just a few steps, you can elevate the taste of your salmon with a creamy, garlicky stuffing that’s irresistible.
Serve it with a wedge of lemon, your favorite vegetables, or quinoa to complete this balanced, nutritious meal that’s sure to impress!
Salmon Stuffed with Ricotta and Spinach – Ingredients
Fresh salmon fillets serve as the perfect canvas, their delicate texture holding the flavorful, creamy filling. Ricotta brings a smooth, cheesy richness that complements the vibrant spinach, while a hint of garlic enhances the dish with a savory depth. Olive oil provides the necessary base for marinating and searing, and a touch of unsalted butter ensures a golden, crispy finish. Seasonings like salt and paprika elevate each bite, adding balance and subtle warmth to this savory dish.
Recipe Tips
- Choosing the Right Salmon: When selecting salmon fillets, opt for fresh, firm fillets that are free from any fishy odor. Wild-caught salmon tends to have a richer flavor, but farmed salmon can work well too. Make sure the fillets are thick enough to hold the stuffing without breaking.
- Season the Filling Well: The ricotta-spinach mixture is the star of this recipe, so be sure to season it generously with salt, pepper, and garlic. You can also add a pinch of nutmeg or Italian herbs like oregano for an extra layer of flavor. Be mindful not to overstuff the fillets, as this can make them difficult to cook evenly.
- Perfect Searing Technique: To achieve a golden, crispy exterior while keeping the inside moist, make sure the pan is hot before adding the salmon fillets. Searing for 3-4 minutes on each side will create a beautiful crust. Don’t overcrowd the pan; cook the fillets in batches if necessary to maintain even heat.
What to Serve with Recipe
- Light Roasted Vegetables: A side of roasted vegetables such as asparagus, zucchini, or carrots complements the creamy filling of the stuffed salmon. Toss the vegetables with olive oil, salt, pepper, and a drizzle of lemon juice before roasting. This adds a fresh and healthy balance to the rich salmon dish.
- Garlic Mashed Potatoes: Creamy mashed potatoes with a hint of garlic are a comforting side dish that pairs perfectly with salmon. The velvety texture of the potatoes complements the savory filling, and the garlic adds depth without overpowering the delicate salmon flavor.
- Quinoa Salad: A light quinoa salad with chopped cucumbers, tomatoes, and a lemony dressing provides a refreshing contrast to the rich salmon. Quinoa offers a healthy, nutty base, and the vegetables add a crunchy, fresh bite to balance the creamy stuffing.
FAQ
1. Can I use frozen salmon fillets for this recipe?
Yes, frozen salmon can be used, but be sure to thaw it thoroughly in the refrigerator before cutting the pocket and stuffing. This ensures the fillets cook evenly and maintain their texture.
2. What can I use instead of ricotta cheese?
If you prefer a different cheese, softened cream cheese works well as a substitute. It offers a similar creamy texture with a slightly tangy flavor that still complements the spinach filling.
3. Can I make this recipe ahead of time?
Yes, you can prepare the stuffed salmon up to a day in advance. Simply stuff the fillets and store them covered in the fridge until you’re ready to cook. When ready, sear them as directed.
4. How do I know when the salmon is cooked through?
The salmon should be opaque and flake easily with a fork when it’s fully cooked. If you’re using a meat thermometer, the internal temperature should reach 145°F (63°C).
Salmon Stuffed with Ricotta and Spinach
Ingredients
- 2 salmon fillets
- 100 g ricotta cheese
- 2 cups fresh spinach
- 1 garlic clove crushed
- Olive oil for marinating
- Salt and pepper to taste
- Paprika to taste
- 1 tablespoon unsalted butter
- Lemon wedges for serving (optional)
- Vegetables or quinoa for serving (optional)
Instructions
- Begin by cutting a pocket into each salmon fillet, ensuring not to cut all the way through. Drizzle the fillets with a small amount of olive oil, then season generously with salt and pepper. Set the fillets aside in the fridge to marinate for 10 minutes.
- While the salmon is marinating, prepare the filling by combining the spinach, ricotta cheese, and crushed garlic in a bowl. Season the mixture with salt, pepper, and a pinch of paprika, then stir until everything is well incorporated.
- After marinating, stuff each salmon fillet with the ricotta-spinach filling, ensuring the pocket is filled evenly.
- Heat the butter in a frying pan over medium heat. Once hot, carefully place the stuffed salmon fillets into the pan and cook for 3-4 minutes per side, or until the fillets are golden and crispy on the outside.
- Serve the salmon with a wedge of lemon and your choice of vegetables or quinoa for a complete meal.
