I like preparing this creamed spinach-stuffed salmon with garlic shrimp when I want a rich, satisfying meal that feels elegant but still easy to make at home. The salmon stays tender and flaky, the spinach filling is smooth and creamy, and the garlic shrimp adds a buttery seafood finish that makes the dish feel complete and indulgent.
Why You’ll Love This Recipe
I enjoy this recipe because it combines bold flavors with simple steps. I get a balanced meal with seafood protein, creamy vegetables, and comforting garlic butter notes. I also like how it looks impressive on the plate while staying practical enough for a weeknight dinner.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
For the salmon
2 large salmon fillets
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon paprika
1 tablespoon olive oil
For the creamed spinach filling
2 cups fresh spinach
3 ounces cream cheese
¼ cup heavy cream
¼ cup grated Parmesan cheese
2 cloves garlic, minced
¼ teaspoon salt
¼ teaspoon black pepper
For the garlic shrimp
8 ounces raw shrimp, peeled and deveined
2 tablespoons butter
3 cloves garlic, minced
¼ teaspoon red pepper flakes
1 tablespoon lemon juice
1 tablespoon chopped fresh parsley
Directions
I begin by preheating the oven to 375°F (190°C). I carefully slice a pocket into the side of each salmon fillet, making sure not to cut all the way through. I season the salmon with salt, black pepper, and paprika, then lightly brush it with olive oil.
In a skillet over medium heat, I sauté the garlic in a small amount of olive oil until fragrant. I add the spinach and cook it until wilted. I lower the heat and stir in the cream cheese, heavy cream, and Parmesan, mixing until smooth and creamy. I season the mixture with salt and black pepper.
I spoon the creamed spinach into each salmon pocket and place the fillets in a baking dish. I bake the salmon for 15 to 18 minutes, until it flakes easily with a fork.
While the salmon bakes, I melt the butter in another pan. I add the garlic and red pepper flakes, then cook the shrimp until pink and opaque, about 2 to 3 minutes per side. I finish the shrimp with lemon juice and fresh parsley.
I serve the garlic shrimp alongside or over the stuffed salmon, spooning the garlic butter sauce on top.
Servings And Timing
I usually make this recipe for 2 servings.
Preparation time: 15 minutes
Cooking time: 20 minutes
Total time: 35 minutes
Variations
I sometimes replace spinach with kale or Swiss chard for a deeper flavor. When I want extra creaminess, I add a small amount of shredded mozzarella to the filling. For a lighter option, I reduce the cream cheese slightly and add a splash of milk instead.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 2 days. When reheating, I prefer using the oven at a low temperature or a skillet over gentle heat to keep the salmon moist and the shrimp tender.
FAQs
Can I use frozen salmon?
I can use frozen salmon as long as I thaw it completely and pat it dry before stuffing and cooking.
How do I know the salmon is fully cooked?
I check that the salmon flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
Can I prepare the filling in advance?
I often make the creamed spinach filling up to one day ahead and store it in the refrigerator.
What can I serve with this dish?
I like serving this with rice, roasted vegetables, or mashed potatoes to balance the creamy flavors.
Can I make this recipe without shrimp?
I sometimes skip the shrimp and serve only the stuffed salmon, and it still tastes rich and satisfying.
Conclusion
I enjoy making this creamed spinach-stuffed salmon with garlic shrimp when I want a comforting yet elegant dinner at home. The creamy filling, tender salmon, and buttery shrimp come together beautifully, making this a recipe I return to whenever I want something special and flavorful.
An elegant yet easy-to-make dish featuring salmon fillets stuffed with creamy spinach and served with buttery garlic shrimp—rich, satisfying, and packed with bold flavor.
Ingredients
2 large salmon fillets
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon paprika
1 tablespoon olive oil
2 cups fresh spinach
3 ounces cream cheese
¼ cup heavy cream
¼ cup grated Parmesan cheese
2 cloves garlic, minced (for spinach)
¼ teaspoon salt (for spinach)
¼ teaspoon black pepper (for spinach)
8 ounces raw shrimp, peeled and deveined
2 tablespoons butter
3 cloves garlic, minced (for shrimp)
¼ teaspoon red pepper flakes
1 tablespoon lemon juice
1 tablespoon chopped fresh parsley
Instructions
Preheat oven to 375°F (190°C).
Slice a pocket into the side of each salmon fillet without cutting all the way through. Season with salt, pepper, and paprika. Brush with olive oil.
In a skillet over medium heat, sauté minced garlic in olive oil until fragrant. Add spinach and cook until wilted.
Lower heat and stir in cream cheese, heavy cream, and Parmesan. Cook until smooth. Season with salt and pepper.
Spoon spinach filling into the salmon pockets and place fillets in a baking dish. Bake for 15–18 minutes, or until salmon flakes easily with a fork.
While salmon bakes, melt butter in a skillet. Add garlic and red pepper flakes, then add shrimp and cook 2–3 minutes per side until pink.
Finish shrimp with lemon juice and parsley.
Serve garlic shrimp on or beside salmon and spoon garlic butter over the top.
Notes
Substitute spinach with kale or Swiss chard for a different green.
Add mozzarella for a cheesier filling.
Use a splash of milk instead of some cream cheese for a lighter filling.
