Description
Picture this: a sizzling filet of salmon, perfectly seasoned with a smoky blackened crust, oozing with a creamy spinach and Parmesan filling.
Ingredients
For the Blackened Salmon:
- 4 salmon fillets (6 oz each), skin removed
- 2 tbsp olive oil
- 1 tbsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cayenne pepper (adjust for spice level)
- ½ tsp dried thyme
- ½ tsp dried oregano
- Salt and pepper to taste
For the Spinach & Parmesan Filling:
- 2 cups fresh spinach, chopped
- 2 cloves garlic, minced
- 1 tbsp olive oil
- ½ cup Parmesan cheese, grated
- 2 tbsp cream cheese
- 1 tbsp heavy cream
- Salt and pepper to taste
Instructions
Begin by preparing the filling.
In a skillet, heat olive oil over medium heat and sauté the garlic until fragrant.
Toss in the spinach, cooking until wilted.
Remove from heat and stir in Parmesan, cream cheese, and a splash of heavy cream.
Season with salt and pepper, then set aside to cool slightly.
Take your salmon fillets and make a deep slit in the center of each, creating a pocket.
Spoon the spinach-Parmesan mixture into each pocket, pressing gently to seal.
In a small bowl, combine the paprika, garlic powder, onion powder, cayenne, thyme, and oregano.
Rub this spice mix generously over the salmon fillets.
Heat a large skillet over medium-high heat with a drizzle of olive oil.
Place the salmon fillets in the skillet, seam side up, and sear for 3–4 minutes per side until the blackened crust forms and the salmon is cooked through.
Serve hot, garnished with a sprinkle of fresh parsley if desired.