Take ordinary salmon to a new level with this Creamed Spinach-Stuffed Salmon recipe. Salmon stuffed with mayonnaise, PHILADELPHIA Garlic & Herb Cream Cheese Spread, spinach, fresh dill and more make up this Creamed Spinach-Stuffed Salmon recipe that your family will love.
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained and squeezed dry
1 Tbsp. chopped julienne-cut sun-dried tomatoes
1-1/2 lb. skin-on salmon fillet
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Let's Make It
Heat oven to 400°F.
Mix mayo, lemon zest, lemon juice and 1 tsp. dill until blended. Reserve half the mayo mixture for later use.
Mix remaining mayo mixture with cream cheese spread in medium bowl until blended. Add spinach and tomatoes; mix well.
Use sharp knife to cut salmon fillet horizontally in half, being careful to not cut through to opposite side of fillet. Place on rimmed baking sheet sprayed with cooking spray.
Open salmon fillet. Spoon spinach mixture onto bottom half of fillet; cover with top of fillet. Brush with reserved mayo mixture. Cover loosely with foil.
Bake 22 to 24 min. or until fish flakes easily with fork, removing foil after 20 min. Sprinkle with remaining dill.
Prepare using PHILADELPHIA Chive & Onion Cream Cheese Spread.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 4g
Dietary Fiber less than 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.