Stuffed Salmon Over Rice and Grilled Asparagus
(Healthy, Restaurant-Quality & Easy to Make at Home)
This Stuffed Salmon Over Rice and Grilled Asparagus recipe brings a restaurant-style dinner straight to your kitchen. Tender salmon fillets are filled with a creamy spinach-parmesan stuffing, then pan-seared or oven-baked and served over fluffy rice with perfectly grilled asparagus. It’s a balanced, wholesome meal that looks impressive but is surprisingly simple to prepare.
Why You’ll Love This Stuffed Salmon Recipe (Benefits)
Healthy & nutritious: Rich in omega-3s, protein, and vitamins
Restaurant-quality at home: Save money and skip takeout
Quick and easy: Ready in under 40 minutes
Versatile cooking options: Stove-top or oven-baked
Perfect balanced meal: Protein, vegetables, and carbs in one plate
Ingredients
Salmon
4 skinless salmon fillets
Salt and black pepper, to taste
2 tablespoons lemon juice
2 tablespoons olive oil, divided
1 tablespoon unsalted butter
Spinach Cream Cheese Filling
4 oz (120 g) cream cheese, room temperature
4 oz (120 g) frozen spinach, thawed and well drained
¼ cup finely grated Parmesan cheese
2 teaspoons minced garlic
Salt and pepper, to taste
Optional Garlic Butter Sauce
1 tablespoon unsalted butter
1 tablespoon minced garlic
1 tablespoon lemon juice
Grilled Asparagus
1 pound fresh asparagus (thick spears)
1 tablespoon extra virgin olive oil
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
To Serve
Cooked white or brown rice
Lemon wedges (optional)
Instructions
1. Prepare the Salmon
Place the salmon fillets on a flat surface. Season both sides with salt, pepper, 1 tablespoon olive oil, and lemon juice.
Using a sharp knife, cut a pocket about ¾ of the way through each fillet without cutting all the way through.
2. Make the Filling
Squeeze excess liquid from the spinach and discard.
In a bowl, combine spinach, cream cheese, Parmesan, and garlic. Season with salt and pepper. Mix until smooth.
3. Stuff the Salmon
Fill each salmon pocket with 1–2 tablespoons of the spinach mixture, spreading evenly.
Cooking Methods
Stove-Top Method
Heat butter and remaining olive oil in a skillet over medium-high heat.
Add salmon and cook for 6–7 minutes per side, until golden and cooked through.
Optional: cover and cook an additional 2–3 minutes if needed. Remove salmon and keep warm.
Garlic Butter (optional):
In the same pan, melt butter, add garlic and lemon juice, and sauté for 30 seconds until fragrant. Spoon over salmon.
Oven-Baked Method
Preheat oven to 350°F (175°C).
Place stuffed salmon in a lightly greased baking dish and bake for 10–15 minutes, until opaque and flaky.
Use pan juices to prepare garlic butter as above, if desired.
Grilled Asparagus
Preheat grill to 350–400°F.
Snap off woody ends of asparagus and discard. Toss spears with olive oil, salt, and pepper.
Grill for 6–10 minutes, turning occasionally, until tender with light char marks.
Finish with a drizzle of olive oil and a squeeze of lemon if desired.
To Serve
Serve the stuffed salmon over rice, alongside grilled asparagus. Add lemon wedges for extra freshness.
