Wider fillets work best for this salmon recipe because they’re easier to stuff than the skinny ones.
You could also serve the creamed spinach on the side if you don’t feel like stuffing the salmon.
Heat oil in a large skillet over medium-high heat.
Add shallots and garlic; cook, stirring often, until softened, about 2 minutes.
Stir in crushed red pepper; cook, stirring constantly, for 30 seconds.
Add spinach in batches; cook, stirring until wilted before adding more, about 3 minutes total.
Add mozzarella and cream cheese; stir until the cheeses melt.
Let cool for 10 minutes.
Place salmon fillets skin-side down on a clean work surface.
Transfer the salmon to the prepared baking sheet.
Sprinkle evenly with salt and pepper.
Fill each pocket with about 1/3 cup of the spinach mixture.
Bake until the salmon is opaque in the center, 8 to 10 minutes.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
