Directions
- Preheat your oven to 200°C (400°F).
- In a small skillet, heat olive oil over medium heat. Sauté the onion and garlic until softened and fragrant, about 3–4 minutes. Remove from heat and let cool slightly.
- In a mixing bowl, combine the sautéed onion and garlic, cream cheese, breadcrumbs, Parmesan cheese, parsley, lemon juice, salt, and pepper. Mix until smooth.
- Using a sharp knife, make a slit or pocket along the side of each salmon fillet. Be careful not to cut all the way through.
- Spoon the prepared stuffing into each salmon pocket, pressing gently to fill evenly.
- Place the stuffed salmon fillets on a parchment-lined baking tray. Lightly drizzle with olive oil.
- Bake in the preheated oven for 15–20 minutes, or until the salmon is cooked through and flakes easily with a fork.
- Remove from the oven and let rest for a few minutes before serving.
Recipe Details
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Difficulty: Medium
Variations & Substitutions
- Spinach & Feta Filling: Substitute the cream cheese mixture with sautéed spinach and crumbled feta.
- Pesto Salmon: Add 2 tbsp of pesto to the stuffing for an herby, nutty twist.
- Gluten-Free: Use gluten-free breadcrumbs or crushed almonds instead of regular breadcrumbs.
- Seafood Twist: Mix in finely chopped cooked shrimp or crab meat into the stuffing for a seafood medley.
Serving Suggestions
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