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Creamy Tuscan Shrimp Stuffed Salmon Recipe

Creamy Tuscan Shrimp Stuffed Salmon

There’s something magical about the combination of fresh seafood and vibrant flavors that take you straight to the coast of Italy. This dish is incredibly easy and quick to whip up, making it perfect for impressing family or guests.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

For the Stuffed Salmon
  • 4 fillets salmon Fresh and flaky
  • 8 oz shrimp peeled and deveined
  • 1 cup spinach chopped
  • 1 cup cherry tomatoes halved
  • 1/2 cup cream cheese softened
  • 1/2 cup heavy cream
  • 1/2 cup Parmesan cheese grated
  • 2 cloves garlic minced
  • 1 tsp Italian seasoning
For Cooking
  • Olive oil
  • Salt and pepper to taste
  • Fresh basil for garnish

Equipment

  • Skillet
  • baking sheet
  • Parchment paper
  • Mixing bowl

Method
 

  1. Step 1: Preheat the oven to 375°F (190°C).
  2. Step 2: In a skillet over medium heat, add a drizzle of olive oil. Add the minced garlic and sauté until fragrant.
  3. Step 3: Add the shrimp to the skillet and cook until pink, about 2-3 minutes. Remove from heat and set aside.
  4. Step 4: In a bowl, combine the cream cheese, heavy cream, Parmesan cheese, Italian seasoning, salt, and pepper. Mix until smooth.
  5. Step 5: Stir in the cooked shrimp, chopped spinach, and cherry tomatoes into the cream mixture.
  6. Step 6: Cut a pocket in each salmon fillet and stuff with the creamy shrimp mixture.
  7. Step 7: Place the stuffed salmon fillets on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt and pepper.
  8. Step 8: Bake in the preheated oven for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork.
  9. Step 9: Garnish with fresh basil before serving.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. For a lighter version, swap out the heavy cream for Greek yogurt.