Spinach & Shrimp Stuffed Salmon with Garlic Butter Shrimp
There’s something about a beautifully cooked salmon that feels a little bit special — like you’ve turned an ordinary evening into an occasion. And when that salmon is stuffed with creamy spinach and tender shrimp, then topped with garlicky, buttery shrimp and a bright squeeze of lemon? Well, that’s when dinner starts to feel downright luxurious.
This is the kind of meal you make when you want to impress — but also when you just want to treat yourself. It’s perfect for date night at home, a cozy Sunday dinner, or anytime you’re craving something comforting yet elegant. The salmon is flaky and rich, the filling is creamy and savory, and the garlic butter shrimp on top adds that irresistible sizzle and aroma that fills the whole kitchen.
When you cut into it and see that creamy spinach and shrimp tucked inside, it feels like a little surprise. And the first bite? Buttery, garlicky, bright from the lemon, and perfectly balanced. It’s the kind of dish that makes everyone pause for a second just to enjoy it.
Let’s make it together.
Ingredients
For the Salmon
4 salmon fillets (6–7 ounces each), skin removed
Salt and black pepper, to taste
1 teaspoon paprika
1 teaspoon dried parsley
1 tablespoon olive oil
For the Spinach Shrimp Filling
1 tablespoon butter
2 cloves garlic, minced
1 cup fresh spinach, chopped
1/2 cup small shrimp, peeled and deveined
4 ounces cream cheese, softened
1/4 cup grated Parmesan cheese
1/4 cup shredded mozzarella cheese
For the Garlic Butter Shrimp Topping
1/2 pound large shrimp, peeled and deveined
1 tablespoon butter
1 tablespoon olive oil
2 cloves garlic, minced
Salt and pepper, to taste
1 tablespoon fresh parsley, chopped
1 tablespoon lemon juice
For Serving (Optional but Highly Recommended)
2 cups mashed potatoes
1 bunch asparagus, trimmed
1 tablespoon olive oil (for asparagus)
Salt and pepper, to taste
Instructions
1. Prep the Salmon
Start by preheating your oven to 375°F (190°C).
Take each salmon fillet and, using a sharp knife, carefully slice a pocket into the side. Don’t cut all the way through — just enough to create space for that delicious filling.
Season both sides generously with salt, pepper, paprika, and dried parsley. Set them aside while you make the filling.
2. Make the Creamy Spinach & Shrimp Filling
In a skillet over medium heat, melt the butter. Once it starts to gently sizzle, add the minced garlic. Let it cook for about 30 seconds — just until fragrant. You’ll smell it immediately.
Stir in the chopped spinach and cook until wilted and soft. This only takes a minute or two.
Add the small shrimp and cook until they turn pink — about 1–2 minutes. Remove the pan from the heat.
While everything is still warm, stir in the cream cheese, Parmesan, and mozzarella. Mix until creamy and smooth. It should look rich and slightly melty.
3. Stuff the Salmon
Spoon the filling evenly into each salmon pocket. Don’t be shy — pack it in nicely.
If needed, secure the opening with toothpicks to keep everything tucked inside while cooking.
4. Sear for Flavor
Heat olive oil in an oven-safe skillet over medium-high heat.
Place the stuffed salmon in the pan and sear for about 3–4 minutes per side. You’re looking for a golden crust and a little caramelization. That sizzle? That’s flavor building.
5. Finish in the Oven
Transfer the skillet to the oven and bake for 10–12 minutes.
The salmon is ready when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C). Try not to overbake — you want it tender and juicy.
6. Make the Garlic Butter Shrimp
While the salmon bakes, heat butter and olive oil in a separate skillet over medium heat.
Add the garlic and cook briefly, just until fragrant. Then add the large shrimp. Season with salt and pepper.
Cook for 2–3 minutes per side until golden and opaque. Finish with fresh parsley and a squeeze of lemon juice. The lemon brightens everything beautifully.
7. Prepare the Asparagus (Optional)
Toss the asparagus with olive oil, salt, and pepper.
Roast in the oven for 12–15 minutes or sauté in a pan until tender-crisp. You want them vibrant green with a little bite left.
8. Assemble the Plate
Spoon a generous scoop of mashed potatoes onto each plate.
Place the stuffed salmon alongside (or slightly on top for a restaurant-style look).
Pile the garlic butter shrimp over the salmon and drizzle some of that buttery pan sauce over everything. Add the asparagus on the side.
Take a moment to admire it — it’s beautiful.
Presentation Tips
For an extra-special touch, sprinkle a little fresh parsley over the top just before serving. Add a thin slice of lemon on the side for color and brightness.
If you want to elevate it even more, drizzle a tiny bit of the garlic butter around the plate — not too much, just enough to make it glossy and inviting.
Serve it warm, with the shrimp glistening and the filling just slightly oozing when cut. That creamy center against the flaky salmon is pure comfort.
Nutritional Information:
⏰ Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes
🔥 Kcal: Approximately 650 kcal per serving (including sides) | 🍽️ Servings: 4 servings
Conclusion
This Spinach & Shrimp Stuffed Salmon with Garlic Butter Shrimp is the kind of dish that makes dinner feel meaningful. It’s rich but balanced, comforting yet elegant. Every bite gives you flaky salmon, creamy filling, buttery shrimp, and that little spark of lemon at the end.
Whether you’re cooking for someone special or just spoiling yourself on a weeknight, this recipe delivers big flavor without feeling complicated.
If you’ve been looking for something that feels impressive but still cozy, this is your sign to try it. Light a candle, pour a glass of something you love, and enjoy every bite.