Stuffed Salmon with Shrimp and Spinach Pesto

A Showstopper Seafood Dish: Stuffed Salmon with Shrimp and Spinach Pesto

Looking for a recipe that’s elegant, flavorful, and surprisingly easy to make? This Stuffed Salmon with Shrimp and Spinach Pesto is your answer. It brings together rich, flaky salmon, tender shrimp, and a vibrant homemade pesto in one beautifully baked entrée.

The first time I made this dish, I was cooking for a date night at home — and let’s just say it was a major win. The combination of buttery seafood and herby pesto tastes like something straight off a fine dining menu, but it only takes a few simple steps.

Whether you’re hosting a dinner party or simply want to elevate your weeknight routine, this recipe adds a gourmet flair to your table — with minimal fuss.

Why You’ll Love This Recipe

  • Impressive but easy: Restaurant-quality results with simple prep.
  • Flavor-packed pesto: Made fresh with spinach, garlic, and Parmesan.
  • Juicy seafood combo: Shrimp inside salmon? Yes, please.
  • Bakes in under 30 minutes: Minimal cleanup, maximum flavor.

Ingredients You’ll Need

  • Salmon fillets – Choose thick cuts for easier stuffing.
  • Shrimp – Adds texture and protein.
  • Spinach pesto – Made with garlic, Parmesan, pine nuts, and olive oil.
  • Mozzarella slices – Melts perfectly on top.
  • Rosemary – A beautiful, aromatic garnish.

How to Make Stuffed Salmon with Shrimp & Pesto

1. Make the Pesto

In a food processor, combine spinach, Parmesan, pine nuts, and garlic. Blend while slowly adding olive oil until smooth. Season with salt and pepper to taste.

2. Prepare the Salmon

Cut a horizontal slit in each fillet to form a pocket — don’t cut all the way through!

3. Stuff the Fillets

Mix shrimp with half the pesto, then fill each fillet with the mixture.

4. Top and Bake

Place salmon on a parchment-lined sheet, top with mozzarella, and bake at 375°F for 20–25 minutes.

5. Serve

Garnish with rosemary and serve with wild rice, mashed potatoes, or roasted vegetables.

Pro Tips & Variations

  • No pine nuts? Use walnuts, almonds, or sunflower seeds for pesto.
  • Grill it: Wrap fillets in foil and grill for a smokier flavor.
  • Add lemon zest to the pesto for a citrusy boost.
  • Meal prep tip: You can stuff the salmon 1 day ahead and refrigerate.
Stuffed Salmon with Shrimp and Spinach Pesto

Stuffed Salmon with Shrimp and Spinach Pesto

Servings

4

servings
Prep time

30

minutes
Cooking time

45

minutes
Calories

Approximately 600

kcal

Ingredients

  • 2 salmon fillets, skin on or off

  • 1/2 lb large shrimp, peeled and deveined

  • 2 cups fresh spinach

  • 1/4 cup grated Parmesan cheese

  • 2 cloves garlic, minced

  • 1/4 cup pine nuts

  • 1/4 cup olive oil

  • Salt and pepper to taste

  • 2 slices of mozzarella cheese

  • 2 sprigs rosemary for garnish

Directions

  • Preheat oven to 375°F (190°C).
  • Make the spinach pesto: Combine spinach, Parmesan cheese, garlic, and pine nuts in a food processor. Pulse until finely chopped.
  • Slowly drizzle in olive oil while the food processor is running until a smooth paste forms. Season with salt and pepper to taste.
  • Slice each salmon fillet horizontally to create a pocket, being careful not to cut all the way through.
  • In a bowl, mix the shrimp with half of the spinach pesto.
  • Stuff each salmon fillet with the shrimp and spinach pesto mixture.
  • Place the stuffed salmon fillets on a baking sheet lined with parchment paper.
  • Top each fillet with a slice of mozzarella cheese.
  • Bake for 20-25 minutes, or until the salmon is cooked through and the cheese is melted and bubbly.
  • Garnish with fresh rosemary sprigs before serving.

Notes

  • You can use different types of cheese, such as provolone or Gruyere.
  • Add a squeeze of lemon juice to the salmon before baking for extra flavor.
  • The cooking time may vary depending on the thickness of the salmon fillets. Check for doneness with a fork.