Stuffed Salmon with Shrimp and Spinach Pesto

Stuffed Salmon with Shrimp and Spinach Pesto

A Showstopper Seafood Dish That’s Both Elegant and Effortless

If you are searching for a recipe that looks restaurant-worthy but is surprisingly easy to prepare, this Stuffed Salmon with Shrimp and Spinach Pesto will exceed every expectation. It combines the luxurious richness of salmon with tender shrimp and a vibrant homemade spinach pesto, resulting in a dish that is both decadent and wholesome. The best part? It can be ready in under thirty minutes from start to finish.

The first time I made this dish, it was for a date night at home. I wanted something impressive without needing a dozen fancy ingredients or a culinary degree. The result was beyond perfect — juicy salmon, aromatic pesto, and shrimp tucked neatly inside, melting together in the oven into a mouthwatering masterpiece. It was one of those dishes that make you pause at the first bite and say, wow.

Since then, this recipe has become a staple for dinner parties, special occasions, and even weeknight dinners when I want something a bit more refined. It is proof that gourmet food can absolutely be made at home with simple, fresh ingredients and a little creativity.

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Why You Will Love This Recipe

There are countless reasons this stuffed salmon dish will win a place in your kitchen routine.

1. Impressive but Easy: It looks like something straight out of a fine-dining restaurant, yet the preparation is simple enough for beginner cooks.

2. Flavor Explosion: The creamy, garlicky pesto pairs beautifully with the buttery texture of salmon and the sweetness of shrimp.

3. Fresh and Wholesome: Made with real ingredients — no processed shortcuts — this dish delivers pure, vibrant flavor and excellent nutrition.

4. Quick to Bake: Ready in about half an hour, including prep time, with minimal cleanup.

5. Customizable: You can switch up the fillings, play with herbs, or even cook it on the grill instead of in the oven.

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Ingredients You Will Need

To create this showstopping stuffed salmon, you will need the following ingredients:

• 4 salmon fillets – Choose thick cuts, ideally center pieces, to make stuffing easier.
• 8–10 medium shrimp, peeled and deveined – They add protein and texture to the filling.
• 2 cups fresh spinach leaves – The base of your homemade pesto.
• 1 clove garlic – Adds depth and aroma.
• ¼ cup grated Parmesan cheese – Gives the pesto a creamy, savory body.
• 2 tablespoons pine nuts – Provide a traditional nutty flavor and help thicken the pesto.
• ¼ cup olive oil – For richness and smooth blending.
• Salt and black pepper – To season both the pesto and the salmon.
• 4 slices mozzarella cheese – Melt beautifully on top of the salmon.
• Fresh rosemary sprigs – For garnish and subtle aroma.
• Lemon wedges – Optional, but a squeeze of lemon brightens everything at the end.

Ingredient Alternatives:
If you do not have pine nuts, walnuts, almonds, or sunflower seeds can easily take their place. You can also substitute basil for spinach if you prefer a classic pesto flavor.

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How to Make Stuffed Salmon with Shrimp and Spinach Pesto

Follow these simple steps for a foolproof, flavorful result.

1. Prepare the Pesto

Place spinach, garlic, Parmesan, and pine nuts into a food processor. Pulse a few times to combine. With the machine running, slowly drizzle in the olive oil until the mixture becomes smooth and creamy. Season with salt and black pepper to taste. Set aside.

Homemade pesto is key to the freshness of this dish. Store-bought versions can work in a pinch, but making it yourself gives a brighter color, fresher aroma, and cleaner taste.

2. Prepare the Salmon

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper for easy cleanup.

Use a sharp knife to make a horizontal slit in the side of each salmon fillet, creating a pocket. Be careful not to cut all the way through. Season each fillet with salt and pepper, both inside the pocket and on the outside.

3. Mix the Filling

In a small bowl, toss the cleaned shrimp with half of the prepared pesto. Make sure the shrimp are evenly coated in the mixture. The pesto adds moisture and flavor to the shrimp as they cook inside the salmon.

4. Stuff the Fillets

Spoon a few shrimp pieces into each salmon pocket, along with some pesto. Press gently so the filling stays in place. Do not overstuff — a generous but manageable amount ensures even cooking.

5. Top and Bake

Place the stuffed fillets on the prepared baking sheet. Spread a little extra pesto on top, then layer each fillet with a slice of mozzarella cheese.

Bake for about 20 to 25 minutes, depending on the thickness of your fillets. The salmon should flake easily with a fork, and the cheese should be melted and slightly golden around the edges.

6. Garnish and Serve

Remove the salmon from the oven and let it rest for a few minutes. Garnish with rosemary sprigs or a sprinkle of fresh parsley. Serve with lemon wedges, which add a perfect bright contrast to the rich flavors.

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Serving Ideas

This stuffed salmon pairs beautifully with a variety of sides. Here are some serving suggestions to complete your meal:

• Wild Rice or Quinoa: Their nutty flavors complement the richness of the salmon and pesto.
• Garlic Mashed Potatoes: Creamy potatoes balance the lightness of the seafood.
• Roasted Vegetables: Try asparagus, zucchini, or cherry tomatoes for color and freshness.
• Pasta: A simple buttered pasta or light cream sauce works perfectly for an Italian-inspired presentation.
• Green Salad: A crisp salad with vinaigrette helps cut through the richness of the dish.

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Pro Tips and Variations

1. Use Fresh Salmon: Fresh salmon has a firmer texture and more vibrant flavor than frozen. If using frozen, thaw completely before cutting.
2. Avoid Overcooking: Salmon continues to cook slightly after being removed from the oven. Take it out as soon as it flakes easily.
3. Grilling Option: Wrap the stuffed salmon fillets in foil and grill for about 15 minutes for a slightly smoky flavor.
4. Citrus Boost: Add lemon zest to the pesto for an extra layer of brightness.
5. Make Ahead: You can stuff the salmon a day in advance, cover, and refrigerate. Simply bake when ready to serve.
6. Cheese Swap: Try provolone, gouda, or fontina instead of mozzarella for different melting textures.

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Nutritional Highlights

This stuffed salmon dish is indulgent yet nourishing.

• Salmon provides omega-3 fatty acids, high-quality protein, and essential vitamins like B12 and D.
• Shrimp adds lean protein with minimal calories and is an excellent source of selenium and iodine.
• Spinach contributes fiber, iron, and antioxidants.
• Olive oil and nuts supply healthy fats that support heart health.

Together, these ingredients form a balanced meal rich in nutrients, perfect for those who enjoy flavorful food that also supports overall well-being.

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Common Questions

Can I use frozen shrimp or salmon?
Yes, but thaw both completely and pat dry before cooking to prevent excess water.

What if I do not have a food processor for pesto?
You can use a blender or finely chop the ingredients by hand, then mix with olive oil until you reach a paste-like consistency.

Can I make it dairy-free?
Absolutely. Skip the mozzarella and Parmesan, and add a spoonful of nutritional yeast to the pesto for a cheesy flavor without dairy.

How do I know when the salmon is done?
The salmon should flake easily when tested with a fork, and the internal temperature should reach about 145°F (63°C).

Can I store leftovers?
Yes. Place cooled leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in the oven or microwave until just warm.

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Presentation Ideas

If you are serving this for guests, presentation makes all the difference. Arrange the fillets on a platter with lemon slices and rosemary sprigs. Drizzle a small amount of pesto over the top for color and shine. Add a few shrimp on the side for a professional touch. A sprinkle of freshly grated Parmesan or a light dusting of crushed nuts also looks beautiful.

For a dinner party, pair this dish with a crisp white wine such as Sauvignon Blanc or Chardonnay. The acidity complements the richness of the fish and pesto perfectly.

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Make-Ahead and Storage

• Prepare Ahead: You can assemble the stuffed salmon up to one day in advance. Cover tightly with plastic wrap and refrigerate. When ready, bake as directed.
• Refrigerate Leftovers: Keep in an airtight container for up to three days.
• Freeze Option: While it is best fresh, cooked fillets can be frozen for up to two months. Reheat gently in the oven to maintain texture.

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Final Thoughts

This Stuffed Salmon with Shrimp and Spinach Pesto is the kind of recipe that effortlessly bridges everyday cooking and gourmet dining. Each element brings something special: the flaky tenderness of salmon, the delicate sweetness of shrimp, and the bright, herbaceous flavor of spinach pesto. Together, they create a dish that feels indulgent yet wholesome, perfect for celebrations or quiet evenings at home.

Once you try it, you may never look at plain baked salmon the same way again. It is flavorful, satisfying, and endlessly customizable — proof that with just a few quality ingredients, you can turn a simple dinner into something extraordinary.

So preheat the oven, grab your ingredients, and prepare to impress yourself and everyone at your table with this unforgettable stuffed salmon dish.