Vietnamese Lemongrass Chicken
A perfectly blackened salmon fillet stuffed with a creamy spinach and Parmesan filling, offering a harmonious balance of smoky, savory, and tangy flavors in every bite.
Calories:
Ingredients
- 4 salmon fillets 6 oz each, skinless
- 2 cups fresh spinach
- ½ cup cream cheese softened
- ⅓ cup grated Parmesan cheese
- 2 cloves garlic minced
- 1 tablespoon olive oil
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- Salt to taste
- Lemon wedges for serving
Instructions
- Heat a skillet over medium heat. Cook spinach for 2–3 minutes until wilted, then drain. In a bowl, mix spinach, cream cheese, Parmesan, and garlic. Season with salt and black pepper until creamy.
- Cut a horizontal pocket in each salmon fillet with a sharp knife, without slicing through completely.
- Fill each pocket with the spinach mixture, distributing evenly.
- Combine paprika, garlic powder, onion powder, salt, and black pepper. Rub evenly over the salmon tops for a flavorful crust.
- Heat olive oil in a skillet over medium-high heat. Sear salmon 2–3 minutes per side until blackened and crispy. Avoid overcrowding the pan.
- Transfer fillets to a preheated oven at 350°F (175°C). Bake 10–12 minutes until cooked through and flaking easily.
- Plate with fresh lemon wedges. The smoky crust, creamy filling, and citrus create a perfect balance.