Spinach + Herb Cheese Salmon* Recipe

Preheat & Prep

Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly oil it.

Make the Herb Cheese Filling

In a medium bowl, combine softened cream cheese and ricotta until smooth. Stir in chopped spinach, mixed fresh herbs, lemon zest, 1 tsp lemon juice, minced garlic, 1/2 tsp salt, and 1/4 tsp black pepper. Taste and adjust seasoning. The mixture should be spreadable but not watery.

Stuff the Salmon

Pat salmon fillets dry with paper towels. Using a sharp knife, make a horizontal pocket in the thickest side of each fillet without cutting through the skin. Brush the exterior lightly with 1 tsp olive oil and season with 1/2 tsp salt and 1/4 tsp black pepper. Spoon about 2 to 3 tbsp of the herb cheese mixture into each pocket, pressing gently to distribute evenly.

Toss the halved cherry tomatoes with 1 tsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper. Spread them in a single layer on the baking sheet alongside where the salmon will go (or on a small separate tray). They will roast quickly and concentrate flavor.

Prepare Potatoes

Place halved fingerling potatoes on a separate baking sheet. Toss with 2 tbsp olive oil, 1 tsp chopped thyme or rosemary, 1/2 tsp salt, and 1/4 tsp black pepper. Arrange cut side down for better browning.

Roast Potatoes

Put potatoes in the preheated oven and roast for 20 minutes before adding the salmon (they need longer).

Prepare Seasonal Vegetables

While potatoes begin roasting, toss seasonal vegetables with a pinch of salt and pepper and a light drizzle of olive oil. If using quick-roast veggies (asparagus, broccolini), they will go in later with the salmon—reserve them on a tray.

Roast Salmon, Tomatoes & Vegetables

After the potatoes have roasted 20 minutes, place the stuffed salmon fillets on the baking sheet (skin-side down) with the roasted tomatoes. Put the sheet with salmon and tomatoes into the oven alongside the potatoes. Roast salmon at 425°F (220°C) for 10–14 minutes, depending on thickness, until salmon registers 125–130°F (52–54°C) for medium-rare to medium and the cheese is warmed. At the same time, add the seasonal vegetables to the oven for the last 8–10 minutes (or until tender-crisp and slightly charred). Total potato time should be 35–40 minutes (they should be fork-tender and golden).

Rest Salmon

Remove salmon and vegetables from the oven. Let salmon rest 3 minutes; carryover heat will finish cooking to an internal temp of about 135°F (57°C).

While the salmon rests, melt 4 tbsp unsalted butter in a small saucepan over low heat. Add 1 minced garlic clove and cook 30–45 seconds until fragrant but not browned. Stir in 2 tbsp lemon juice, 1/2 tsp lemon zest, 1 tbsp chopped parsley, 1/4 tsp salt, and 1/8 tsp black pepper. Remove from heat and keep warm. Taste and adjust acidity or salt.

If desired, brown the butter slightly by cooking until it smells nutty and light golden before adding garlic and lemon—watch closely to avoid burning.

Divide roasted fingerling potatoes and seasonal vegetables among four plates. Place one stuffed salmon fillet on each plate, spoon roasted tomatoes alongside, and drizzle each fillet with 1 to 1 1/2 tbsp of the warm lemon butter sauce. Garnish with lemon wedges and microgreens or chopped parsley. Serve immediately.