Creamy Spinach Stuffed Salmon
Description:
Creamy Spinach Stuffed Salmon is a luxurious, protein-packed dish featuring juicy salmon fillets stuffed with a cheesy spinach filling and baked to perfection. It’s low-carb, keto-friendly, and bursting with flavor—perfect for a weeknight dinner or a special occasion.
Ingredients:
For the Salmon:
4 salmon fillets (6 oz each), skinless
Salt and black pepper, to taste
1 tsp paprika (optional)
1 tbsp olive oil or melted butter
For the Creamy Spinach Filling:
1 ½ cups fresh spinach (roughly chopped)
2 oz cream cheese (softened)
¼ cup grated Parmesan cheese
¼ cup shredded mozzarella cheese
2 cloves garlic (minced)
1 tbsp sour cream or Greek yogurt (optional for extra creaminess)
Salt and pepper to taste
Pinch of red pepper flakes (optional)
Instructions:
Preheat Oven:
Preheat your oven to 375°F (190°C).
Prepare the Filling:
In a medium pan over medium heat, sauté garlic in a bit of oil or butter until fragrant (about 30 seconds). Add chopped spinach and cook until wilted.
Remove from heat and mix with cream cheese, Parmesan, mozzarella, sour cream (if using), salt, pepper, and red pepper flakes until well combined.
Prep the Salmon:
Pat the salmon dry with paper towels.
Using a sharp knife, carefully cut a pocket in the side of each fillet (don’t cut all the way through).
Season both sides with salt, pepper, and paprika.
Stuff the Salmon:
Spoon the spinach-cheese mixture into each salmon pocket generously.
Cook the Salmon:
Place the stuffed fillets on a greased baking dish or parchment-lined sheet. Drizzle with olive oil or melted butter.
Bake for 15–18 minutes, or until salmon is cooked through and flakes easily with a fork (internal temp 145°F / 63°C).
Optional:
Broil for 2 minutes at the end for a golden top.
Total Time:
Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: ~33 minutes
Nutritional Info (per serving – approx.):
Calories: 410
Protein: 37g
Fat: 27g
Carbohydrates: 4g
Fiber: 1g
Sugar: 1g
Net Carbs: ~3g
Note: Values may vary slightly depending on specific ingredients used.
Serving Suggestions:
Serve with a side of roasted vegetables, mashed cauliflower, or a light green salad.
A drizzle of lemon juice or garlic butter enhances flavor even more.
FAQs:
Q: Can I use frozen spinach?
A: Yes! Thaw and squeeze out excess water before mixing it into the filling.
Q: Can I pan-fry the salmon instead of baking?
A: Yes, sear it in a skillet over medium heat for 4–5 minutes per side (cover with lid), or finish in the oven after searing.
Q: How do I know when salmon is done?
A: The salmon should flake easily with a fork and be opaque. Internal temp should reach 145°F (63°C).
Q: Can I make it ahead of time?
A: You can prep and stuff the salmon ahead, refrigerate for up to 12 hours, then bake when ready to serve.
Q: Is this keto-friendly?
A: Absolutely! It’s low in carbs and high in healthy
fats and protein.
Would you like a printable version or want this in a meal prep format?