Spinach Stuffed Salmon

Recipe makes 4 servings


4 (10.5oz/300g) salmon filets
1 Tbsp olive oil
1 Tbsp lemon juice
Salt and pepper to taste

4oz/113g frozen spinach, thawed
4oz/113g cream cheese
¼ cup parmesan
1 tsp garlic powder
Salt and pepper to taste

Preheat the oven to 350°F/175°C. Grease a medium baking pan with some olive oil and set aside.

Rinse filets under cold running water and pat dry with a kitchen towel. Transfer to a cutting board. Using a sharp knife, slice each filet about ¾ quarter of the way through, creating a pocket.

Ensure not to cut all the way to prevent the spinach mixture from falling out.

Combine the olive oil, lemon juice, salt, and pepper in a small bowl. Generously brush filets with this mixture and transfer them to the prepared baking pan. Set aside.

Mix spinach, cream cheese, parmesan, garlic powder, salt, and pepper in a medium bowl. Using a spoon or a fork, thoroughly mix until fully incorporated. Carefully stuff the previously prepared salmon filets with the spinach mixture and optionally top with a couple of lemon slices. Bake for 10-15 minutes. Remove from the oven and serve immediately while fresh and warm.

Nutritional breakdown per serving (recipe makes 4 servings)

321 Calories
21.2g Protein
24.2g Fat
1g Fiber
4.5g Total Carbs
3.5g NET Carbs