Spinach-Stuffed Salmon Fillets

Spinach Stuffed Salmon pinit


  • 1 (4-oz.) raw wild salmon fillet
  • Sea salt and ground black pepper (to taste; optional)
  • 1 cups fresh baby spinach, coarsely chopped
  • 1/2 Tbsp. chopped, dry-pack sun-dried tomatoes
  • 1/8 cup chopped raw almonds
  • Nonstick cooking spray


  1. Heat oven to 350° F.
  2. Cut a slit lengthwise ¾ of the way through the salmon fillet, making sure not to cut all the way through. Season with salt and pepper if desired. Set aside.
  3. Combine spinach, tomatoes, and almonds in a medium bowl; mix well. Spoon the mixture into the slit.
  4. Arrange fillet on baking pan lightly coated with spray.
  5. Bake for 15 to 20 minutes, or until salmon flakes easily when tested with a fork and the spinach mixture is heated through.

Nutritional Information:

  • Calories: 241
  • Fat: 13g
  • Saturated Fat: 2g
  • Cholesterol: 62mg
  • Sodium: 220mg
  • Carbs: 5g
  • Fiber: 2g
  • Sugars: 1g
  • Protein: 26g

Spinach-Stuffed Salmon Fillets

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