Spinach-Stuffed Salmon Filets

Spinach-Stuffed Salmon Filets

Spinach-Stuffed Salmon Fillets
Yield: 2

Spinach-Stuffed Salmon Fillets

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

Liven up your keto dinner with these wild salmon fillets stuffed with spinach, sun-dried tomatoes, and almonds. This is a filling and delicious low calorie, gluten-free, low-carbohydrate meal.


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


    1. Heat oven to 350° F
    2. Cut a slit lengthwise ¾ of the way through each 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 ½ of the mixture into each slit.
    4. Arrange fillets 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.

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