Spinach Stuffed Salmon

Spinach Stuffed Salmon

4.3 of 5 (3)
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 315.3
  • Total Fat: 18.3 g
  • Cholesterol: 59.8 mg
  • Sodium: 274.6 mg
  • Total Carbs: 10.7 g
  • Dietary Fiber: 2.1 g
  • Protein: 26.7 g

View full nutritional breakdown of Spinach Stuffed Salmon calories by ingredient


Serves 4 - 4 oz fish 1/2 C Vegetables Serves 4 - 4 oz fish 1/2 C Vegetables
Number of Servings: 4


    4) 4oz Salmon Fillets
    4 Cup Fresh Spinach leaves
    1 tsp Lemon zest
    1/2 C green bell pepper ~ chopped
    1/4 C red bell pepper ~ chopped
    2 TBSP Fresh Basil ~ chopped
    1/2 tsp dried Oregano ~ crumbled
    4 tsp fresh Garlic ~ minced
    1/4 C Walnuts ~ Chopped
    2 1/2 OZ Mozzarella Cheese ~ Grated low fat skim milk.
    4 tsp Dijon Mustard
    1TBSP Honey
    Cooking spray


Preheat oven to 400 F. Line a baking sheet with aluminun foil. lightly spray foil with cooking spray.
Spray large skillet to coat the bottom.

Stuffing: Add chopped Peppers, whole spinach leaves, lemon zest. cook for aprox. 8 minutes (when peppers look tender). Add cheese, 2 tsp minced Garlic and chopped walnuts, stir until cheese is melted. Set aside.

Skin the Salmon Fillet. divide into 4 oz servings, Cut a lengthwise slit to create a pocket in the side. be careful not to cut through to the other side. use your fingers and carefully add the spinach mixture to the pocket and move to the baking sheet.

Glaze: In a small bowl stir in the rest of the Garlic, Dijon mustard, Honey, Basil and Oregano and stir together. with a pastry brush spread over the Salmon Fillets.

Bake for aprox 15 min or until the Salmon flakes easily when tested with a fork.

4- Servings of 4oz of Salmon and 1/2 C Vegetables per serving

Number of Servings: 4

Recipe submitted by SparkPeople user BECCACOATS.

Member Ratings For This Recipe

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    Very Good
    I never was a fan of Spinach, this was actually very good - 6/5/09

  • no profile photo

    Like the new idea's for salmon, this recipe was very tastey. - 6/6/08