So happy to be sharing this recipe with all of you! I am a huge fan of salmon. Usually I grill or roast it with just some salt and lemon pepper on it and call it a day. I love that recipe and I adore how simple it is, however lately, I’ve wanted a little change to my salmon game.
How about stuffing the salmon filet with a creamy spinach filling? Yes, yes and YES. It turned out really well and was fairly quick to put together. We’ve now added it into our monthly dinner rotation favorites and I’m not complaining 🙂
When you shop for your salmon for this recipe, make sure you get a thicker piece and of course try to get one that is wild with no coloring added. Even better, pick up a beautiful sockeye or king salmon filet. So tasty and full of health benefits like those omega-3s! For more information on buying salmon check out Eating Well’s article.
Let’s jump into the recipe!
Creamy Spinach Stuffed Salmon
- 2 salmon filets
- 1 TBSP olive oil
- 1/2 shallot diced
- 2 garlic gloves minced
- 1/2 cup baby spinach
- 1/4 cup coconut milk
- pinch red pepper flakes
- salt and pepper to taste
Preheat the oven to 425 degrees.
Wash and pat the salmon filets dry. Then with a sharp knife, make a pocket on the side of the salmon that will hold the filling. Try to make the pocket as deep as possible to get a lot of filling in! Set the salmon on a foil lined baking sheet and put aside.
In a small sauté pan, heat the olive oil over medium high heat and add in the shallot onion. Cook for about 1 minute.
Add in the spinach and let wilt down then add in the coconut milk and stir to combine. Add in the red pepper flakes along with some salt and pepper to taste. Cook the mixture for about 2-3 minutes until the coconut milk thickens a bit.
Carefully spoon the mixture evenly into each of the salmon filet pockets. Sprinkle the tops of the salmon with a bit of salt and pepper and pop in the preheated oven.
Cook for about 15-20 minutes or until your salmon flakes with a fork and enjoy!
Enjoy! What’s your favorite fish recipe?
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