Spinach Artichoke Stuffed Salmon
Recipe: #8436
March 03, 2013
Categories: Salmon, Birthday, Christmas, Fathers Day, Labor Day, Mothers Day, New Years, Sunday Dinner, Oven Bake, Salmon Dinner, more
"A few month's ago I bought a prepared salmon fillet stuffed with artichoke and spinach and we loved it but it cost an arm and a leg. So I researched for a similar recipe on the internet and found this one- there were no credits given. I made some changes to it. If you wish you may serve it with a cold sauce of 1/2 cup low fat Greek yogurt, 1/2 cup cucumber, minced and a teaspoon fresh dill, chopped. It looks messy but is delicious. Do not over cook the salmon"
Ingredients
Nutritional
- Serving Size: 1 (183.6 g)
- Calories 794.6
- Total Fat - 73.5 g
- Saturated Fat - 14.6 g
- Cholesterol - 25.5 mg
- Sodium - 159.6 mg
- Total Carbohydrate - 23.2 g
- Dietary Fiber - 11.6 g
- Sugars - 1.5 g
- Protein - 22.9 g
- Calcium - 184.3 mg
- Iron - 8 mg
- Vitamin C - 3.4 mg
- Thiamin - 1.8 mg
Step by Step Method
Step 1
Mix together cream cheese, spinach, salt, garlic powder, onion powder and dill.
Step 2
Spread the cream cheese mixture on one side of the salmon, spread it quite thinly because you are going to roll the salmon pinwheel style.
Step 3
You wil have about half of the mixture left over that you will use later on.
Step 4
Cut the salmon fillet in half crosswise
Step 5
Roll each half, like a jelly roll, it will only need one flip.
Step 6
Using a very sharp knife slice each half in two so you have 4 servings
Step 7
Place the slices, face up, into an oven proof pan that has just a bit of room around each serving
Step 8
Stuff the left over cheese mizture between and around the sliced portions.
Step 9
Bake in 350F oven, uncovered, for apprximately 25 minutes or until the salmon is cooked and flakes Do not over cook.
Tips
- Oven proof dish
- Sharp knife