Spinach Artichoke Stuffed Salmon
March 03, 2013
"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"
- 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
Mix together cream cheese, spinach, salt, garlic powder, onion powder and dill.
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.
You wil have about half of the mixture left over that you will use later on.
Cut the salmon fillet in half crosswise
Roll each half, like a jelly roll, it will only need one flip.
Using a very sharp knife slice each half in two so you have 4 servings
Place the slices, face up, into an oven proof pan that has just a bit of room around each serving
Stuff the left over cheese mizture between and around the sliced portions.
Bake in 350F oven, uncovered, for apprximately 25 minutes or until the salmon is cooked and flakes Do not over cook.
Tips & Variations
- Oven proof dish
- Sharp knife