Spinach Artichoke Stuffed Salmon

"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"

Original recipe yields 4 servings


  • 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 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 & Variations

  • Oven proof dish
  • Sharp knife