Red Pepper and Spinach Stuffed Salmon
This red pepper and spinach stuffed salmon is an ideal weeknight meal. With just a handful of ingredients and 30 minutes, you'll have a satisfying, flavorful and low carb dinner on the table.
Servings: 4 people
Ingredients
- 1 1/2 lbs salmon cut into 4 filets
- 4 oz cream cheese softened
- 2 cups fresh spinach stems removed
- 1/2 cup roasted red pepper chopped
- 2 cloves garlic minced
- 1/3 cup panko breadcrumbs
- 1/2 tsp smoked paprika
- 1/2 tsp onion powder
- 1/2 tsp Italian
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Heat 1 teaspoon of olive oil in a pan over medium heat. Sauté the spinach until gently wilted. Remove the spinach from the heat, allow it to cool and then chop the spinach.
- In a mixing bowl, combine the cream cheese, roasted red peppers, chopped sautéed spinach, minced garlic, all but 2 tablespoons of the breadcrumbs, smoked paprika, onion powder, Italian seasoning, salt and pepper. Mix well so all ingredients are incorporated into the cream cheese.
- Pat the salmon filets dry with a paper towel and cut a slit in the center of each filet. Divide the filling into four equal amounts and stuff a portion of the filling into each salmon filet. Any remaining filling can sit on top of the salmon filets. Sprinkle the salmon filets with the remaining breadcrumbs.
- Place salmon on the parchment lined baking sheet. Bake the stuffed salmon at 400°F for 15 minutes.