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30 Minutes or Less

Creamy Spinach Stuffed Salmon

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Spinach Stuffed Salmon

Packed with spinach, cream cheese, and a garlic mixture, this Stuffed Salmon recipe beats anything found in a restaurant. Even though it might look fancy, it’s really easy to make and takes less than 30 minutes. If you’re in the mood for fish, this salmon dish is a perfect option for a healthy weeknight meal.

Spinach Stuffed Salmon

This creamy spinach stuffed salmon is a great dish to serve when you want to impress, but are short on time. Below I list the main ingredients, what to look out for when buying salmon and some tips and tricks on making this recipe.

Main Ingredients Needed To Make Spinach Stuffed Salmon

  • Spinach – frozen and thawed

  • Cream Cheese – I used non-dairy

  • Garlic Cloves – minced

  • Lemon Juice

  • Seasoning – I used Old Bay

Things to Look Out For When Buying Salmon

  • Color: Salmon is usually light pink to red. There should be no darkening around the edges.

  • Smell: I guess the best way to describe this is that the salmon should smell like the ocean. The smell shouldn’t be off-putting.

  • Texture: Salmon flesh should be firm, and if it’s not frozen, should be shiny too.

Tips & Tricks

  • Make it spicy by serving it with a dash of hot sauce.

  • Sometimes I like to have a class of wine when I make salmon. I’ve found that Chardonnay and Sauvignon Blanc taste best with this recipe.
Creamy Spinach Stuffed Salmon
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Creamy Spinach Stuffed Salmon

0 from 0 votes
Recipe by Samantha Course: MainCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

12

minutes
Calories

300

kcal
Total time

27

minutes

Packed with spinach, cream cheese, and a garlic mixture, this Stuffed Salmon recipe beats anything found in a restaurant. Even though it might look fancy, it’s really easy to make and takes less than 30 minutes. If you’re in the mood for fish, this salmon dish is a perfect option for a healthy weeknight meal.

Ingredients

  • For the spinach filling:

  • 1/2 Cup Frozen Spinach (thawed)

  • 1/4 Cup Cream Cheese

  • 3 Whole Garlic Cloves

  • 1 Tablespoon Lemon Juice

  • 1 Teaspoon Old Bay Seasoning

  • For the salmon:

  • 4 Whole Salmon Filets

  • 2 Tablespoons Olive Oil

  • 1 Teaspoon Salt

  • 1/2 Teaspoon Black Pepper

Directions

  • Preheat oven to 400° Fahrenheit.
  • Squeeze as much moisture out of thawed spinach as possible, then place all filling ingredients in a bowl and mix together.
  • Place salmon filets on a baking sheet, pat dry with a paper towel, then make a cut into one side of each filet to create a pocket in the salmon.
  • Stuff salmon filets with spinach mixture then drizzle with olive oil and sprinkle with salt and pepper.
  • Bake salmon for 12 minutes then serve immediately.

Recipe Video

Notes

  • Storage: Store in airtight container in the fridge for up to 4 days.

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30 Minutes or Less

Miso-Glazed Salmon with Coconut Rice

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Miso-Glazed Salmon with Coconut Rice

Miso-Glazed Salmon with Coconut Rice is a delicious gluten-free seafood dish filled with healthy nutrients and packed with savory flavors. You’ll be amazed at how easy and quick it is to make (under 30 minutes)!

Miso-Glazed Salmon with Coconut Rice

MAIN INGREDIENTS NEEDED TO MAKE Miso-Glazed Salmon with Coconut Rice

  • Miso Paste

  • Soy Sauce – Use tamari for gluten-free.

  • Rice Vinegar

  • Honey

  • Salmon Fillets – With the skin on.

  • Rice – Jasmine or long grain white rice.

  • Coconut Milk

  • Water – Plain or coconut water.

  • Salt

Tips on Making Miso-Glazed Salmon with Coconut Rice

  • The Miso Glaze – To make the glaze you’ll need miso paste, some soy sauce, honey and a bit of rice vinegar. Miso paste (fermented soy bean paste) is very savory and salty. The thing to keep in mind here is that miso paste comes in all sorts of colors (white, yellow, red). Generally, the darker the paste, the stronger the flavor, so choose based on your taste preferences.

  • Rice Vinegar – You can use lemon juice, lime juice, or white vinegar in place of the rice wine vinegar in this recipe.

  • Make it Paleo – For paleo, use coconut aminos instead of soy sauce, and omit the honey since coconut aminos contain a bit of sweetness.
Miso-Glazed Salmon with Coconut Rice
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Miso-Glazed Salmon with Coconut Rice

4 from 4 votes
Recipe by Samantha Course: MainCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

20

minutes
Cooking time

25

minutes
Total time

45

minutes

Miso-Glazed Salmon with Coconut Rice is a delicious gluten-free seafood dish filled with healthy nutrients and packed with savory flavors. You’ll be amazed at how easy and quick it is to make (under 30 minutes)!

Ingredients

  • For the Miso Salmon:

  • 2 Tablespoons Miso Paste

  • 2 Tablespoons Soy Sauce (or tamari)

  • 1 Tablespoon Rice Vinegar

  • 1 Tablespoon Honey

  • 4 Whole Salmon Fillets (Skin-On)

  • For the Coconut Rice:

  • 2 Cups Jasmine or Long Grain White Rice

  • 1 Can Coconut Milk

  • 1 1/4th Cups Coconut Water or Plain Water

  • 1 Pinch Salt

Directions

  • Mix together the miso paste, soy sauce, rice vinegar, and honey in a small bowl.
  • Pat salmon dry with a paper towel, place on a baking sheet then pour miso mixture over top of each fillet. Let salmon marinate at room temperature for 20 minutes.
  • Place salmon in the oven at high broil for for 4-5 minutes, or until a thermometer inserted into the thickest part of the salmon reads 125° Fahrenheit.
  • Make the coconut rice by adding all ingredients to a saucepan over medium heat, bring to a boil before reducing to a gentle simmer and covering with lid. Cook for 15-20 minutes or until all liquid has been absorbed, remove from heat and fluff rice with a fork before serving.

Recipe Video

Notes

  • Add in cooked veggies for an even healthier meal!
  • Storage: Properly stored, cooked salmon will last for 3 to 4 days in the refrigerator. Use an airtight container.
  • To Reheat: Put the fish on a rimmed baking sheet and warm it a 275°F oven for about 15 minutes, until it reaches an internal temperature of 125°F to 130°F. 

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