This deliciously moist and flavorful salmon is what easy weeknight dinners are all about! It seriously comes together in less than 20 minutes in a skillet with just a handful of real ingredients. You’ll love the creamy spinach and red pepper sauce that is low carb and Keto friendly!
It’s time to switch up your easy weeknight dinner rotation and add this super easy Creamy Spinach and Red Pepper Stuffed Salmon! Of all the easy salmon recipes I have on this site, this one is bound to become a new favorite and household staple.
Reasons you will love this Stuffed Salmon!
- 20 minutes and one pan is all you need!
- It’s nutritious and uses only real food ingredients. As a nutritionist, I know the importance of adding Omega-3s into the diet. Omega 3’s are important for brain and gut health, and even help promote a good night’s sleep by boosting melatonin production. Salmon is a fantastic source of Omega 3s!
- The inside of this salmon stuffed with a creamy spinach and red pepper sauce is such a fun and delicious addition!
- So versatile! Serve with rice, easy roasted potatoes, or even over a simple green salad.
How to make Creamy Spinach and Red Pepper Stuffed Salmon
Here are the simple ingredients you need:
- Salmon filets (or one large salmon)
- Baby spinach
- Avocado oil or olive oil
- Cream cheese
- Jarred roasted red peppers
- Freshly grated parmesan cheese
- Unsalted butter
- Lemon juice
- We will prepare the salmon by seasoning with salt and pepper. Cut a slit in the side of the salmon.
- Heat a large cast iron skillet to medium high heat and toss in the oil and spinach. Saute the spinach for 4-5 minutes until the spinach is wilted. Keep the skillet warm. Set the oven to a broil
- In a bowl combine spinach, cream cheese (at room temperature or slightly warmed), roasted red pepper, and parmesan cheese. Stuff each salmon filet with a few spoonfuls of the creamy mixture.
- Add butter to the skillet, then transfer the filets to the pan (skin side down). Cook for 5 minutes, then transfer to the oven and broil for 4-5 minutes (or until salmon is lightly browned.
- Remove from heat and drizzle with lemon before serving hot!
What type of salmon do I buy?
- King Salmon or Sockeye salmon are great choices! It’s best to look for salmon that is pink and marbled.
- Wild-Caught Salmon vs Farm-Raised Salmon: Wild-caught salmon is best as the diet of wild-caught salmon includes crustaceans, algae, and other foods rich in carotenoids which provides for a rich pink/reddish color and more nutrients! Compared to farm-raised salmon that is fed a diet of grains, corn, and a compound called astaxanthin.
- Frozen or fresh salmon: Fresh salmon at the grocery store is not always the “freshest”. Frozen salmon is a fantastic option because it’s flash frozen right after it’s caught on the ship. You can thaw in the fridge for 12 hours before cooking.
Other salmon recipes you will love!
- Salmon patties with Spicy Aioli
- Sheet Pan Everything Bagel Crusted Salmon
- Instant Pot Chipotle Lime Salmon
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Creamy Spinach and Roasted Red Pepper Stuffed Salmon
20 minutes and a skillet is all you need to make this delicious Creamy Spinach and Roasted Red Pepper Stuffed Salmon! Low carb and Keto friendly too.
- 4 6 oz Salmon filets*
- 1 tsp Sea salt
- 1/4 tsp Black pepper
- 1-2 tbsp Olive oil or avocado oil
- 4 oz Fresh baby spinach
- 4 oz Cream cheese (softened)
- 1/2 cup Diced roasted red peppers**
- 1/4 cup Freshly grated parmesan cheese
- 4 tbsp Unsalted butter
- 2 tbsp Fresh lemon juice
Prepare the salmon: Season each salmon fillet with a bit of salt and pepper. Cut a slit in the side of each salmon fillet, ensuring that you don’t cut all the way through.
Heat a cast iron skillet to medium high heat. Once hot, add in 1 tbsp oil and toss in the baby spinach. Saute for 4-5 minutes, or until spinach is wilted and softened. Transfer to a bowl. Keep the skillet warm.
Combine warmed spinach, warmed cream cheese, red peppers, and parmesan cheese to the same bowl. Stuff each salmon fillet with a few tablespoons of the mixture.
Set the oven to a broil. Add butter to the hot skillet, then add each salmon fillet, skin side down, for about 5 minutes. Transfer the skillet to the oven and broil for 4-5 minutes, or until the salmon is lightly browned. Remove from heat and drizzle each salmon fillet with lemon juice.
Serve over rice, cauliflower rice, or potatoes.
* You can use one large filet and slice into smaller pieces. You can also use frozen salmon! See notes in the blog post.
**Use jarred roasted red peppers and be sure to drain the liquid.
I’m trying to save the recipe to Pinterest but it won’t let me. It keeps bringing me to your Pinterest page listing all of your recipes. Can you tell me how I can save it to Pinterest?
Amy Rains says
If you are on a desktop computer, just hover the mouse over any of the salmon photos. In the corner of the photo, you will see a blue Pinterest icon. Click on the icon and it will save to your boards. For an tablet or phone, just tap any salmon photo to get the blue Pinterest icon, and then click to save. Hope that helps!
Molly Dodge-Caldwell says
Hi Amy, the recipe itself doesn’t show the baby spinach. How much do you recommend for this recipe? Also, you asterisked the peppers but I don’t see the follow up notes… looking forward to making this for my kiddos this evening! 🙂
Amy Rains says
Hi Molly, sorry about that! It’s all fixed now.