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.
Ingredients
- 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
Instructions
-
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.
Recipe Notes
* 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.