Ingredients
Scale
- 2 salmon fillets (6 oz each), skin-on or skin-off
- 1 cup fresh spinach, chopped
- 2 cloves garlic, minced
- 1 tbsp lemon zest
- 1 tbsp fresh lemon juice
- 1 tbsp olive oil
- 1 tsp dried dill (or 1 tbsp fresh)
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup crumbs (optional, panko or almond flour for gluten-free)
- Fresh dill and lemon wedges for garnish
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a bowl, mix spinach, garlic, lemon zest, lemon juice, olive oil, dill, salt, pepper, and crumbs (if using).
- Make a shallow slit along the thickest part of each salmon fillet to form a pocket. Carefully Stuff each fillet with the spinach mixture.
- Place stuffed salmon on the baking sheet. Bake 14–16 minutes, or until salmon flakes easily with a fork and internal temp reaches 145°F.
- Let rest 3–5 minutes, then garnish with fresh dill and lemon wedges before serving.
Notes
- For extra crispiness, broil 1–2 minutes at the end.
- Stream with extra lemon juice or serve with a side of tzatziki or Greek yogurt sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Baking
- Cuisine: American
- Diet: High-Protein, Gluten-Free (if using almond flour), Dairy-Free, Keto-Option
Nutrition
- Serving Size: 1 fillet
- Calories: 320 Kcal
- Sugar: 1g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 33g
- Cholesterol: 85mg
