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Simple, Baked Italian Stuffed Salmon

This dish is very simple to make and is an "elevated" baked salmon dish. I stuff the salmon with a creamy, cheesy, spinach filling and Italian spices. Its prepared on a sheet pan and served up with roasted asparagus in 25 minutes including prep time.

Sheet Pan Dinner, Salmon, Baked Salmon, Baked Easy Salmon, Simple Salmon, Healthy Salmon Dish, Stuffed Salmon, Italian Salmon

Tools

  • Sheet Pan

  • Medium Pan

  • Foil

  • Knife

  • Garlic Press (Optional)

  • Wooden Spoon

  • Cutting Board

Servings

  • 3 Servings

Ingredients

  • 1 pound Skin-on Salmon Filets

  • 1 tablespoon minced garlic

  • 2 tablespoons heavy cream

  • 1/4 cup frozen spinach

  • 1/3 cup diced tomatoes

  • 1/4 cup fresh parmesan cheese

  • 2 tablespoons heavy cream

  • 1/4 tsp garlic salt

  • 1/4 tsp Italian seasoning

  • 1/2 tsp salt

  • 1/2 tsp black pepper

  • 1 pound thick asparagus

  • 1/8 cup diced shallots

  • 3 tablespoons avocado oil

  • 3 lemon wedges

Recipe Instructions:

  1. Pre-Heat Oven to 400 degrees.

  2. Start on salmon filling. Set your pan to low-medium heat and add 1 tablespoon of avocado oil. Add diced tomatoes and minced garlic to pan and sauté for 2 minutes.

  3. Then, add your spinach, heavy cream, parmesan cheese, Italian seasoning, and garlic salt and let simmer on low for 2 minutes, until cheesy. Set aside to cool down.

  4. Grab asparagus and cut the ends off (about 1 inch). Then, finely dice up your shallot, this will be topping for your asparagus.

  5. Prepare your salmon. Cut your skin-on salmon filets into even portions, should be about 3 filets and 5 ounces each. Examine your salmon filets and make sure to remove any bones or scales. Place your salmon filets skin down on the sheet pan and coat with 1 tablespoon of avocado oil, 1/4 tsp salt, and 1/4 tsp pepper.

  6. Then, carefully cut a slit into the top of the salmon filet vertically. The slit should be a 1/2 inch deep, enough to stuff filling mixture to it. Stuff salmon with 2 tablespoons of filling.

  7. Rip off a piece of foil, enough to place all of your asparagus in. Place your asparagus in the foil and add 1 tablespoon of avocado oil, shallots, 1/4 tsp salt, and 1/4 tsp black pepper and toss together. Then, tightly seal your asparagus so foil is wrapped around.

  8. Place the sheet pan in the oven for 15 minutes. Serve stuffed salmon and asparagus with fresh lemon wedge.

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