Monthly Recipes

Spinach Stuffed Salmon

April 2016
Category: Dairy Free  Gluten Free  Paleo  Main Course  

Serves 4


  • 4 Salmon fillets
  • 2-3 cups of fresh spinach leaves
  • 1/4 fresh basil leaves chopped
  • 1 tsp lemon zest
  • 1 tsp lemon juice
  • 2 clove of garlic minced
  • 1/4 cup dried cranberries, chopped
  • 1/4 cup almonds, chopped
  • Salt and Pepper to taste
  • 1/4 tsp dried chili flakes, optional


Preheat oven to 425F

Sauté the spinach, cranberries, lemon zest/juice and garlic until spinach is wilted and moisture released. 

Add in nuts and fresh basil. Seaon with salt and pepper and chili flakes if using. 

Cut a pocket horizontally into each salmon fillet. Stuff each pocket with about 2-4 tablespoons of the mixture.

Season fish with salt and pepper.

Place salmon on non-stick baking sheet and bake for approximately 10 minutes or until fillets are fully cooked.

Adapted from

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