Salmon is the kind of dish we love – it’s easy to find, easy to cook, and quick to prepare. We especially love when we take a traditional salmon recipe and find new ways to serve this protein.
In this recipe, you’ll be taking simple salmon and stuffing them with an exquisite blend of spinach and sun-dried tomatoes, giving your fish a distinctive Italian twist. The end result is a delicious and intimate main course – as written, this will serve two, but you can easily scale up as needed.
While the salmon might be the star of this dish, we love to talk about the health benefits of all ingredients, and this dish features one in particular – spinach.
While spinach might be more of a main-stay of salad blends for non-Paleo eaters, a Paleo diet embraces spinach and utilizes it as often as possible in salads, main courses, and sides.
Spinach is packed full of nutrients and Vitamins A, C, and K, and its tender texture makes it versatile enough to include in a variety of dishes. For this meal, seek out fresh, tender greens – the fresher, the tastier your meal will be!
As the main course, this dish works best when accompanied by sides that complement the Mediterranean flavors (although we also like the idea of making this in advance and serving it on its own as a light lunch). If you are serving this for dinner, try serving it atop a dish of zoodles and with a side of Dijon and pecan asparagus.
Spinach and Sun-Dried Tomato Stuffed Salmon Recipe
Serves: 2 Prep: 15 min Cook: 30 min
Ingredients
- 2 salmon filets
- ⅓ cup sun-dried tomatoes, chopped
- 2 cups baby spinach
- 2 tbsp. fresh basil leaves, minced
- ¼ cup sliced almonds
- 2 tbsp. olive oil
- ¼ cup fresh lime juice
- Sea salt and freshly ground black pepper
Preparation
- Preheat the oven to 375 F.
- In a bowl, combine the spinach, olive oil, sun-dried tomatoes, basil, and sliced almonds; season with salt and pepper to taste.
- Slice the salmon filets through the middle, almost reaching the other side but not going entirely through.
- Open the salmon filets and carefully stuff them with the spinach-tomato mixture.
- Close the salmon filets and place them into a baking dish; brush the salmon with the lime juice and season with salt and pepper to taste.
- Place in the oven and bake for 20 to 30 minutes.
📖 Recipe
Spinach and Sun-Dried Tomato Stuffed Salmon Recipe
Ingredients
- 2 salmon filets
- ⅓ cup sun-dried tomatoes chopped
- 2 cups baby spinach
- 2 tbsp. fresh basil leaves minced
- ¼ cup sliced almonds
- 2 tbsp. olive oil
- ¼ cup fresh lime juice
- Sea salt and freshly ground black pepper
Instructions
- Preheat the oven to 375 F.
- In a bowl, combine the spinach, olive oil, sun-dried tomatoes, basil, and sliced almonds; season with salt and pepper to taste.⅓ cup sun-dried tomatoes, 2 cups baby spinach, 2 tbsp. fresh basil leaves, ¼ cup sliced almonds, 2 tbsp. olive oil, Sea salt and freshly ground black pepper
- Slice the salmon filets through the middle, almost reaching the other side, but not going entirely through.2 salmon filets
- Open the salmon filets and carefully stuff with the spinach-tomato mixture.
- Close the salmon filets and place into a baking dish; brush the salmon with the lime juice and season with salt and pepper to taste.¼ cup fresh lime juice
- Place in the oven and bake 20 to 30 minutes.
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