Creamy Spinach & Artichoke-Stuffed Salmon Filets
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Salmon fillets stuffed with a creamy spinach-and-artichoke mixture reminiscent of spinach-artichoke dip, then baked until tender. Restaurant-quality but achievable on a weeknight, with bright lemon notes cutting through the richness.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 Tbsp olive oil
- 1 (5 oz) bag of fresh baby spinach
- 1 garlic clove, (grated)
- 6 oz jar of artichoke hearts (drained, finely chopped)
- 4 oz cream cheese (room temperature)
- ¼ cup mayonnaise
- 2 oz (½ cup) Gruyere cheese, (shredded)
- 2 Tbsp grated Parmesan cheese
- ½ medium lemon, (zested, about 1 tsp, remaining lemon cut into wedges)
- ½ tsp kosher salt
- ¼ tsp freshly ground black pepper
- 4 (6 oz) salmon filets, ( skin on or off)
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp paprika
- ½ tsp dried Italian seasoning
- ¼ tsp cayenne pepper
- Flaky sea salt
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 15m
- Sodium
- 869mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 446mg
- Calcium
- 238mg
- Iron
- 0.93mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 869MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.