Salmon Stuffed with Ricotta and Spinach

Savory, creamy, cheesy, mouthwatering Salmon Stuffed with Ricotta and Spinach. Prepare in less than 30 minutes and serve for lunch or dinner.

This salmon is just what you need to spice up your dinnertime. It’s savory, creamy, and cheesy. Plus it’s low-carb and Keto friendly. If you know me, then I love quick, easy, and delicious recipes. You may also enjoy this tasty Chicken Stuffed with Ricotta and Spinach, Cajun Honey Butter Salmon and Oven-Baked Salmon with Lemon and Pepper.

Serve with Quick Cauliflower in Air Fryer, Lebanese Tabbouleh Salad Recipe (Tabbouli) or Quick Persian Shirazi Salad.

Why This Recipe Works

• This stuffed salmon recipe packs delicious flavor and textures in every bite.
• It can be paired with Couscous Feta and Olive Salad or Indian Turmeric Rice.
• Double or triple the recipe to feed more people.
• This dish is ready in 30 minutes, making it a great weeknight dinner option.

Ingredients 

See the recipe card for full information on ingredients and quantities.

• Salmon: Make sure you use thick salmon fillets for this recipe because you will need to stuff the salmon with the spinach and ricotta mixture.
• Ricotta: This is a type of cheese. Use good-quality ricotta for this recipe.
• Spinach: Use fresh spinach for this recipe.
• Garlic: Crush a few garlic cloves for the ricotta and spinach filling. It helps to enhance the flavor of this dish.
• Seasonings: The salmon and filling will be seasoned with salt and pepper to taste.

Tips and Substitutions

• Salmon: For a healthier option, bake salmon fillets in the oven at 180C/160C fan/gas 4 for 10-15 minutes instead of searing. The fillets can also be air fried at 200C/400F for 6-11 minutes.
• Ricotta: Feel free to swap the ricotta with cream cheese.
• Seasoning: You can add additional seasoning to the fillets to suit your taste.
• Searing: Make sure the filling does not spill while you are searing the fillets.

How to Make Salmon Stuffed with Ricotta and Spinach

1. Grab 2 fresh salmon fillets and cut a pocket in the fillet. Make sure you don't cut all the way through.
2. Add a splash of oil to the salmon and season it with salt and pepper to taste. Leave to marinate in the fridge for 10 minutes.
3. While the salmon is marinating prepare the filling. Add 2 cups of spinach to a bowl. Then, add 150 g of ricotta cheese, 1 crushed garlic clove, salt to taste, pepper to taste and mix until well combined.
4. Remove salmon from the fridge and stuff each fillet with the filling.
5. Then, heat 1 tablespoon of unsalted butter in a pan. Sear fillets on each side for 3-4 minutes or until golden.
6. Serve with Roasted Carrots, Parsnips and Brussels Sprouts.

Recipe FAQS

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