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Salmon stuffed with ricotta and spinach and lemon wedges on a bed of quinoa on a white plate.
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5 from 1 vote

Salmon Stuffed with Ricotta and Spinach

Savoury, creamy, cheesy mouthwatering salmon stuffed with ricotta and spinach. Prepare in less than 30 minutes and serve for lunch or dinner.
Prep Time10 minutes
Cook Time10 minutes
0 minutes
Total Time20 minutes
Course: Main Course
Cuisine: American, British
Servings: 2 people
Calories: 530kcal
Author: Jen Sim

Equipment

  • 1 Frying pan

Ingredients

  • 2 salmon fillets
  • 100 g of ricotta
  • 2 cups of Spinach
  • 1 garlic clove
  • Salt to taste
  • Paprika to taste
  • Olive oil
  • 1 tablespoon of unsalted butter

Instructions

  • Grab the salmon fillets and cut a pocket in the fillet. Make sure you don't cut all the way through.
  • 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.
  • While the salmon is marinating, prepare the filling. Add spinach, ricotta cheese, crushed garlic clove, salt to taste, pepper to taste to a bowl and mix until well combined.
  • Remove the salmon from the fridge and stuff each fillet with the filling.
  • Then, heat unsalted butter in a pan. Sear fillets on each side for 3-4 minutes or until golden.
  • Serve with a wedge of lemon, vegetables or quinoa.

Notes

Ricotta: Feel free to use softened cream cheese instead of ricotta.

Nutrition

Serving: 339g | Calories: 530kcal | Carbohydrates: 3.1g | Protein: 67.77g | Fat: 25.82g | Saturated Fat: 9.289g | Polyunsaturated Fat: 3.039g | Monounsaturated Fat: 8.583g | Trans Fat: 0.103g | Cholesterol: 169mg | Sodium: 292mg | Potassium: 1320mg | Fiber: 0.7g | Sugar: 0.28g | Vitamin A: 3467IU | Vitamin C: 8.9mg | Calcium: 159mg | Iron: 2.23mg