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Stuffed Salmon Filets

After a long day of swimming upstream like a salmon, don’t you just want a comforting meal?

Stuffed Salmon Ingredients

  • 2, 0.5 pound wild salmon filets. If frozen, thaw for 12-24 hours in the refrigerator before use.

  • 2.75 cups kale, swiss chard, or spinach

  • 1 TBSP olive oil or avocado oil

  • dash sea salt

  • ½ tsp sage

  • 1 cup basil, chopped or 2 TBSP dried basil

  • 1 cup cherry tomatoes, halved

  • ½ cup organic goat cheese

  • ½ cup slivered almonds, unsalted

  • lemon squeeze


  • Preheat oven to 375 degrees. Grease a casserole dish with olive oil or avocado oil.

  • Grease a skillet with oils as above and place greens in pan; saute until wilted. Add dash of sea salt.

  • Turn off heat; add goat cheese and mix.

  • Incompletely bisect the salmon filets (cut halfway but not all the way through). Set aside.

  • Spoon pan mixture into the salmon filets.

  • Place filets into the casserole dish. Season with sea salt and sage.

  • Bake for 25-30 minutes. Add slivered almonds for the last 5 minutes and allow to broil.

  • Squeeze lemon juice over filets before serving.

Image via Once Upon a Recipe Blog.

Recipe via Essence Nutrition.

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