Creamy Spinach and Sun Dried Tomato Stuffed Salmon

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 3
Calories 488 kcal


  • 1.5 lb salmon fillet skin on
  • 2 oz fresh spinach diced
  • 1/4 cup minced sun-dried tomatoes
  • 1 shallot minced
  • 2 garlic cloves minced
  • 4 oz cream cheese
  • Salt
  • Fresh cracked black pepper
US Customary - Metric


  1. Preheat oven to 425 and line a rimmed baking sheet with aluminum foil. 

  2. Chop cream cheese into several pieces and place it into a small mixing bowl. Set aside. 

  3. Preheat a small cooking pan over medium heat. Add a little bit of canola oil for cooking the veggies. 

  4. Add minced shallots to the pan and saute until starts to golden. 

  5. Add minced sun-dried tomatoes and minced garlic. Mix and saute for a few minutes.

  6. Dice spinach and add it to the pan with veggies. Cover and cook until spinach cooks down. 

  7. Stir well and season with some salt and pepper. 

  8. Add cooked veggies to the bowl with cream cheese and mix well, until everything is evenly incorporated. 

  9. Rub each salmon skin with canola oil and place them skin down on the prepared baking pan. 

  10. Slice salmon in the middle, lengthwise, but do not cut the skin. 
    Divide the mixture among all 3 (or 4) salmon pieces, stuffing it in the middle generously.

  11. Bake for 18-20 minutes, depending on the size and thickness of salmon fillets.

  12. Serve it with a fresh spinach salad or veggies of your choice.

Nutrition Facts
Creamy Spinach and Sun Dried Tomato Stuffed Salmon
Amount Per Serving
Calories 488 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 9g56%
Cholesterol 166mg55%
Sodium 260mg11%
Potassium 1610mg46%
Carbohydrates 9g3%
Fiber 1g4%
Sugar 5g6%
Protein 49g98%
Vitamin A 2450IU49%
Vitamin C 10.2mg12%
Calcium 97mg10%
Iron 3.4mg19%
* Percent Daily Values are based on a 2000 calorie diet.