Completely Keto Cheesy Spinach Stuffed Salmon

In a quaint riverside bistro where the fusion of tradition and innovation was celebrated, a daring chef decided to introduce a dish that combined the richness of the land with the bounty of the river: Completely Keto Cheesy Spinach Stuffed Salmon.

Inspired by a morning stroll along the riverbank, where the water mirrored the sky and the world seemed full of possibilities, the chef envisioned a dish that would offer a taste of this serene landscape. Back in the bistro’s kitchen, with the sunlight spilling through the windows, she carefully prepared the salmon fillets, stuffing each one with a creamy blend of cheese, crushed almonds, and fresh spinach, each ingredient chosen to echo the natural harmony outside.

As the Cheesy Spinach Stuffed Salmon was served, it became more than just the special of the day; it was a culinary journey. Paired with a delicate side of sautéed asparagus and a light, crisp salad, the dish was a harmonious blend of textures and flavors, capturing the essence of a perfect riverside afternoon.

That evening, as the bistro’s patrons savored their meal, the Cheesy Spinach Stuffed Salmon did more than satisfy their appetites; it created a moment where the rush of life slowed, the beauty of the river lingered in every bite, and the simple act of dining became a cherished pause, a savory reminder of nature’s gifts delicately woven into every forkful.

Completely Keto Cheesy Spinach Stuffed Salmon

Course: Main Course

Cuisine: European

Keyword: cheesy spinach stuffed salmon, keto cheesy spinach stuffed salmon

Prep Time: 35 minutes

Servings: 6 people

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Ingredients

• 1 cup cream cheese
• 3 cup crushed almonds
• 1 1/4 cup fresh spinach
• 4 oz butter melted
• 1/2 cup parmesan cheese grated
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 6 oz salmon fillets
• Extra virgin olive oil to lather salmon

Instructions

1. Preheat oven to 450 degrees.

2. Boil a large pot with water and cook the spinach for 30 seconds. Drain the water and immediately rinse the spinach with cold water. Try to remove as much liquid as possible after by squeezing the spinach.

3. Mix the spinach with all the other ingredients in a bowl, except for the oil and salmon. Put on the side.

4. Line a baking sheet with parchment paper and put some EVOO lathered on the paper.

5. Form a pocket on the side of each fillet by cutting a slice into the thickest part of each fillet. Evenly divide the spinach stuffing between the fillets and stuff generously.

6. Put the fillets on the baking pan with the skin side down and lather more olive oil onto the top of each fillet. Bake for 17 minutes, best served right out of the oven.

Recipe Notes