Stuffed Salmon Fillet With Spinach And Celery
Easy stuffed salmon fillet with spinach and celery. Light, flavorful, and perfect for Easter or family dinners. Always a success.
Ingredients
- 2 tablespoons butter unsalted
- 1 clove garlic finely chopped
- 3 stalks celery cut into small rings
- 9 oz. fresh spinach or thawed from freezer
- 4 tablespoons Greek yogurt
- 1 teaspoon mustard
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- 2½ pound salmon fillet
Ingredients you need per step are listed below the step in Italic
Instructions
- Preheat the oven to 440 ℉.
- Melt the butter in a frying pan and stir-fry garlic for 30 seconds.2 tablespoons butter, 1 clove garlic
- Add celery and spinach; cook for 5 minutes.3 stalks celery , 9 oz. fresh spinach
- Transfer to a bowl, mix with yogurt and mustard, and season with salt and pepper.4 tablespoons Greek yogurt, 1 teaspoon mustard, ¼ teaspoon salt, ⅛ teaspoon ground black pepper
- Slice salmon fillet horizontally, not all the way through, so it opens like a book.2½ pound salmon fillet
- Spread the vegetable mixture inside, roll tightly, and tie with twine.
- Place in a baking dish, cover with baking paper, and bake for 15–20 minutes.
- Serve immediately.
NOTES
1. Can I use frozen salmon for this recipe? Yes, just thaw it first. Since frozen fillets are usually smaller, make individual rolls instead of one large roll.
2. Can I prepare this ahead of time? Yes. Assemble in the morning, cover, and refrigerate until ready to bake.
3. What can I substitute for celery? Leek is a great option that gives a mild, sweet taste that pairs well with spinach.
4. Variations
- Swap Greek yogurt for sour cream for more richness.
- Add chopped dill or parsley to the filling for an herby touch.
- Replace spinach with Swiss chard or kale if that’s what you have.
- Eat immediately: Best enjoyed fresh out of the oven.
- Refrigerator: Store leftovers covered in foil for up to 1 day. Use them in an omelet filling the next morning.
- Freezer: Not suitable for freezing due to the creamy filling.
Nutrition
Calories: 484kcal | Carbohydrates: 4g | Protein: 60g | Fat: 24g | Saturated Fat: 7g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 172mg | Sodium: 412mg | Fiber: 2g | Sugar: 1g | Vitamin A: 6409IU | Vitamin C: 19mg | Iron: 4mg
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