Servings: 4 servings
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Ingredients
- 4 Salmon filets
- 2 tbsp. Olive oil (divided)
- Salt and pepper
- 3 Scallions, chopped
- 1 clove Garlic, minced
- 4 oz. Baby spinach
- 1 tbsp. Fresh dill, chopped
- 3/4 cup Feta cheese, crumbled
- Paprika
Instructions
- Take out your salmon 30 minutes before baking so it can reach room temperature.
- Preheat the oven to 420°F and prepare a medium-sized baking tray by lining it with parchment paper.
- Clean and dry your salmon filets. Using a small sharp knife, cut the thicker part of the side of each filet. Cut as profoundly as possible without cutting through to the other side.
- Heat one tablespoon of olive oil on medium-high heat in a deep skillet. Cook your scallions for a minute or two, then stir in the garlic for 15 seconds. Add spinach, dill, salt, pepper, and sauté until the spinach is mostly wilted. Remove the mixture from the skillet and transfer it to a bowl. Wait 5 minutes, then mix the crumbled feta cheese and mix well.
- Stuff the salmon with the mixture, and place the filets upright. Brush the tops and sides of the fish with olive oil and season with salt and pepper to taste. Sprinkle paprika on top and around the sides of the fish. This will give it a nice color. Bake for approximately 17 minutes, but the cooking time will depend on the size of your fish.
Nutrition Facts
Calories: 469 kcal
Carbohydrates: 3g
Protein: 50g
Fat: 27g
Cholesterol: 150mg
Sodium: 438 mg
Potassium: 1316mg
Fiber: 1g
Vitamin C: 10mg
Calcium: 202 mg
Iron: 3mg
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API that recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
How to Store the Keto Stuffed Sole with Spinach and Feta
To prevent bacterial growth, ensure the leftovers are stored in an airtight container or tightly wrapped in plastic wrap. It should be eaten within 3 to 4 days to ensure that it is safe to consume.