Spinach Artichoke Stuffed Salmon
All the wonderful flavors of spinach artichoke dip are added to perfectly pan seared salmon filets to create a delectable meal in under 25 minutes.
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Let’s face it, spinach artichoke dip is about a decadent as it gets. And this Keto stuffed salmon recipe takes all of those same creamy and delicious flavors and combines them to make one delicious low carb dinner for any night of the week.
One skillet meals are ideal for those busy weeknights when you need dinner on the table in hurry. With the spinach and artichokes this low carb salmon recipe is a complete meal all on its own! How convenient is that?
This new spin on low carb salmon recipes will not disappoint! You’re whole family will love this one! And because salmon cooks so quickly, you’re going to love it too!
What’s in Spinach Artichoke Stuffed Salmon?
- Salmon
- Artichoke hearts
- Spinach
- Cream cheese
- Parmesan cheese
- Garlic
- Olive oil
- Butter
- Salt
*Exact measurements are listed in the recipe card below.
How to Make Spinach Artichoke Stuffed Salmon
In a mixing bowl, add in the cream cheese, spinach, artichoke hearts, parmesan cheese, salt and garlic.
Mix together and set aside. The mixture will be very thick, that’s what you want because as it heats, the cheese will melt causing the mixture to become looser.
Take each piece of salmon and cut a slit down the side of the thick end of the filet, but do not cut all the way through. You can place your finger on the other side of the salmon to get a feel for how deep you’re cutting so that you don’t cut though the other side. You’re looking for a nice size pocket for the stuffing.
Take the stuffing mixture and divide it into 6 equal parts.
Scoop out each part of the mixture and gently stuff it into the salmon, then press down slightly so that the mixture is evenly distributed inside the salmon.
Turn a large non stick skillet to medium high heat, add in your olive oil and butter. Take each piece of salmon (might have to do them in batches, depending on the side of your skillet, and salt the tops, then place them skin side up.
Allow them to sear and do not move them until after about 5-6 minutes, when they are ready to flip. You want to flesh side to have a nice golden brown color to it.
Flip each piece and cook for another 7-8 minutes on the other side or until they are cooked through and serve.
If you have leftovers, store the fliets in the fridge in an airtight container for a day or too.
For optimal freshness, salmon is best eaten when first cooked. Thawed and reheated salmon can become dry and the texture can become rubbery when it’s reheated.
However, if you decide to freeze cooked salmon anyway, it should thaw in the fridge over night before reheating. Wrap it in foil and reheat it slowly in a 350F over just until warm.
How Many Carbs in Spinach?
Raw spinach only has a little over 1 carb per cup serving. It’s a great option for low carb salads and Keto side dishes. You might also try these Keto recipes using spinach:
- Spinach Artichoke Chicken Casserole
- Easy Creamed Spinach
- Salmon Picatta with Spinach
- Italian Sausage and Spinach Quiche
Are Artichokes Keto?
Often overlooked on Keto, artichokes are perfect on Keto. There are approximately 5-6 carbs per serving. This whole recipe only uses 1/3 cup making this an ideal low carb meal. You might also try these Parmesan Baked Artichoke Hearts.
What are the Health Benefits in Salmon?
There’re many health benefits in adding salmon to your weekly meal planning. Some nutritionists even call salmon a brain superfood.
Salmon is a very healthy source of protein, which is needed for proper bone health and prevention of muscle loss. Salmon provides approximately 30 grams of protein per 5 ounce serving.
It’s also rich in omega-3, “which have been shown to reduce inflammation, lower blood pressure and decrease risk factors for disease,” according to this article on Healthline.
What’s the Difference in Wild vs. Farm Raised Salmon?
Wild caught means the fish are raised naturally in the ocean or fresh water and feeds off things in nature. If you have access to buy wild-caught, it’s preferred over farm-raised.
Farm raised salmon have come a long way over the past several years and is perfectly safe to eat, but it does have a less rich flavor as wild caught because it is raised in closed areas and fed pellets made from fish meal and grains.
More Low Carb Salmon Recipes
- Smoked Salmon Cucumber Bites
- Baked Salmon in Foil
- Salmon with Avocado Salsa
- Cajun Salmon Alfredo
- Bang Bang Salmon Cakes
- Baked Salmon with Creamy Dill Sauce
- Asian Glazed Salmon
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Spinach Artichoke Stuffed Salmon
Ingredients
- 6 pieces of salmon, about 4 ounces each
- 1/3 cup artichoke hearts, chopped
- 4 ounces frozen spinach, thawed and well drained
- 6 ounces cream cheese, at room temperature
- 1/2 cup parmesan cheese, grated
- 2 cloves garlic, minced
- 1 tablespoon butter
- 1 tablespoon olive oil
- salt to taste
Instructions
- In a mixing bowl, add in the cream cheese, spinach, artichoke hearts, parmesan cheese, salt and garlic.
- Mix together and set aside. The mixture will be very thick, that’s what you want.
- Take each piece of salmon and cut a slit down the side, but do not cut all the way through. You can place your finger on the other side of the salmon to get a feel for how deep you are cutting so that you don’t cut though the other side.
- Take the stuffing mixture and divide it into 6 equal parts. Scoop out each part and gently stuff it into the salmon, then press down slightly so that the mixture is evenly distributed inside the salmon.
- Turn a large skillet to medium high heat, add in your olive oil and butter. Take each piece of salmon (might have to do them in batches, depending on the side of your skillet, and salt the tops, then place them skin side up. Allow them to sear and do not move them until after about 5-6 minutes, when they are ready to flip.
- Flip each piece and cook for another 7-8 minutes on the other side or until they are cooked through and serve.
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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Rate this Recipe
I tried this tonight for dinner and had to write you to tell you – what an incredible dinner! My husband loved it too and he’s not Keto. Thank you so much. I look forward to trying more.
That’s wonderful, so glad you both enjoyed it and you’re so welcome!
Sorry, and what about the spinach? Its on the ingredients but you forgot to mention it on the instructions.😳😳😳
Oh wow, sorry for the confusion, I just added it! Good thing you could see it in the process pics that I included in the recipe 🙂
I LOVE YOUR RECIPES!!
Aww, thanks so much, that makes my day!
I am new to Keto and my doctor recommended I try it to control my RA and Ulcerative Colitis. I have a huge sweet tooth and am anxious to try this mousse.