Keto Spinach Artichoke Stuffed Salmon

Salmon fillets are sliced open into pockets, packed with a cream cheese filling that has spinach, artichoke hearts, Parmesan and mozzarella in it, and baked. The filling is the same idea as a spinach artichoke dip, except it sits inside the fish and bakes along with it. The recipe makes 4 servings, one 6-ounce fillet each, and takes 35 minutes. Each serving has 4 grams of carbohydrates.

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The filling can be mixed ahead, and the only cooking on the stove is a quick sauté of garlic, spinach and artichokes.

The Ingredients

The full amounts are in the card. These notes cover what each ingredient does.

• Salmon fillets (4, 6 ounces each): choose fillets with a bright color and a clean, ocean-like smell. Fresh fish has a firmer texture, which makes it easier to cut and stuff.
• Fresh spinach (1 cup, chopped) and canned artichoke hearts (1 cup, drained and chopped): the vegetable part of the filling. Spinach adds color, and the artichokes are low in carbs and add a tender, slightly tangy texture.
• Cream cheese (1/2 cup, softened): the base that makes the filling creamy.
• Parmesan (1/4 cup) and mozzarella (1/4 cup): the cheeses give the filling a savory, melted texture.
• Garlic (2 cloves), olive oil (1 tablespoon) and lemon juice (1 teaspoon): the garlic is sautéed in the oil, and the lemon juice cuts through the creaminess.
• Salt and pepper, and fresh parsley (optional): parsley goes on at the end for color.

Making the Filling

Have the spinach and artichokes chopped before you start, because the sauté takes only a few minutes. Cook the garlic in the olive oil over medium heat for about 1 minute until fragrant. Add the spinach and artichokes and cook for 2 to 3 minutes, just until the spinach wilts. Take the pan off the heat.

Move the vegetables to a bowl and mix them with the cream cheese, Parmesan, mozzarella, lemon juice, salt and pepper until fully combined. The filling should come out creamy.

Stuffing and Baking

Lay each fillet on a cutting board and slice it horizontally to make a pocket, taking care not to cut all the way through. A sharp knife helps here, since a dull one tears the fish. Spoon in the filling and press gently so it stays put.

Set the fillets on a baking sheet lined with parchment paper and bake at 375°F (190°C) for 20 to 25 minutes, until the salmon is cooked through and flakes easily with a fork. Garnish with parsley and serve hot.

If you have no baking sheet, an oven-safe cast-iron skillet works. Greased aluminum foil can stand in for the parchment.

Adjusting the Filling

• Heat: stir red pepper flakes into the filling, or a splash of hot sauce.
• Feta: crumbled feta adds a salty, tangy note.
• Herbs: dill goes well with salmon, and basil adds a sweeter note.
• Crisp top: sprinkle crushed pork rinds or almond flour over the fish before baking.
• Other fish: trout or tilapia work too. Both are mild and flaky.
• Seasoning: if the filling needs more zest, add a little extra lemon juice or a pinch of salt.

What to Serve With It

Zucchini noodles tossed with pesto, or cauliflower rice sautéed with garlic and herbs, both soak up the juices from the fish and keep the plate low in carbs. A simple arugula salad with lemon vinaigrette, cherry tomatoes and sliced cucumber adds a peppery contrast to the rich filling. For a drink, a crisp dry white wine or sparkling water with lemon both suit it.

Timing and Nutrition

Prep takes 10 minutes and cooking takes 25, which makes 35 minutes in all. Each fillet has approximately 400 calories, 28 grams of fat (10 grams saturated), 4 grams of carbohydrates, no fiber, 1 gram of sugar, 36 grams of protein and 500 milligrams of sodium.

FAQ

Can I use frozen salmon fillets?

Yes, but thaw them completely first. That gives even cooking and keeps the texture of the fish.

How long do leftovers keep?

Keep them in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 350°F (175°C) until warmed through, so the salmon stays moist.

What can replace the cream cheese?

Greek yogurt or ricotta cheese. Both give a creamy filling, though the flavor changes slightly, so watch the consistency as you mix.

Can I make it ahead for meal prep?

Yes. Mix the filling in advance and stuff the fillets when you are ready to cook. Stuffed fillets keep in the refrigerator, and they should be baked within a day or two.

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Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us