Stuffed Salmon Filets

After a long day of swimming upstream like a salmon, don’t you just want a comforting meal?

Stuffed Salmon Ingredients

  • 2, 0.5 pound wild salmon filets. If frozen, thaw for 12-24 hours in the refrigerator before use.
  • 2.75 cups kale, swiss chard, or spinach
  • 1 TBSP olive oil or avocado oil
  • dash sea salt
  • ½ tsp sage
  • 1 cup basil, chopped or 2 TBSP dried basil
  • 1 cup cherry tomatoes, halved
  • ½ cup organic goat cheese
  • ½ cup slivered almonds, unsalted
  • lemon squeeze


  1. Preheat oven to 375 degrees. Grease a casserole dish with olive oil or avocado oil.
  2. Grease a skillet with oils as above and place greens in pan; saute until wilted. Add dash of sea salt.
  3. Turn off heat; add goat cheese and mix.
  4. Incompletely bisect the salmon filets (cut halfway but not all the way through). Set aside.
  5. Spoon pan mixture into the salmon filets.
  6. Place filets into the casserole dish. Season with sea salt and sage.
  7. Bake for 25-30 minutes. Add slivered almonds for the last 5 minutes and allow to broil.
  8. Squeeze lemon juice over filets before serving.

Image via Once Upon a Recipe Blog

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