Prep 10 mins
Cook 20 mins
I got this from Low Carb and Lovin It. Yum!
- 3 ounces cream cheese, softened
- 3⁄4 cup crumbled feta
- 2 scallions, thinly sliced,including green
- 1⁄2 cup fresh spinach, chopped
- 1 lb salmon fillet, sliced to make 2 filets
- olive oil
- Preheat the oven to 350 F degrees.
- In a bowl, combine the cream cheese and feta, mashing and stirring with a fork until well blended.
- Add the scallions and spinach and combine well.
- Spread the mixture evenly over 1 salmon fillet (The filling will be about 3/4-inch thick).
- Top with the second salmon fillet.
- Brush both sides with olive oil, turning over carefully with a spatula, and place on a shallow baking pan.
- Bake for 20 minutes; test for doneness with a toothpick.
- To serve, slice carefully with a sharp, serrated knife.
Amazing is the only word I can use to describe this dish!!! The flavors are the best I have tasted while eating salmon, and we loved it here. I doubled the recipe, so I could have enough to send some over to my youngest DS. He called to say it was excellent and his DW wants the recipe to make for company coming in a couple of weeks! This is one not to miss people! It should have all kinds of ************************************'s and all kinds of reviews it's so good!
Sharon, One of the members of my cooking and recipes meetup group used this recipe to enter in our International Cookoff a few months back... I just realized I didn't do a review on your FANTASTIC recipe... Since this dish beat out my 2nd prize recipe entry for Linda's Greek Pasta With Shrimp, I am going to tell you this is one scrumptious dish to serve to anyone, anytime! FANTASTIC flavors... DELISH is all I can say... Try it, you won't be disappointed!!!
This dish has a nice presentation, is very easy and quick to prepare, and was delicious. The only change I will make next time is to use only 1/4 of the filling. It was way too much for my taste and overpowered the fish. I scraped most of the filling off the salmon as I ate and found it to be very tasty this way. Thanks for the recipe, Sharon!