Total Time
30mins
Prep 10 mins
Cook 20 mins

I got this from Low Carb and Lovin It. Yum!

Ingredients Nutrition

Directions

  1. Preheat the oven to 350 F degrees.
  2. In a bowl, combine the cream cheese and feta, mashing and stirring with a fork until well blended.
  3. Add the scallions and spinach and combine well.
  4. Spread the mixture evenly over 1 salmon fillet (The filling will be about 3/4-inch thick).
  5. Top with the second salmon fillet.
  6. Brush both sides with olive oil, turning over carefully with a spatula, and place on a shallow baking pan.
  7. Bake for 20 minutes; test for doneness with a toothpick.
  8. To serve, slice carefully with a sharp, serrated knife.
  9. Enjoy!

Reviews

(4)
Most Helpful

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!

BettyBoopers October 02, 2008

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!!!

Linda's Busy Kitchen January 16, 2007

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!

huberville September 15, 2004

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