Delicious Salmon dish with a great creamy stuffing. I usually serve with a mixed salad and a tomato basil rice.
My Private Note
Units: US | Metric
- 1Butterfly salmon fillet by inserting knife into side of fillet and running it lengthwise to cut salmon open like a bun making sure not to cut all the way through(salmon should remain in one piece).
- 2In small bowl mix cheeses and pepper till smooth. Spread on one half of salmon. Layer spinach on top of cheese mixture and fold t op half of fillet over filling.
- 3Spoon miracle whip on top of fillet and squeeze lemon juice over top.
- 4Bake at 375F in a greased and covered casserole dish for 15-20 minutes until fish is cooked through and flakes easily with a fork.
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Nutritional Facts for Ricotta, Feta and Spinach Stuffed Salmon
Serving Size: 1 (281 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 385.2
- Calories from Fat 175
- Total Fat 19.5 g
- Saturated Fat 9.8 g
- Cholesterol 143.4 mg
- Sodium 637.3 mg
- Total Carbohydrate 6.4 g
- Dietary Fiber 0.6 g
- Sugars 3.2 g
- Protein 44.4 g