Ricotta, Feta and Spinach Stuffed Salmon
- Ready In:
- 25mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 680.38 g salmon fillets
- 200 g ricotta cheese
- 125 g feta cheese
- 4.92 ml ground pepper
- 236.59 ml spinach
- 59.14-78.78 ml fat-free Miracle Whip
- 1 lemon, juice of
directions
- Butterfly 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).
- In 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.
- Spoon miracle whip on top of fillet and squeeze lemon juice over top.
- Bake 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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