I found a low carb recipe for stuffed salmon fillets. There was a long list of ingredients for the stuffing: spinach, cream cheese, heavy cream, etc. In the sidebar, I spied the notation: "To save time, pick up a carton of your favorite spinach/artichoke dip from the deli." Why yes, I believe I will do just that!
Also the original recipe listed 4 (6 oz.) salmon fillets. Since I knew I was only going to prepare for the two of us, I purchased two fillets. I did ask the young man at the seafood counter to pick out two of the thickest fillets they had so they would be easier to stuff with the filling.
2 (6 oz.) salmon fillets
spinach artichoke dip
olive oil
sea salt
freshly ground black pepper
lemon juice
Preheat oven to 375 degrees F. Spray a small baking dish with non-stick spray.
Very carefully make a slit in the side of each fillet. Do NOT cut all the way through. You're just making a pocket for the filling.
Remove any pin bones you feel/see in the salmon. Discard those.
Using a spreader or butter knife, stuff the salmon fillets with a couple of tablespoons of the spinach artichoke dip. Place the salmon in the baking dish.
Drizzle with the olive oil and then generously season with the sea salt and freshly ground black pepper.
Cover the baking dish with foil and bake for 30-35 minutes until the salmon flakes easily with a fork. Remove the foil during the last 5 minutes or so of baking.
Squeeze fresh lemon juice over the salmon fillets and serve immediately.
I steamed broccoli and drizzled with olive oil, seasoned with salt and pepper, and then topped with grated parmesan.
This method can easily be doubled or tripled for a wonderful dinner party meal.
A delicious low carb meal!
Adapted from The Dirty Lazy Keto No Time to Cook Cookbook.
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