Ingredients for Ricotta Feta And Spinach Stuffed Salmon
- Salmon Fillets
- 1/2 cup ricotta cheese
- 1/4 cup crumbled feta cheese
- Ground Pepper
- 1 cup fresh spinach
- Fat Free Miracle Whip
- Lemon, Juice Of
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How to Make Ricotta Feta And Spinach Stuffed Salmon
- Butterfly the salmon fillet: Gently insert a sharp knife into the side of the fillet and run it lengthwise, creating a pocket without cutting all the way through.
- Prepare the cheese mixture: In a small bowl, combine 1/2 cup ricotta cheese, 1/4 cup crumbled feta cheese, and a pinch of black pepper. Mix until smooth and creamy.
- Fill the salmon: Spread the cheese mixture evenly over one half of the butterflied salmon fillet.
- Add the spinach: Layer 1 cup of fresh spinach on top of the cheese mixture.
- Close and seal: Fold the other half of the salmon fillet over the filling, gently pressing to seal.
- Add Miracle Whip and lemon: Spoon 1 tablespoon of Miracle Whip over the top of the salmon fillet and squeeze 1/2 a lemon over it.
- Bake to perfection: Place the stuffed salmon in a greased and covered casserole dish. Bake at 375°F (190°C) for 15-20 minutes, or until the fish is cooked through and flakes easily with a fork.
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
12g
Fat
49g
Carbs
2g
