Delicious dairy free creamy spinach stuffed salmon that’s easy to make and so flavorful! This Whole30 salmon dinner comes out perfectly flaky and tender, with a yummy spinach filling.
Salmon is one of my favorite fish and it’s always fun to get creative with it so I can enjoy it in various ways. My recent go-to method of cooking it is this creamy spinach stuffed salmon recipe and the result is so just so flavorful and amazing! This is an easy Whole30 and paleo salmon recipe that comes together quickly and easily.
Dairy Free Creamy Spinach Stuffed Salmon Recipe
Most of stuffed salmon recipes I’ve seen have some kind of cream cheese or dairy in it. However, this version uses soaked and blended cashews for that ultra smooth and creamy filling. It’s then mixed with defrosted frozen spinach and yummy spices. Once the salmon is stuffed, the filets are pan fried for several minutes until perfectly tender and flaky.
How to Make Stuffed Salmon with Spinach
This is a simple Whole30 salmon dinner with minimal prep time, as well as cook time. Here’s how to make this stuffed salmon with spinach:
- Make the creamy spinach stuffing. Soak the cashews in water for at least 1 hour. Drain, and place in a high speed blender with water, apple cider vinegar, mustard, garlic powder, sea salt, and red pepper flakes. Blend until smooth and creamy. Squeeze out as much water as you can from the defrosted spinach, and fold into the cashew mixture. Set aside.
- Prepare the salmon. Pat dry the salmon filets with a paper towel, and sprinkle both sides with salt and pepper. Use a shark knife to cut a slit from the side of the filets about three-quarter of the way through. Be careful not to cut all the way to the other side.
- Stuff the salmon. Divide the creamy spinach among the 4 filets, stuffing the cut pockets using a spoon. It doesn’t have to be perfect, and it’s okay if some of the stuffing seeps through the tops of the salmon.
- Pan-fry. Heat a large non-stick skillet over medium high heat. Add ghee, then pan fry skin side up for 4 minutes. Carefully flip and cook the other side for 3 minutes, or until the fish flakes easily. Serve.
As you can see, the creamed spinach stuffed salmon is quick and easy enough to enjoy on a busy weeknight! You can even make the filling the night before to cut down on the cooking time even more.
Note for This Recipe
- I recommend using thicker cuts of the fish l for this creamed spinach stuffed salmon recipe. The thicker the salmon, the easier it will be to stuff without tearing.
- I used frozen spinach, but you can use fresh spinach if you like. Just substitute with 8 oz of fresh spinach, steam until wilted, and squeeze out the moisture.
- Use a nonstick skillet to make sure that the salmon won’t stick to the pan and get ruined. I love the Always Pan by Our Place, which works beautifully an it’s toxin free! You can get a $20 discount code for your first order with this link.
- I love the crispy skin that results from this paleo pan fried salmon. However, if you’d rather bake the filets instead, you can do so for 10-15 minutes in a 350 degree F oven.
If you enjoyed Whole30 salmon dinner, you might also like…
- Mustard Dill Walnut Crusted Alaska Salmon (Paleo, Whole30, Keto)
- 5 Minute Broiled Salmon
- Grilled Salmon Skewers with Lemon Garlic Marinade (Paleo, Whole30, Keto)
- Paleo Creamed Spinach with Bacon (Whole30, Keto)
- Spinach and Artichoke Baked Gnocchi Casserole (Paleo, Vegan)
Creamy Spinach Stuffed Salmon (Paleo, Whole30, Low Carb)
- Drain the cashews and add them to a high-speed blender with water, apple cider vinegar, mustard, garlic powder, sea salt, and red pepper flakes. Blend until smooth and creamy.
- Use your hands to squeeze out as much water as possible from the defrosted spinach. Stir into the creamy cashew filling.
- Pat dry the salmon filets with a paper towel, and sprinkle both sides with salt and pepper.
- Using a sharp knife, cut a slit on the side of each salmon filet about three-quarter of the way through. Be careful not to cut all the way to the other side.
- Divide the creamy spinach filling among the 4 filets, stuffing the cut pockets using a spoon. It doesn’t have to be perfect, and it’s okay if some of the stuffing seeps through the tops of the salmon.
- Heat 1 tbsp of ghee in a large non-stick skillet over medium high heat. Pan fry the salmon skin side up for 4 minutes.
- Carefully flip the salmon skin side down, then add another tbsp of ghee to the pan. Sprinkle each filet with lemon juice, then pan-fry for 3 minutes.
- Remove from heat and serve.
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