Healthy Spinach-Stuffed Salmon

Enjoy this nutritious and delicious salmon dinner. The result is restaurant-worthy, yet it’s super easy to make. No time to bake garlic in advance? A couple cloves of fresh minced garlic also work well in this recipe.

Ingredients (all organic/biodynamic)

  • 2 salmon fillets (or other line-caught deep-water fish)
  • 3 oz. softened goat cheese
  • ½ c. frozen spinach
  • ¼ c. sundried tomatoes, minced
  • Head of garlic (for baked garlic recipe in Step 1)
  • Celtic Sea Salt® and black pepper to taste


  1. Bake the head of garlic by following our oil-free roasted garlic recipe. Note: This step can take an hour, so plan ahead! Garlic can be baked in advance and stored in the refrigerator for up to a week.
  2. Place salmon fillets in an oven-safe ceramic or glass pan. Slice them vertically in the center, all the way down to the skin, leaving the skin intact. If your fillets do not have skin, slice ¾ of the way down. Season to taste with Celtic Sea Salt and pepper.
  3. Once the garlic is fully cooked, remove it from the oven and preheat the oven to 420° F.
  4. Heat the frozen spinach on the stovetop until thawed and remove from heat.
  5. Mix the spinach, minced sundried tomatoes, goat cheese, and 2-3 of the baked garlic cloves in a bowl until thoroughly combined.
  6. Divide the mixture in half, and place into the slits in the salmon, piling the extra stuffing on top of the fish.
  7. Bake for 12-15 minutes until the salmon is cooked through.
  8. Remove from the oven, let it cool a bit, and enjoy!

Serves 2

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