Stuffed Salmon with Bulgar Salad & Shrimp

Today’s dish is all about the omegas’s! Salmon is known to be a hearty healthy fish that is super filling and easy to cook. I always have loved stuffed salmon when eating at a restaurant and decided to recreate that at home. What better than cheesy garlic spinach goodness as the filling? To complete this meal; I served it with a delicious and easy bulgar salad using Wild Garden foods wheat and tomato pilaf and some sauteed shrimp as the cherry on top! Now, this is one meal that looks like it took hours to make but promise it can be done in under 30 minutes. Bon Appetit!

Servings: 2

Total Time: approx. 30 min

Salmon Ingredients

2 salmon fillets

Salt & Pepper to taste

1/2 a lemon’s juice

1 tsp. paprika

1 tsp. garlic powder

3 tbsp. butter or olive oil for cooking

Shrimp Ingredients

10 pieces of raw jumbo shrimp deveined and peeled

1 tbsp olive oil

Salt & pepper to taste

1 minced garlic clove

1 tsp. garlic powder

1 tsp. paprika

1 tsp. dried Italian seasoning

1-2 tbsp olive oil or butter for cooking

Stuffing Ingredients

4 tbsp. of cream cheese

1 cup fresh spinach

2 garlic cloves minced

2 tbsp butter or olive oil

Bulgar Salad

1 pouch of Wild Garden Foods Wheat & Tomato Pilaf cooked & cooled

1 Persian cucumber finely chopped

1/2 a bell pepper finely chopped

1/3 cup chopped red cabbage

1/4 cup chopped scallions or red onion

1/4 cup chopped parsley

1 tbsp dried mint

1/2 a lemon’s juice

2 tbsp olive oil


Cook the spinach and garlic in the oil or butter until wilted and caramelized. Add this mixture to the cream cheese. Stir together.

Season the salmon with salt, pepper, fresh lemon juice, onion powder, and paprika. Cut a slit into the salmon 3/4 the way through. Stuff with 2 tbsp of the cream cheese mixture.

Add butter or oil to a pan and cook the salmon on medium high heat for 6 minutes on each side until cooked through. Be careful flipping the salmon. You may need to use two utensils to do so.

Set aside.

Mix the shrimp ingredients together and then place in the same pan that the salmon was cooked in. This takes about 2-3 minutes to cook on each side.

For the salad, mix together all the ingredients. Taste and season with any salt, pepper, or more fresh lemon juice if needed.

Assemble by laying the salad on the plate and topping that with the salmon and shrimp. Drizzle any extra butter or oil on top and enjoy.

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