California Walnut Stuffed Salmon

  • Yield: 4 servings
  • Prep: 15 mins
  • Cook: 20 mins


2teaspoons olive oil
1/4cup minced onion
1clove garlic, minced
4cups chopped spinach
1/2teaspoon salt
1/2teaspoon pepper
1cup cooked brown rice
2teaspoons lemon zest
1/4cup shredded old Cheddar cheese
1/2cup chopped California Walnuts
1pound salmon fillet, skinned and pin bones removed


  1. In large non-stick skillet, heat oil over medium heat. Add onions; cook until tender but not browned, about 5 minutes. Stir in garlic, spinach, salt and pepper and cook just until spinach starts to wilt, about 3 minutes. Remove from heat.
  2. Add cooked rice to spinach and stir in lemon zest until well combined.
  3. Spread spinach mixture evenly over salmon and sprinkle with cheese and walnuts. Roll up gently using toothpicks or butcher’s twine to secure.
  4. Place salmon on a parchment lined rimmed baking sheet and bake in 375F (190C) oven until fish is cooked through, about 15 – 20 minutes.
  5. Transfer to cutting board and let rest 10 minutes before slicing. Serve with steamed seasonal vegetables or green salad.

Nutritional Info *per serving

  • Calories 450
  • Glycemic Load 0
  • Fat 30g
  • Saturated Fat 6g
  • Polyunsaturated Fat 10g
  • Monounsaturated Fat 9g
  • Cholesterol 70mg
  • Sodium 430mg
  • Potassium 730mg
  • Carbohydrate 16g
  • Fiber 3g
  • Sugars 1g
  • Protein 31g
  • Trans Fat 0g
  • Vitamin A 60%
  • Vitamin C 25%
  • Calcium 10%
  • Iron 10%