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Walnut Stuffed Salmon

This recipe for Walnut Stuffed Salmon packs a heart-healthy punch as both salmon and walnuts contain omega-3 fatty acids. The addition of brown rice and spinach rounds out the nutritional balance and boasts delectable flavour. 


  • 2 tsp (10 mL) olive oil
  • 1/4 cup (60 mL) minced onion
  • 1 clove garlic, minced
  • 4 cups (1 L) chopped spinach
  • 1/2 tsp (2 mL) each salt and pepper
  • 1 cup (250 mL) cooked brown rice
  • 2 tsp (10 mL) lemon zest
  • 1/4 cup (60 mL) shredded old cheddar cheese
  • 1/2 cup (125 mL) chopped walnuts
  • 1 lb (500 g) salmon fillet, skinned and pin bones removed


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

Serves 4.

Nutritional Information Per Serving:

  • 378 calories
  • 24 g protein
  • 24 g total fat
  • 5 g saturated fat
  • 11 g polyunsaturated fat
  • 7 g monounsaturated fat
  • 57 mg cholesterol
  • 17 g carbohydrate
  • 4 g fibre
  • 419 mg sodium


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