Creamy spinach and garlic fill tender salmon fillets that are rolled, roasted, and served alongside fragrant lemon herb rice. The tangy citrus zest and fresh herbs lift the richness of the cream cheese and butter for a dish that feels both indulgent and clean. Ideal for a refined camp meal or dinner at home.

Ingredients:

• extra virgin olive oil, for cooking
• 1 medium shallot, minced
• 1 clove garlic, minced
• 2 c spinach, chopped
• 4 oz cream cheese
• ½ lemon, zested
• ½ lb salmon fillet, skinned and deboned
• salt and pepper, to taste
• toothpicks, soaked in water for 30 minutes 
• 2 Tbsp olive oil
• ½ medium white onion, sliced
• ¼ tsp salt
• 1 cup long grain rice
• 1 bay leaf
• 2 tsp dried oregano
• 2 Tbsp butter, unsalted
• 2 cup chicken broth, low sodium
• 1 lemon juiced and zested 

Salmon Directions:

1. Preheat your oven to 375°F.
2. In a large skillet, heat enough oil to lightly coat the bottom over medium heat.
3. Once the oil is lightly shimmering, add onions and cook until translucent.
4. Add garlic and spinach. Cook until spinach starts to wilt, 2-3 minutes.
5. Remove the skillet from the heat and the lemon zest and cream cheese. Salt and pepper to taste and then mix thoroughly.
6. Lay the salmon fillets on a parchment-lined baking sheet and cover with the cream cheese mixture.
7. Roll the fillets, securing with toothpicks
8. Spread the rolls evenly on the baking sheet. Place in the oven and set a timer for 15 minutes.

Rice Directions:

1. Heat olive oil in a saucepan over medium heat (make sure it is big enough to fit all ingredients)
2. Add onions and sauté until they start to turn a little brown
3. Add salt, rice, bay leaf, oregano, and butter.
4. Cook for 2 minutes, while stirring.
5. Add broth, lemon juice, lemon zest, and then salt and pepper to taste.
6. Reduce heat and let simmer for 20-25 minutes, until the rice absorbs the broth and reaches your desired texture.

Plating Directions:

1. Once your salmon timer goes off, check to make sure it’s fully cooked. If not, cook for another 4-5 minutes. Once cooked, pull the rolls from the oven and let them rest for 10-15 minutes.
2. Slice into individual-sized rolls and serve with rice.

Light yet luxurious, spinach-stuffed salmon rolls prove that simple ingredients can create an elegant, balanced meal. By briefly wilting the spinach before mixing it with garlic, lemon zest, and cream cheese, you remove excess moisture while deepening its flavor—ensuring the filling stays rich and smooth instead of watery.