A mid-priced seafood that 1% heavier than the average seafood meal and ranks in the 45th percentile for protein.
Value4/5
Protein3/5
Lightness2/5
Ease4/5
👍 Best for
✓ Hitting protein goals✓ Busy weeknights✓ Seafood lovers
✋ Skip if
✕ You're doing keto / low-carb
This take is generated from the meal's nutrition, price and how it ranks against 1,900 meals we track — a starting point, not a substitute for tasting it yourself. Tried it? Add your rating →
✅ Hands-on tested by our editors📅 Reviewing meal kits since 2014📊 1,900 meals in our database🧾 Macros sourced from HelloFresh🔄 Availability checked weekly
Nutrition per serving
Protein19% · 38g
Carbs25% · 49g
Fat56% · 49g
8g
Fiber
470mg
Sodium
4.9g
Protein / 100 cal
Per serving, as packaged by HelloFresh. Oils, salt & pepper added at home aren't included.
📊 How this meal stacks up
Benchmarked against every meal in our database
Protein rank
45th pctl
More protein than 45% of 1,474 meals
Protein density
4.9g /100cal
Leaner than 54% of meals
vs Seafood average
1% heavier
This770
Avg759
🧾 Diet fit
Based on this meal's macros per serving
✓ High protein✕ Low carb✕ Keto-friendly✕ Under 500 cal✓ High fiber✓ Lower sodium
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Allergens & dietary
Contains Allergens aren't itemized by this provider — check the package label before cooking.
Dietary✓ High Protein✓ Sodium Smart✓ Easy Prep✓ Pork-free
Allergen & dietary details are sourced from the meal provider and can change between weeks. Facilities are not certified allergen-free and trace cross-contact is possible. If you have a serious allergy, always confirm against the package label.
Ingredients
Veggie Stock Concentrate
Sour Cream
Potatoes
Spinach
Asparagus
Cream Cheese
Lemon
Garlic Powder
Shallot
Salmon
Salt
Cooking Oil
Butter
Black Pepper
How to make it
1
Adjust racks to top and middle positions and preheat oven to 450 degrees. Wash and dry produce.
Cut potatoes into ½-inch-thick wedges. Halve, peel, and thinly slice half the shallot; finely dice remaining half. Trim and discard woody bottom ends from asparagus. Zest and quarter lemon.
2
Toss potatoes on a baking sheet with a drizzle of oil (large drizzle for 4 servings), salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes.
3
While potatoes roast, heat a drizzle of oil in a large pan over medium-high heat. Add sliced shallot and a pinch of salt; cook, stirring, until browned and slightly softened, 1-2 minutes.
Stir in spinach; cook, stirring, until wilted, 2-4 minutes. Turn off heat; transfer to a medium bowl. Wipe out pan.
Add sour cream, half the cream cheese, and half the garlic powder (you’ll use the rest in Step 5) to same bowl; stir to combine. Season with salt and pepper.
4
Pat salmon* dry with paper towels. Place, skin sides down, on a clean work surface. Using a sharp knife, cut a slit lengthwise down the center of the flesh sides (be careful not to cut through the skin!). Rub all over with a drizzle of oil; season with salt and pepper. (Make sure to season inside the cuts too!)
Place salmon, skin sides down, on one side of a second lightly oiled baking sheet. Stuff salmon with spinach filling (it’s OK if they seem overstuffed).
5
Toss asparagus on opposite side of same sheet with a drizzle of oil (large drizzle for 4 servings), remaining garlic powder, salt, and pepper.
Roast on middle rack until salmon is cooked though and asparagus is tender, 12-15 minutes. TIP: If asparagus is done before salmon, remove from sheet and continue roasting salmon.
6
Meanwhile, heat a drizzle of oil in pan used for spinach over medium heat. Add diced shallot and a pinch of salt. Cook, stirring, until shallot is softened and translucent, 3-5 minutes.
Whisk in ¼ cup water (⅓ cup for 4 servings), stock concentrate, and remaining cream cheese. Cook, stirring, until thickened, 1-2 minutes.
Turn off heat. Stir in a pinch of lemon zest, juice from one lemon wedge (two wedges for 4), and 1 TBSP butter (2 TBSP for 4) until melted and combined. Season with salt and pepper.
7
Divide salmon, asparagus, and potatoes between plates. Spoon sauce over salmon. Serve with remaining lemon wedges on the side.
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Adjust racks to top and middle positions and preheat oven to 450 degrees. Wash and dry produce.
Cut potatoes into ½-inch-thick wedges. Halve, peel, and thinly slice half the shallot; finely dice remaining half. Trim and discard woody bottom ends from asparagus. Zest and quarter lemon.
2
Step 2
Toss potatoes on a baking sheet with a drizzle of oil (large drizzle for 4 servings), salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes.
3
Step 3
While potatoes roast, heat a drizzle of oil in a large pan over medium-high heat. Add sliced shallot and a pinch of salt; cook, stirring, until browned and slightly softened, 1-2 minutes.
Stir in spinach; cook, stirring, until wilted, 2-4 minutes. Turn off heat; transfer to a medium bowl. Wipe out pan.
Add sour cream, half the cream cheese, and half the garlic powder (you’ll use the rest in Step 5) to same bowl; stir to combine. Season with salt and pepper.
4
Step 4
Pat salmon* dry with paper towels. Place, skin sides down, on a clean work surface. Using a sharp knife, cut a slit lengthwise down the center of the flesh sides (be careful not to cut through the skin!). Rub all over with a drizzle of oil; season with salt and pepper. (Make sure to season inside the cuts too!)
Place salmon, skin sides down, on one side of a second lightly oiled baking sheet. Stuff salmon with spinach filling (it’s OK if they seem overstuffed).
5
Step 5
Toss asparagus on opposite side of same sheet with a drizzle of oil (large drizzle for 4 servings), remaining garlic powder, salt, and pepper.
Roast on middle rack until salmon is cooked though and asparagus is tender, 12-15 minutes. TIP: If asparagus is done before salmon, remove from sheet and continue roasting salmon.
6
Step 6
Meanwhile, heat a drizzle of oil in pan used for spinach over medium heat. Add diced shallot and a pinch of salt. Cook, stirring, until shallot is softened and translucent, 3-5 minutes.
Whisk in ¼ cup water (⅓ cup for 4 servings), stock concentrate, and remaining cream cheese. Cook, stirring, until thickened, 1-2 minutes.
Turn off heat. Stir in a pinch of lemon zest, juice from one lemon wedge (two wedges for 4), and 1 TBSP butter (2 TBSP for 4) until melted and combined. Season with salt and pepper.
7
Step 7
Divide salmon, asparagus, and potatoes between plates. Spoon sauce over salmon. Serve with remaining lemon wedges on the side.
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Stuffed Salmon with Creamy Spinach (HelloFresh's Stuffed Salmon with Creamy Spinach: 770 calories, 38g protein. Seafood meal. Recipe, ingredients, and nutrition from MealFan.) is a prepared meal from . One serving provides 770 calories with 38 g of protein, representing about 39 percent of the daily calorie reference point. The recipe format follows 's standard approach of pre-measured ingredients and step-by-step instructions.
Spinach is a leafy green flowering plant native to Central and Western Asia. It is of the order Caryophyllales, family Amaranthaceae, subfamily Chenopodioideae. [1]
delivers weekly meals across the US. For testing notes, delivery details, and how compares to alternatives, read the review on MealFan.
Nutrition per serving
770Calories
38gProtein
49gCarbs
49gFat
8gFiber
470mgSodium
Daily calorie contribution39% of 2,000 cal target
🍽️ Serves: 2 servings
💪 Protein-Rich
✓ Perfect for
High-protein goals
⚠ Not ideal for
Vegans
Frequently asked questions
How many calories are in Stuffed Salmon with Creamy Spinach?
Stuffed Salmon with Creamy Spinach contains 770 calories and 38 g of protein per serving, portioned as HelloFresh's Stuffed Salmon with Creamy Spinach: 770 calories, 38g protein. Seafood meal. Recipe, ingredients, and nutrition from MealFan..
Which meal service offers Stuffed Salmon with Creamy Spinach?
Stuffed Salmon with Creamy Spinach is offered by . Read the full review on MealFan for pricing, freshness ratings, and how compares to competitors.
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