FREE 5-Ingredient Recipe EBook

• Why You’ll Love My Stuffed Salmon Recipe
• Ingredients & Substitutions
• How To Cook Stuffed Salmon
• My Recipe Tips
• Filling Variations
• Storage Instructions
• Serving Suggestions
• More Special Salmon Recipes
• Tools I Use For This Recipe
• Stuffed Salmon (Creamy Spinach Filling) Recipe card
• Recipe Reviews

The first stuffed salmon recipe I ever made was my crab stuffed salmon , but recently I had a thought that the creamy filling from my spinach stuffed chicken would taste just as amazing enveloped in flaky salmon. And it does. Say hello to my spinach stuffed salmon ! This time I went with individual salmon fillets instead of a whole one, and tested the recipe using 2 cooking methods to give you options. I’m always here with options.

Why You’ll Love My Stuffed Salmon Recipe

• Creamy, savory stuffing – Ever notice how stuffing your proteins makes them a little fancier? The filling in this one is like my spinach dip — cheesy, savory, a little tangy, and totally luxurious. I also have several other stuffing options below in case you want to change it up.
• All the textures – Think golden, flaky, melt-in-your-mouth fish, with a comforting, super creamy filling. I’ve got all the variety going.
• Easy to find ingredients – You won’t have to hunt down specialty ingredients to make my stuffed salmon. Honestly, I just made it with what I had in my fridge, and so can you.
• Two ways to cook – Want the golden crust of pan searing? I’m here for it. Prefer the hands-off power of the oven? I got you. Both are amazing in their own way.
• On the table in less than 30 minutes – I know I’ll always have time to make this stuffed salmon recipe, whether it’s a busy weeknight or a cozy date night dinner. And like many of my healthy dinner recipes , it feels like a restaurant-quality dish right at your house!

Ingredients & Substitutions

Here I explain the best ingredients for my spinach stuffed salmon recipe, what each one does, and substitution options. For measurements, see the recipe card .

Salmon:

• Salmon Fillets – I recommend getting a whole fillet and cutting it into strips, so you can control their size. I find it easier to stuff salmon when they are a little wider, compared to my regular baked salmon where I make them fairly narrow. I have some other tips for selecting your salmon in my pan seared salmon post.
• Olive Oil – I use this to lock in moisture if baking, or for searing in my skillet. Avocado oil also works great. Butter would work if you’re baking it, but don’t recommend it for the more direct heat of the stovetop.
• Lemon Juice – Adds a zesty brightness. For additional flavor, you could add some lemon zest as well.
• Sea Salt & Black Pepper – I seasoned these fillets simply with salt and pepper, as the filling is already plenty flavorful. But feel free to add fresh herbs, such as parsley, chives, or dill, or just go the easy route with my Italian seasoning .

Filling:

• Spinach – I’ve made this using both fresh spinach and frozen. If you’re using frozen spinach, the only difference is you’ll need less by weight, because it’s more concentrated. Be sure to thaw and drain it before using. (No soggy dinner here!)
• Olive Oil – For sauteing the spinach.
• Cream Cheese – This makes up the base of my stuffed salmon filling. Let the cream cheese sit out on the counter to soften to room temperature, so it’s easier to mix. (Though to be honest, I microwave it at half power when I’m in a hurry!)
• Garlic – Fresh garlic makes the filling pop, but you can still make it work with a teaspoon of jarred minced garlic , or even 1/4 teaspoon of garlic powder in a pinch.
• Grated Parmesan Cheese – I add this to the filling for a cheesy element. You can also swap or add mozzarella for an even cheesier flavor.
• Sea Salt & Black Pepper – The amount of salt you need can vary depending on your brand of cream cheese and parmesan, so you can adjust to taste.

How To Cook Stuffed Salmon

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Slice the salmon. Carefully create a pocket in each salmon fillet by cutting lengthwise through the middle. I like to use a paring knife to have better control than a larger one. Be careful not to cut through the ends.
2. Season simply. Pat the salmon dry with paper towels. Brush with both olive oil and lemon juice if you’re using my baking option, or just lemon juice if you’re making pan seared stuffed salmon. Sprinkle both sides with salt and pepper.

1. Saute the spinach. Add it to a small skillet with some olive oil, and cook just until wilted. Set aside to cool.
2. Make the filling. Squeeze out any excess liquid from the spinach. Add it to a medium bowl with the minced garlic, cream cheese, parmesan cheese, salt, and pepper. Stir until combined.

1. Stuff the filling inside. Divide the mixture into 4 equal portions and stuff each salmon fillet with the filling. I use a spoon for this.
2. Cook to perfection. Bake spinach stuffed salmon in a baking dish (or a baking sheet is also fine) with a little space between them, or cook in a cast iron skillet on the stovetop, until it reaches your desired doneness. See my tips on this below! I like a squeeze of fresh lemon at the end.

My Recipe Tips

• Get fillets that are similar in size. This way they’ll cook at the same rate. If yours vary in thickness, the stovetop method is easier to manage because you can pull them off the pan at different times if you have to.
• Choose your cooking method intentionally. I love both, but both have their pros and cons. The stovetop method gets you that crispy crust, but it’s more prone to overcooking and is more hands-on. Baked stuffed salmon is more delicate and moist, and you can make one of my healthy sides while it cooks. On the flip side, you miss out on that golden exterior.
• If pan searing, don’t flip too soon. I wait until the bottom half looks opaque before flipping. This helps reduce the chance of sticking. If your salmon has skin, cooking skin side down first will also help you flip it more easily and cooks it more gently.
• Be careful not to overcook. This is the single most important thing I obsess about with all my salmon! If you’ve ever had dry fish, you know. I have cook times on the recipe card below, but I highly recommend checking with a meat thermometer if you have one. For perfectly moist and flaky salmon, remove it from heat when it reaches an internal temperature of 135-140 degrees F. This tastes so much better than waiting until 145! Just be careful to check in the thickest part of the fish itself and not in the filling part.
• Remove from the pan quickly. This is especially crucial if you’re using the stovetop method. If you leave your stuffed salmon in the pan, it will overcook from the residual heat.
• Yes, the filling runs out a little bit. That’s okay! I just use a thin spatula to scoop it up onto my plate together with the stuffed salmon.
• For a faster method, cook a whole fillet. I opted for individual ones this time, but you can also just spread the filling along the center of a whole fillet and fold it in half. You can see a visual in my crab stuffed salmon post, and just swap the filling for this one. This only works if you bake it, and will take 16-18 minutes to cook through.

Filling Variations

It’s hard for me to pick my favorite stuffed salmon recipe because each way I make it has its own draw. Here are a few of my other ways:

• Asparagus – Swap the spinach for asparagus. I’ve made a version with chopped leftover roasted asparagus and just mixed with the other ingredients instead of spinach. But you can also tuck fresh spears in there with melty cheese instead, like I do for my asparagus stuffed chicken .
• Broccoli – Trade the spinach for broccoli and add cheddar cheese. Check out the filling I have in my broccoli stuffed chicken — it’s perfect for salmon, too.
• Seafood – My fave way to make it is stuffing salmon with crab meat , but you can also use baked shrimp or even lobster with the same filling ingredients.

Storage Instructions

• Store: Keep leftovers in an airtight container in the fridge for up to 3 days. It feels like such a treat for lunch!
• Reheat: Salmon overcooks easily when you reheat it, so I actually prefer to use my air fryer at 325 degrees F. If you don’t have one, just bake for about 10 minutes instead.
• Freeze: Frozen stuffed salmon won’t taste as good as fresh, but totally go for it if you won’t eat it in time. Wrap the pieces tightly in plastic wrap, pop in a freezer bag, and store it in the freezer for up to 3 months. Thaw in the refrigerator overnight before reheating.

Serving Suggestions

Spinach stuffed salmon makes such a versatile meal! Date night? It’s perfect. Guests at your house? Absolutely. Busy weeknight? Surprisingly yes. Here are my easy sides to serve with it:

• Veggies – My quick go-to options are sauteed asparagus (pictured above) or sauteed green beans , because I can make them in the same pan right before (or right after) I cook the stuffed salmon. I also love this dish with roasted delicata squash or acorn squash in the fall.
• Starches – Add a hearty component to your dinner with rice or air fryer potatoes (the current obsession in my family), or make my lighter cauliflower rice or roasted rutabaga .
• Salad – Sometimes I just throw together a simple garden salad with lemon vinaigrette for a light and bright side that balances the rich stuffed salmon. For something a little sweet, try my spring mix salad .

More Special Salmon Recipes

Salmon is my favorite fish, so I have plenty of salmon recipes to choose from. Here are some other flavorful ways to make it, beyond just cooking it plain:

Basil Pesto Salmon

Blackened Salmon

Creamy Tuscan Salmon

Parmesan Crusted Salmon

Tools I Use For This Recipe

• Small Skillet – The high edges on this skillet make it easier to toss and cook spinach evenly without it spilling over the sides.
• Cast Iron Skillet – I always use this for the stovetop version because it gives my salmon that perfect sear. Nonstick is just not the same!
• Baking Dish – I slightly prefer this for the baking method over a baking sheet, because it cooks my stuffed salmon more gently, and keeps the filling from running everywhere.
• Meat Thermometer – I’m picky about salmon doneness, so a meat thermometer helps prevent that dreaded dryness. See my tips on this above!

Ingredients

Tap underlined ingredients to see the ones I use.

Salmon:

• 4 7-oz Salmon fillets ▢
• 1 tbsp Olive oil ▢
• 1/2 tbsp Lemon juice ▢
• 1/2 tsp Sea salt ▢
• 1/4 tsp Black pepper ▢

Filling:

• 1/2 tbsp Olive oil ▢
• 3 oz Fresh spinach (or 2 oz frozen spinach, thawed and drained) ▢
• 2 cloves Garlic (minced) ▢
• 4 oz Cream cheese (softened at room temperature) ▢
• 1/4 cup Grated parmesan cheese ▢
• 1/4 tsp Sea salt ▢
• 1/4 tsp Black pepper ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Use a small knife to cut a slit in each salmon fillet lengthwise to create a pocket. Cut all the way through the middle, but don’t cut through the ends (see my post above for a visual).
2. Pat the salmon dry with paper towels. If you’ll be baking it, brush with a tablespoon of olive oil and the lemon juice. If you’ll be pan searing, just use the lemon juice only at this step. Season both sides with salt and pepper. Set aside.
3. In a small skillet , heat 1/2 tablespoon olive oil over medium-high heat. Add the spinach and sauté for 1-2 minutes , until wilted. Set aside until cool enough to handle.
4. Once cooled, squeeze out any excess liquid from the spinach. Add it to a medium bowl, along with the minced garlic, cream cheese, parmesan cheese, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Stir until combined.
5. Divide the mixture into 4 portions and stuff each salmon fillet with the filling.
6. Stovetop cooking method: In a large cast iron skillet , heat the tablespoon of olive oil over medium-high heat. Add the stuffed salmon and sear for 5-6 minutes , until the salmon is mostly opaque on the bottom half. Gently flip and sear for an additional 3-6 minutes . Oven cooking method: Preheat oven to 400 degrees F (204 degrees C). Place the stuffed salmon fillets in a baking dish . Bake for 10-15 minutes . For both methods: Cook until the salmon internal temperature reaches 125 degrees F (51 degrees C) for medium rare, 130 degrees F (54 degrees C) for medium, 135 degrees F (57 degrees C) for medium well, or 140-145 degrees F (60-63 degrees C) for well done. I recommend 135-140 degrees F for moist, flaky salmon.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 1 stuffed salmon fillet

📖 Want more recipes like this? Find this one and many more in my Spring Ebook Bundle !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Stuffed Salmon

Free Printable: Low Carb & Keto Food List

• Want The Keto Cheat Sheet Printable PDF System?
• The Basic Keto Meal Formula
• Understanding Macros
• Keto Food Swaps
• Keto Food List
• Electrolyte Basics
• Keto Diet Types
• Want The Keto Cheat Sheet Printable PDF System?
• Recipe Reviews

Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.

You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

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The Basic Keto Meal Formula

Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.

Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.

Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.

Understanding Macros

Macros are macronutrients for short. They include fat, protein, and carbohydrates.

You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.

Carbs Are A Limit.

Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.

A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.

“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.

A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.

Protein Is A Goal.

Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].

“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.

Fat Is A Lever.

Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.

A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).

Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.

Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.

“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.

Keto Food Swaps

One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.

So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .

Keto Swaps For Breakfast

Keto Swaps For Bread

Keto Swaps For Meals & Side Dishes

Keto Swaps For Snacks & Sauces

Keto Swaps For Cooking & Baking

Keto Swaps For Drinks

If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .

Keto Food List

When looking for a keto cheat sheet printable, the most-requested information is a keto food list.

The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!

Foods To Eat On Keto

• Leafy greens – Such as spinach, chard, and lettuce.
• Above-ground veggies – Such as peppers, zucchini, and cauliflower.
• Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
• Natural meats – Such as beef, lamb, and pork.
• Berries – Such as raspberries, blackberries, and strawberries.
• Avocados
• Unsweetened nut milks – Such as almond milk and coconut milk.
• Almond flour and coconut flour
• Eggs
• Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.

Foods To Avoid On Keto

• White flour & sugar
• Rice & grains – Such as barley, wheat, and corn.
• Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
• Cereal
• Processed food – Such as granola bars, candy
• Most fruit – Such as apples, bananas, and grapes
• Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
• Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
• Starchy veggies – Such as peas, carrots, and beets.
• Potatoes – Such as sweet potatoes and white potatoes.

That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:

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Electrolyte Basics

Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.

For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .

The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.

Here’s your keto diet cheat sheet for getting electrolytes from food:

Keto Diet Types

People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.

Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.

Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!

• Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
• Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
• Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
• Low Carb – Up to 50-100g net carbs daily, less strict.

For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)

Stuffed Salmon (Creamy Spinach Filling)

My easy spinach stuffed salmon recipe creates a restaurant-quality dish at home! Each golden fillet is bursting with creamy spinach filling.

Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/stuffed-salmon/

Ingredients

Salmon:

• 4 7-oz Salmon fillets
• 1 tbsp Olive oil
• 1/2 tbsp Lemon juice
• 1/2 tsp Sea salt
• 1/4 tsp Black pepper

Filling:

• 1/2 tbsp Olive oil
• 3 oz Fresh spinach (or 2 oz frozen spinach, thawed and drained)
• 2 cloves Garlic (minced)
• 4 oz Cream cheese (softened at room temperature)
• 1/4 cup Grated parmesan cheese
• 1/4 tsp Sea salt
• 1/4 tsp Black pepper

Instructions

1. Use a small knife to cut a slit in each salmon fillet lengthwise to create a pocket. Cut all the way through the middle, but don’t cut through the ends (see my post above for a visual).
2. Pat the salmon dry with paper towels. If you’ll be baking it, brush with a tablespoon of olive oil and the lemon juice. If you’ll be pan searing, just use the lemon juice only at this step. Season both sides with salt and pepper. Set aside.
3. In a small skillet , heat 1/2 tablespoon olive oil over medium-high heat. Add the spinach and sauté for 1-2 minutes , until wilted. Set aside until cool enough to handle.
4. Once cooled, squeeze out any excess liquid from the spinach. Add it to a medium bowl, along with the minced garlic, cream cheese, parmesan cheese, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Stir until combined.
5. Divide the mixture into 4 portions and stuff each salmon fillet with the filling.
6. Stovetop cooking method: In a large cast iron skillet , heat the tablespoon of olive oil over medium-high heat. Add the stuffed salmon and sear for 5-6 minutes , until the salmon is mostly opaque on the bottom half. Gently flip and sear for an additional 3-6 minutes . Oven cooking method: Preheat oven to 400 degrees F (204 degrees C). Place the stuffed salmon fillets in a baking dish . Bake for 10-15 minutes . For both methods: Cook until the salmon internal temperature reaches 125 degrees F (51 degrees C) for medium rare, 130 degrees F (54 degrees C) for medium, 135 degrees F (57 degrees C) for medium well, or 140-145 degrees F (60-63 degrees C) for well done. I recommend 135-140 degrees F for moist, flaky salmon.

Maya’s Recipe Notes

Serving size: 1 stuffed salmon fillet

📖 Want more recipes like this? Find this one and many more in my Spring Ebook Bundle !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)