Description
Stuffed Salmon with Spinach & Feta
Ingredients:
4 (6 oz / 170 g each) salmon fillets, skin-on
2 tbsp olive oil, divided
3 cups baby spinach, packed
1 tsp Italian seasoning
½ tsp paprika (regular or smoked)
Pinch of cayenne pepper
5.3 oz (150 g) block of feta cheese
¼ cup Parmesan, freshly grated
¼ cup jarred roasted red peppers, chopped into ¼-inch pieces
Salt and pepper, to taste
Directions:
Prepare Salmon: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Place salmon fillets on the sheet, skin-side down. Use a sharp knife to cut a lengthwise slit in each fillet, creating a pocket without cutting all the way through. Brush salmon with 1 tbsp olive oil, season with salt and pepper, and set aside.
Cook Spinach Mixture: Heat the remaining 1 tbsp olive oil in a large pan over medium heat. Add spinach, Italian seasoning, paprika, cayenne, salt, and pepper. Sauté until wilted, about 2 minutes.
Combine Filling: Turn off the heat and stir in roasted red peppers, feta cheese, and Parmesan. Press the feta to soften and combine all ingredients until they form a cohesive mixture.
Stuff Salmon: Spoon the spinach-feta mixture into the slits of the salmon, dividing evenly among the fillets.
Bake Salmon: Place the stuffed salmon in the oven and bake for 12-17 minutes, depending on thickness and desired doneness.
Serve: Remove from oven and serve hot.
Prep Time: 30 minutes
Kcal: 420 per serving
