Description
A delicious and elegant stuffed salmon dish featuring spinach and feta, perfect for any occasion.
Ingredients
- 4 x 6-ounce pieces of salmon (approx. 170 grams each)
- 2 Tbsp olive oil (divided)
- 3 cups packed baby spinach
- 1 tsp Italian seasoning
- ½ tsp paprika (regular or smoked)
- A pinch of cayenne pepper
- Approx. 5.3 ounces of feta cheese (approx. 150 grams)
- ¼ cup freshly grated Parmesan cheese (preferably Parmigiano-Reggiano)
- ¼ cup jarred roasted red peppers (chopped into small pieces)
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Place the salmon pieces onto the lined baking sheet, skin-side down, and prepare to cut them.
- Using a sharp knife, slice down the middle of each piece of salmon lengthwise, ensuring that the cut doesn’t go all the way through.
- Brush the salmon fillets with 1 tablespoon of olive oil and season with salt and pepper.
- Heat the remaining tablespoon of olive oil in a large pan over medium heat.
- Once hot, add the baby spinach, Italian seasoning, paprika, cayenne pepper, salt, and pepper. Sauté these ingredients until the spinach wilts, which will take a few minutes.
- Turn off the heat and incorporate the chopped roasted red peppers, feta cheese, and Parmesan cheese. Stir thoroughly, pressing down on the feta to create a cohesive filling.
- Spoon the spinach-feta mixture into the slit in each salmon piece, filling them generously.
- Place the stuffed salmon in the oven and bake for about 12 to 17 minutes. The cooking time will depend on the thickness of the fish and your preferred doneness.
- Once done, remove the salmon from the oven and serve it hot.
Notes
Consider marinating the salmon briefly with olive oil and lemon juice for added flavor.
