Spinach Feta Salmon (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 tablespoons of olive oil, divided
02 -
Salt and ground black pepper, as needed
03 -
4 fillets of salmon
→ Stuffing Ingredients
04 -
3/4 cup crumbled feta cheese
05 -
1 garlic clove, finely chopped
06 -
1 tablespoon of chopped fresh dill
07 -
3 chopped green onions
08 -
4 ounces of fresh spinach leaves
→ Seasoning
09 -
A pinch of paprika for topping
# Instructions:
01 -
Let the salmon rest at room temperature for about 30 minutes before you cook it. Rinse the fillets well and gently pat them dry. Use a sharp small knife to make a pocket along the thicker edge of each piece, but don't cut all the way through.
02 -
Heat your oven to 420°F (215°C). Cover a standard baking sheet with a piece of parchment paper.
03 -
Warm up a skillet on medium-high heat with 1 tablespoon of olive oil. Toss in the green onions and cook them for a minute or two, then add the garlic and mix for about 15 seconds. Stir in the spinach and dill, and season with salt and pepper as you'd like. Cook until the spinach begins to wilt but still has some structure. Allow the mixture to cool for 5 minutes in a bowl, then fold in the feta cheese.
04 -
Gently fill the salmon fillets with the prepared stuffing. Coat the outside surfaces of the fish with the remaining olive oil. Sprinkle a bit of salt, pepper, and paprika over the top for a pop of color.
05 -
Stand the salmon with the stuffed side up on the covered baking sheet. Put it in the preheated oven for roughly 17 minutes, adjusting the baking time depending on how thick your fillets are.
# Notes:
01 -
Start with salmon at room temperature for better doneness.
02 -
Cook the spinach enough to soften but keep a bite for texture.