Spinach and Feta Stuffed Salmon (Print Version)
# Ingredients:
→ Main Ingredients
01 -
4 salmon fillets
02 -
2 tablespoons olive oil, divided
03 -
Salt and black pepper, to taste
→ Stuffing Ingredients
04 -
3 scallions, chopped
05 -
1 clove garlic, minced
06 -
4 ounces baby spinach
07 -
1 tablespoon fresh dill, chopped
08 -
3/4 cup feta cheese, crumbled
→ Seasoning
09 -
Paprika, for garnish
# Instructions:
01 -
Remove salmon 30 minutes prior to cooking to bring to room temperature. Rinse and pat dry the salmon fillets. Using a small sharp knife, create a slit in the thick part of the fillet's side, ensuring not to cut through completely.
02 -
Preheat oven to 420°F (215°C). Line a medium baking tray with parchment paper.
03 -
Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Sauté the scallions for 1-2 minutes. Add garlic and stir for 15 seconds. Incorporate spinach and dill, seasoning with salt and pepper to taste. Cook until spinach is mostly wilted but not entirely. Transfer mixture to a bowl, cool for 5 minutes, then mix in crumbled feta cheese.
04 -
Carefully stuff the salmon fillets with the prepared mixture. Brush tops and sides with remaining olive oil. Season with salt, pepper, and sprinkle paprika over the fish for color.
05 -
Place prepared fillets upright on the baking tray. Bake in preheated oven for approximately 17 minutes, adjusting time based on the size of the fillets.
# Notes:
01 -
Bring salmon to room temperature before baking to ensure even cooking.
02 -
Avoid overcooking the spinach while preparing the stuffing for optimal texture.