Ingredients
Scale
- 4x 6-ounce pieces of salmon (approx. 170 grams each)
- 2 Tbsp olive oil (divided)
- 3 cups baby spinach, packed
- 1 tsp Italian seasoning
- 1/2 tsp paprika (regular or smoked)
- A pinch of cayenne pepper
- Approx. 5.3 ounce block of feta cheese (approx. 150 grams)
- 1/4 cup parmesan, freshly grated
- 1/4 cup jarred roasted red peppers (chopped into small, 1/4-inch pieces)
- Salt + pepper, to taste
Instructions
- Preheat oven to 400F. Line a baking sheet with parchment paper. Place salmon pieces onto the lined baking sheet, skin-side down.
- Using a sharp knife, slice down the middle of each piece of salmon, lengthwise, ensuring it doesn’t go all the way through.
- Brush salmon with 1 Tbsp of olive oil and season with salt and pepper. Set aside.
- Heat remaining 1 Tbsp of olive oil in a large pan over medium heat. Add spinach, Italian seasoning, paprika, cayenne, salt, and pepper. Sauté until wilted, about 2 minutes.
- Turn off the heat, then add in chopped roasted red peppers, feta cheese, and parmesan. Stir to combine well, pressing down on the feta to soften.
- Spoon the spinach-feta mixture into the cut part of the salmon until all mixture is used up.
- Place salmon in the oven and bake for about 12-17 minutes, depending on desired doneness. Remove from oven and serve hot!
Notes
For best results, use longer fillets for a deeper pocket for stuffing. Press the feta into the warm spinach to bind it well. Adjust baking time based on the thickness of the fillets.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 45g
- Cholesterol: 70mg