Stuffed Salmon Dish (Print Version)
# Ingredients:
→ Fish
01 -
Four salmon portions, each around 6 ounces (170g), ideally long cuts for easier filling
→ Stuffing Components
02 -
Three cups of fresh spinach leaves, packed tightly
03 -
One 5.3-ounce (150g) block of feta cheese, ideally made from sheep’s milk and stored in brine
04 -
1/4 cup Parmesan cheese, freshly grated
05 -
1/4 cup roasted red peppers from a jar, drained and finely diced to 1/4 inch
→ Spices & Oil
06 -
Two tablespoons of olive oil, split between steps
07 -
A teaspoon of Italian herb mix
08 -
Half a teaspoon of paprika (smoked or regular)
09 -
A small pinch of cayenne for a hint of heat
10 -
Salt and freshly ground black pepper, adjusted to your taste
# Instructions:
01 -
Set the oven at 400°F (200°C) and position the rack in the middle. To avoid sticking and make cleanup a breeze, cover a rimmed baking tray with parchment paper. Lay your salmon, skin-side on the paper.
02 -
Grab a sharp knife and carefully slice into the middle of each salmon fillet along its length. Leave the ends and bottom intact so the stuffing stays in—don’t go all the way through.
03 -
Use one tablespoon of the olive oil and brush it inside and outside of the salmon cuts. Sprinkle on some salt and black pepper to taste. Put it aside while you work on the filling.
04 -
In a skillet over medium heat, warm the last tablespoon of olive oil. Toss in the spinach along with the Italian herbs, paprika, cayenne, and a pinch of salt and pepper. Stir it for about 2-3 minutes until the spinach cooks down and most of the liquid disappears.
05 -
Once the skillet is off the heat, stir in the chopped roasted peppers, crumbled feta, and shredded Parmesan cheese. Press the feta with a spoon so it blends well. The filling should have both a creamy texture and a bit of chunkiness.
06 -
Spoon the spinach mixture into each salmon pocket, dividing it equally. Gently press it to fill, letting it mound slightly in the middle. Tuck in any bits that fall out or scatter them around the salmon.
07 -
Slide the tray into the heated oven and bake for 12-17 minutes, depending on how thick your fillets are. Check for doneness—the salmon should flake with a fork and change from translucent to opaque-pink in the thickest part.
08 -
Take the salmon out and let it sit for 2-3 minutes to keep the juices inside. You can garnish with fresh herbs, and it’s great served with sides you like.
# Notes:
01 -
For the best texture and taste, choose fresh salmon over frozen and go for quality feta in brine.
02 -
Leftovers stay good up to 3 days in the fridge in a sealed container, but it’s tastiest fresh.
03 -
Sun-dried tomatoes work great if you want something bolder instead of red peppers.