Feta, Spinach & Tomato Stuffed Salmon
We're constantly on the lookout for dinner ideas that can serve as both a quick weeknight meal and an impressive dish for dinner parties. This stuffed salmon recipe fits the bill perfectly. While oven-roasted salmon is already delightful on its own, the addition of a filling consisting of briny feta cheese, earthy cooked spinach, and savory-sweet cherry tomatoes takes this beloved fish to new heights. To add the finishing touch, the salmon is topped with a mixture of scallions, crushed red pepper, and, of course, extra feta. You can transform this into a complete meal by serving it with crispy roasted potatoes, wild rice, or, if you're following a keto diet, cauliflower rice or zoodles. Read on to discover the secrets to achieving the perfect stuffed salmon.Thicker salmon pieces are ideal.When it comes to stuffing salmon, it's best to choose thicker pieces that allow for a large and deep slit. These pieces are typically closer to the head of the fish rather than the tail. Tail pieces can be quite challenging to stuff.Ensure the filling isn't too moist.Since the filling in this recipe includes Greek yogurt instead of cream cheese, it tends to have a slightly higher moisture content compared to traditional fillings. To prevent the filling from becoming too runny and oozing out, it's crucial to remove as much water as possible from the spinach. Use a fine mesh strainer and paper towels to press out any excess liquid.
Ingredients
- 4 oz. cherry tomatoes, seeded, chopped
- Kosher salt
- 2 tbsp. extra-virgin olive oil, divided
- 3 cloves garlic, finely chopped
- 2 scallions, green and white parts separated, sliced
- 5 oz. fresh spinach, chopped
- 2 tbsp. chopped fresh thyme
- 2 tbsp. plain whole-milk Greek yogurt
- 1/4 tsp. ground coriander
- 1/4 tsp. ground cumin
- 2 oz. feta, crumbled, divided
- 4 (6-oz.) salmon fillets
- 1/2 tsp. crushed red pepper flakes
Instructions
- Preheat oven to 400°. In a fine-mesh strainer set over a small bowl, toss tomatoes with 1/4 teaspoon salt. Let sit 5 minutes.
- Meanwhile, in a large cast-iron or ovenproof skillet over medium heat, heat 1 tablespoon oil. Add garlic and white scallion parts and cook, stirring, until fragrant, about 1 minute. Add spinach and thyme and cook, stirring occasionally, until wilted, about 3 minutes.
Transfer tomatoes to a medium bowl, then place spinach mixture in strainer. Let cool slightly, then pat dry with paper towels. Wipe out skillet and and place in oven to preheat.
- Add spinach mixture, yogurt, coriander, cumin, and half of feta to bowl with tomatoes and stir to combine.
- Pat salmon dry; generously season both sides with salt. Using a thin, flexible knife, cut a long slit deep into side of each salmon fillet without cutting through to the opposite side. Using a spoon, fill each pocket with one-quarter of filling.
- Carefully remove skillet from oven and pour in remaining 1 tablespoon oil. Arrange salmon in skillet skin side down. Bake salmon until flesh easily flakes with a fork, 8 to 10 minutes. Turn on broiler and broil, watching closely, until tops of salmon start to slightly brown, about 2 minutes.
- In a small bowl, combine red pepper, green scallion parts, and remaining feta. Sprinkle over salmon.
Nutrition
Calories: 480kcalCarbohydrates: 3gProtein: 39gFat: 33gSaturated Fat: 9gCholesterol: 107mgSodium: 638mgPotassium: 932mgFiber: 2gSugar: 2gCalcium: 145mgIron: 2mg
Tried this recipe?Let us know how it was!