Description
A delicious and healthy Mediterranean-inspired main course featuring salmon fillets stuffed with a flavorful mixture of spinach, feta cheese, and herbs, baked to perfection and served with fresh lemon wedges.
Ingredients
Scale
Salmon Fillets
- 4 salmon fillets (about 6 oz each), skin removed
- 1 tablespoon olive oil
- Salt and black pepper, to taste
- Lemon wedges, for serving
Stuffing
- 2 cloves garlic, minced
- 2 cups fresh spinach, chopped
- 1/2 cup crumbled feta cheese
- 2 tablespoons cream cheese, softened
- 1 tablespoon lemon juice
- 1/2 teaspoon dried dill (or 1 teaspoon fresh dill)
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
- Prepare Spinach Mixture: In a skillet, heat olive oil over medium heat. Add minced garlic and cook for 30 seconds until fragrant. Add chopped spinach and cook for 2 to 3 minutes until wilted. Remove from heat and let cool slightly. Stir in crumbled feta cheese, softened cream cheese, lemon juice, dill, salt, and pepper until well combined.
- Create Salmon Pockets: Using a sharp knife, carefully slice a horizontal pocket into the thickest part of each salmon fillet without cutting all the way through. This will hold the stuffing securely.
- Stuff Salmon: Spoon the spinach-feta mixture into each pocket of the salmon fillets, pressing gently to fill and seal the pockets.
- Season and Bake: Place the stuffed salmon fillets on the prepared baking sheet. Season the tops with additional salt and pepper, and optionally drizzle a little olive oil over each fillet. Bake in the preheated oven for 15 to 18 minutes, or until the salmon flakes easily with a fork and the stuffing is heated through.
- Serve: Remove from the oven and serve warm, accompanied by lemon wedges for squeezing over the top.
Notes
- For extra flavor, brush the salmon with lemon butter before baking.
- This recipe pairs well with side dishes like rice, quinoa, or roasted vegetables.
- Alternatively, you can grill the stuffed salmon over medium heat using foil packets for easier handling and smoky flavor.
