Description
A delicious and healthy stuffed salmon recipe featuring a flavorful filling of spinach, roasted red peppers, and Greek yogurt.
Ingredients
Scale
- 2 teaspoons extra virgin olive oil (plus more for greasing the pan)
- 1 shallot (finely diced)
- 3 garlic cloves (minced)
- 5 ounces baby spinach
- 2 fire-roasted red peppers (homemade or jarred, diced)
- 2 tablespoons capers (drained and roughly chopped)
- 1 small preserved lemon (homemade or jarred, pith, peel and flesh finely chopped)
- 2 tablespoons Greek yogurt
- 1/2 teaspoon Aleppo pepper (plus more for seasoning the salmon)
- 1/4 teaspoon kosher salt (plus more for seasoning the salmon)
- Freshly ground black pepper
- 1 1/2 pounds salmon filet (at least 1-inch thick, sliced into 4 equal portions)
- 1 lemon (half sliced into wedges, half reserved for juice)
Instructions
- Get ready. Preheat the oven to 400°F. Grease a rimmed baking sheet with a thin layer of olive oil (about 2 teaspoons).
- Prepare the spinach. Heat the 2 teaspoons olive oil in a nonstick pan over medium heat. Add the shallot and cook, stirring with a wooden spoon, until softened and translucent, 2 to 3 minutes. Add the garlic and spinach and cook, stirring occasionally, until wilted, about 3 minutes.
- Dry the spinach mixture. Scrape the wilted spinach into a fine-mesh strainer. Set the strainer over a small bowl or hold it over the sink while you use the spoon to press the spinach against the strainer a few times to drain the excess water.
- Make the filling. Transfer the spinach mixture to a cutting board, roughly chop, then add it to a medium bowl. Add the roasted red peppers, capers, preserved lemon, Greek yogurt, Aleppo pepper, and 1/4 teaspoon of salt and a good grind of black pepper. Stir to combine.
- Make a pocket for the filling. Pat the salmon dry, then use a sharp knife to cut a slit down the side of each salmon filet without cutting through to the other side. Season the salmon all over with salt and pepper including inside the pockets.
- Stuff and bake. Arrange the salmon skin-side down in the pan. Sprinkle the filets with extra Aleppo pepper if you’d like a little more heat and squeeze on the lemon juice. Spoon a quarter of the filling into each pocket. Bake until the fish is cooked through and flakes easily, 12 to 14 minutes.
- Finish and serve. Serve immediately with extra lemon wedges on the side for squeezing.
Notes
- For a spicier kick, add extra Aleppo pepper to the filling.
- Ensure the salmon is fresh for the best flavor and texture.
- Preserved lemons can be found in specialty stores or homemade.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 filet
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 60mg