Stuffed Salmon with Spinach and Feta
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- (4) 6 oz Lummi Island Wild Salmon
- 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
- 1/4 cup parmesan, freshly grated
- Salt + pepper, to taste
Preheat oven to 400F. Place salmon pieces onto lined baking sheet, skin-side down.
Using a sharp knife, slice down the middle of each piece of salmon, lengthwise. Do not cut all the way through, leave the salmon flesh still attached at the very bottom and on either end.
Brush salmon with 1 Tbsp of olive oil and season with salt and pepper. Set aside.
Heat remaining 1 Tbsp of olive oil on a large pan, over medium. Once hot, add spinach, Italian seasoning, paprika, cayenne, salt, and pepper. Sauté for a couple minutes, until wilted.
Turn off the heat, then add the feta cheese and parmesan. Stir to combine well until all ingredients stick together.
Spoon the spinach-feta mixture into the cut part of the salmon. Repeat until all mixture is used up.
Place salmon in the oven and bake for about 12-17 minutes, depending on desired doneness and how thick your fish is. Remove from oven and serve hot!