Description
A delicious salmon filet stuffed with a vibrant mixture of spinach, roasted red peppers, and Greek yogurt.
Ingredients
Scale
- 2 teaspoons extra virgin olive oil
- 1 shallot, finely diced
- 3 garlic cloves, minced
- 5 ounces baby spinach
- 2 fire-roasted red peppers, diced
- 2 tablespoons capers, drained and roughly chopped
- 1 small preserved lemon, pith, peel and flesh finely chopped
- 2 tablespoons Greek yogurt
- 1/2 teaspoon Aleppo pepper
- 1/4 teaspoon kosher salt
- Freshly ground black pepper
- 1 1/2 pounds salmon filet, sliced into 4 equal portions
- 1 lemon, half sliced into wedges, half reserved for juice
Instructions
- Preheat the oven to 400°F. Grease a rimmed baking sheet with a thin layer of olive oil (about 2 teaspoons).
- 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.
- 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.
- 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.
- 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.
- 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.
- Serve immediately with extra lemon wedges on the side for squeezing.
Notes
- This dish can be served with a side of rice or a fresh salad.
- Leftover filling can be stored in the fridge and used as a spread on crackers.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 filet
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 100mg