Spinach & Feta Stuffed Salmon

Spinach & Feta Stuffed Salmon

This easy and elegant stuffed salmon is full of flavour both inside and out.


1 side of salmon (about 2 pounds)
Olive oil, as needed
1 (5-ounce) bag baby spinach
2 garlic cloves, finely chopped
1 large shallot, finely chopped
2 tbsp. chopped dill
4 to 5 ounces feta cheese, crumbled (about 1/2 cup)
2 tsp. lemon zest (optional)
Salt and freshly ground pepper, to taste
1/2 lemon, sliced and each slice cut in half

Dill and Caper Sauce
1 cup yogurt
2 tbsp. chopped fresh dill
1 tsp. Dijon mustard
2 tbsp. capers
Squeeze of fresh lemon juice
1 tsp. honey
2 tbsp. extra virgin olive oil
Salt and freshly ground pepper, to taste


Spinach & Feta Stuffed Salmon For spinach and feta stuffing: Add 1 tbsp. olive oil to a large sauté pan over medium high heat. Add spinach and sauté in olive oil just until starts to wilt. Let cool and squeeze out excess liquid. Add spinach, garlic, shallot, dill, feta, lemon zest, salt and pepper, and 2 tbsp. olive oil to a bowl. Stir to combine.

Preheat oven to 400 degrees F.

Trim the very end of salmon tail and reserve for another use. Cut salmon in half.

Take one of the salmon halves and score the skin side in 1 1/2-inch intervals. Set aside.

Add the other salmon half to a parchment-lined baking sheet, skin side down. Spread evenly with the spinach and feta stuffing. Cover with the remaining salmon half, scored side up.

Fill score marks with lemon slices. Season with salt and pepper and drizzle with 1 tbsp. olive oil.

Bake until salmon reaches internal temperature of 140 degrees F., about 15 to 20 minutes, depending on thickness of fish. Serve with Dill and Caper Sauce.

Dill and Caper Sauce
Add yogurt, dill, Dijon mustard, capers, lemon juice, honey, olive oil, and salt and pepper to a bowl. Stir to combine. Taste and adjust for seasoning.

Yield: 4 to 6 servings.



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