Ingredients
Filling
- 7 ounces block feta cheese (crumbled)
- 1½ cups baby spinach
- 2 tablespoons plain Greek yogurt
- 3 scallions (roughly chopped)
- 1 garlic clove
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- ½ teaspoon dried oregano
- ¼ teaspoon black pepper
- ¾ cup frozen peas (thawed)
- ⅓ cup oil-packed sun-dried tomatoes (drained and finely chopped)
Main
- 1 (2½ to 3-pounds) side of salmon (skin on, pin bones removed)
- Cooking oil spray
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 lemon (thinly sliced)
Garnish
- Fresh parsley
- Fresh basil
- Lemon wedges
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C) and line a large baking sheet or baking dish with parchment paper to prevent sticking and make cleanup easier.
- Make the filling: In a food processor, combine crumbled feta cheese, baby spinach, Greek yogurt, scallions, garlic, lemon juice, olive oil, dried oregano, and black pepper. Pulse the mixture until it is mostly smooth but retains some texture. Then, stir in the finely chopped sun-dried tomatoes and thawed peas by hand to keep their shape and texture.
- Butterfly the salmon: Place the salmon skin-side down on a cutting board. Using a sharp knife, carefully slice lengthwise through the thickest center portion of the salmon to create two flaps without cutting all the way through. This will allow you to stuff the salmon evenly.
- Stuff the salmon: Spread the prepared filling evenly inside the butterfly cut of the salmon. Carefully fold the sides of the salmon over the filling, leaving some of the filling visible to showcase the colorful ingredients.
- Season the salmon: Transfer the stuffed salmon onto the prepared baking sheet. Lightly spray the top of the salmon with cooking oil or brush it with olive oil, then season with kosher salt and black pepper. Arrange the thin lemon slices over the top of the salmon for flavor and presentation.
- Bake the salmon: Place the baking sheet in the preheated oven and bake the salmon for 22 to 28 minutes, or until the salmon flakes easily with a fork and is cooked through.
- Rest and garnish: Remove the salmon from the oven and let it rest for 5 minutes to allow juices to redistribute. Garnish with fresh basil or parsley and serve with lemon wedges for added brightness.
Notes
- Ensure the pin bones are removed from the salmon before stuffing for easier eating.
- Do not over-process the filling to keep some texture from the spinach and other ingredients.
- Adjust baking time based on the thickness of the salmon side to avoid overcooking or undercooking.
- Sun-dried tomatoes add a rich, tangy flavor but can be omitted or substituted with roasted red peppers if preferred.
- This dish pairs well with a light salad or roasted vegetables for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Low Fat
