Ingredients
Scale
- 4x 6-ounce pieces of salmon (approx. 170 grams each)
- 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 (approx. 150 grams)
- 1/4 cup parmesan, freshly grated
- 1/4 cup jarred roasted red peppers (chopped into small, 1/4-inch pieces)
- Salt + pepper, to taste
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper. Place salmon pieces onto lined baking sheet, skin-side down.
- Using a sharp knife, slice down the middle of each piece of salmon, lengthwise, ensuring the knife doesn’t go all the way through, leaving 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, and add in chopped roasted red peppers, feta cheese, and parmesan. Stir to combine well, pressing down on the feta to soften until all ingredients stick together.
- Spoon the spinach-feta mixture into the cut part of the salmon until all mixture is used up.
- Place salmon in the oven and bake for about 12-17 minutes, depending on desired doneness. Remove from oven and serve hot!
Notes
Pat the salmon dry before cutting to help seasoning adhere. Rest the fish five minutes after baking to even out doneness.
- Prep Time: 15 minutes
- Cook Time: 17 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 100mg