Gourmet Salmon with SpinachFeta twist deluxe weeknight dinner delivering bold flavor simple prep restaurantworthy results ready in 20 min
Ingredients
Scale
2 salmon fillets (about 6 oz each), skin-on
2 cups fresh spinach, roughly chopped
1/2 cup feta cheese, crumbled
2 oz cream cheese, softened (optional)
2 garlic cloves, minced
Zest of 1 lemon
1 tablespoon lemon juice
1 tablespoon chopped fresh dill or parsley
1 tablespoon olive oil, plus extra for pan
Salt and pepper to taste
1/4 cup panko breadcrumbs or almond flour (gluten-free)
Toothpicks to secure
Instructions
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment for easy cleanup and set aside.
Prepare the salmon: Pat the fillets dry and use a sharp knife to create a horizontal pocket in the side of each fillet, being careful not to cut all the way through. Season the outer surface and inside of the pocket with salt and pepper.
Stuff the salmon: Spoon filling into each pocket, packing it in so it’s evenly distributed. If needed, secure with toothpicks to keep the filling in place.
Sear and finish: In an oven-safe skillet, heat olive oil over medium-high heat. Sear the salmon, skin-side down, for 2-3 minutes until the crust is golden. Flip carefully, then transfer the skillet to the preheated oven. Bake for 8-12 minutes, or until the salmon flakes easily and the filling is hot. If you’re using breadcrumbs, sprinkle them on top during the last 2-3 minutes of baking to crisp.
Rest and serve: Remove from the oven and let rest for 3-5 minutes. Slice into the center to show off the filling, and serve with lemon wedges on the side.
Notes
A quick weeknight-friendly spinach and feta stuffed salmon with a creamy filling of feta, spinach, and cream cheese, with lemon zest and dill; seared and baked for a golden crust.
