If you’re always on the hunt for dinners that can pull double duty (weeknight friendly and fancy enough to impress a crowd,) then this stuffed salmon recipe is for you. Oven roasted salmon is already a superstar on its own, but stuffing it with a mix of briny feta, earthy sautéed spinach, and sweet-savory cherry tomatoes takes it to superstar level deliciousness.
And it doesn’t stop there- the salmon gets topped with a sprinkle of scallions, crushed red pepper, and yes, more feta (because you can never have too much.) Serve it alongside crispy roasted potatoes or fluffy wild rice for a full meal, or keep it keto friendly with cauliflower rice or zoodles.
Ingredients
- 4 oz. cherry tomatoes, seeded, chopped
- Kosher salt
- 2 Tbsp. extra-virgin olive oil, divided
- 3 cloves garlic, finely chopped
- 2 scallions, green and white parts separated, sliced
- 5 oz. fresh spinach, chopped
- 2 Tbsp. chopped fresh thyme
- 2 Tbsp. plain Greek yogurt
- 1/4 tsp. ground coriander
- 1/4 tsp. ground cumin
- 2 oz. feta, crumbled, divided
- 4 (6-oz.) salmon fillets
- 1/2 tsp. crushed red pepper flakes
Directions
Step 1
Preheat your oven to 400°. Toss the cherry tomatoes with ¼ teaspoon salt in a mesh strainer set over a small bowl and let them sit for 5 minutes. This basically draws out extra moisture and intensifies their flavor.
Step 2
While the tomatoes are resting, heat 1 tablespoon of oil in a large skillet over medium heat. Add garlic and the white parts of the scallions, cooking until fragrant, about 1 minute. Stir in spinach and thyme and cook until wilted, about 3 minutes.
Step 3
After that, transfer the tomatoes to a medium bowl. Place the spinach mixture in a strainer to cool slightly, then gently pat dry with paper towels. Wipe out the skillet and place it in the oven once you’re done to let it preheat.
Step 4
In the bowl with the tomatoes, stir together the spinach mixture, yogurt, coriander, cumin, and half of the feta until combined. This is your creamy, yet surprisingly light, flavor packed stuffing.
Step 5
Once that’s done, pat the salmon fillets dry and generously season both sides with salt. Using a thin, flexible knife, cut a long slit along the side of each fillet to make a pocket, careful not to slice all the way through. Spoon ¼ of the filling into each salmon pocket.
Step 6
Carefully remove the preheated skillet from the oven and pour in the remaining tablespoon of oil. Arrange the salmon fillets skin side down and bake until the flesh flakes easily with a fork, about 8–10 minutes. Switch on the broiler and broil, keeping a close eye, until the tops of the salmon start to brown, about 2 minutes.
Step 7
Finally, in a small bowl, combine crushed red pepper, green parts of the scallions, and the remaining feta. Sprinkle this over the baked salmon for a pop of color, flavor, and extra deliciousness. Serve immediately and savor every bite.
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