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Baked Stuffed Salmon With Spinach & Feta | Walder Wellness, RD

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Savor perfectly baked salmon, its flaky tenderness embracing a creamy, tangy spinach and feta filling. This Walder Wellness, RD recipe offers a healthy, elegant meal.

Ingredients

Scale
  • 2 salmon fillets (6–8 oz each), skin-on or off
  • 5 oz fresh spinach, roughly chopped
  • 1/2 cup crumbled feta cheese
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Instructions

  1. Step 1: Preheat your oven to 400°F (200°C). Pat the salmon fillets dry with paper towels. Using a sharp knife, carefully slice a deep pocket into the side of each salmon fillet, making sure not to cut all the way through to the other side.
  2. Step 2: If using fresh spinach, quickly wilt it in a pan over medium heat for 1-2 minutes until softened, then squeeze out as much excess water as possible. In a medium bowl, combine the wilted spinach (or thawed and squeezed frozen spinach), crumbled feta cheese, minced garlic, salt, and black pepper. Mix well until everything is evenly combined.
  3. Step 3: Carefully spoon the spinach and feta mixture into the pockets of each salmon fillet, stuffing them generously. You can use toothpicks to secure the opening if desired, but it's often not necessary.
  4. Step 4: Drizzle the stuffed salmon fillets with olive oil and then squeeze fresh lemon juice over them. Place the stuffed salmon on a baking sheet lined with parchment paper or lightly greased.
  5. Step 5: Bake for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork, and the filling is hot. Cooking time may vary depending on the thickness of your fillets.

Notes

  • Leftover stuffed salmon keeps well in an airtight container in the refrigerator for up to 2 days, making for a delicious next-day lunch.
  • To gently revive your salmon without drying it out, reheat leftovers in a preheated oven at 225-250°F (107-120°C) for about 10-15 minutes, or until just warmed through.
  • Serve this elegant stuffed salmon alongside a vibrant green salad with a light vinaigrette or a side of roasted root vegetables for a complete and satisfying meal.
  • The key to a perfectly plump filling is squeezing *all* the excess water from your wilted spinach; this ensures a concentrated, flavorful mixture that won't make your salmon soggy.

Nutrition

Find it online: https://snackioo.com/baked-stuffed-salmon-with-spinach-feta-walder-wellness-rd/