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Feta, Spinach & Tomato Stuffed Salmon
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Ingredients
4 oz cherry tomatoes, seeded, chopped
Pinch of 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 whole-milk Greek yogurt
¼ tsp ground coriander
¼ tsp ground cumin
2 oz feta, crumbled, divided
4 (6 oz) salmon fillets
½ tsp crushed red pepper flakes
Directions
- Preheat oven to 400°F. Soak tomatoes with ¼ tsp salt in a bowl of water for 5 minutes and then strain.
- Heat 1 tbsp oil in an ovenproof skillet over medium heat. Sauté garlic and white scallions for 1 minute, then add spinach and thyme and cook 3 minutes until spinach is wilted. Drain spinach mixture, let cool slightly, then pat dry with paper towels. Wipe the skillet clean and place it in the oven to preheat.
- Chop tomatoes and transfer to a medium bowl. Add spinach mixture, yogurt, coriander, cumin, and half the feta into the bowl and combine.
- Pat salmon dry; generously season both sides with salt. Without cutting through the salmon, cut a deep pocket into the side of each fillet and stuff with the filling.
- Carefully remove the hot skillet from the oven, add 1 tbsp oil, and add salmon skin side down. Bake 8-10 minutes until flakey. Turn on broiler and broil for about 2 minute to brown the tops.
- In a small bowl, mix red pepper flakes, green scallions, and remaining feta, then sprinkle over the salmon.
Serves 4; Calories 480; Fat 29g; Protein 3g; Carbs 3g; Fiber 2g; Sodium 638mg