Spinach & Feta Stuffed Salmon
This is a delicious salmon recipe. My husband, Kevin, isn’t a fan of salmon but since it’s so good for you, we look for new ways to prepare it. This was not only nutritious but also delicious. If you’re not a fan of salmon, try this one as these flavors combine so well together to create a dish without the strong salmon taste. It passed the “Kevin test” so this is our new go-to salmon recipe. We make ours overstuffed with spinach and used more than the recipe called for as we love our veggies, as you can see in the pictures above. You could use kale or whatever greens you prefer for this recipe. Bon Appetit!
Ingredients
2 tablespoons olive oil, divided
4 (6-ounces) salmon fillets
1 medium yellow onion, diced
2 cloves garlic, minced
3 cups baby spinach
1/3 cup crumbled feta
1 teaspoon salt
Microgreens ~ Optional Topping
Instructions
Preheat the oven to 400 degrees F (200 C).
Heat 1 tablespoon of olive oil in large skillet over medium-high heat.
Saute onions and garlic for 3 to 4 minutes until onions are translucent.
Add spinach and cook until wilted. Remove pan from heat and stir in feta.
Flip salmon fillets on their side, cutting lengthwise to create a pocket.
Divide spinach mixture into four equal parts to stuff each salmon fillet.
Drizzle fillets with remaining olive oil. Bake them on rimmed cookie sheet for 8 to 10 minutes, or until salmon flakes apart.