Stuffed Salmon

Makes 4 servings

Elevate your dinner with Stuffed Salmon! This tender, flaky fish is filled with a rich, flavorful stuffing of herbs and creaminess, turning a simple fillet into something truly special. It’s a delicious, effortless way to wow your taste buds!

INGREDIENTS

2 teaspoons extra virgin olive oil, plus more for greasing the pan
1 shallot, finely diced
3 garlic cloves, minced
5 ounces baby spinach
2 fire-roasted red peppers (homemade or jarred), diced
2 tablespoons capers, drained and roughly chopped
1 small preserved lemon, finely chopped
2 tablespoons Greek yogurt
½ teaspoon Aleppo pepper
¼ teaspoon kosher salt
Freshly ground black pepper
1 ½ pounds salmon filet (at least 1-inch thick), sliced into 4 equal portions
1 lemon, half sliced into wedges, half reserved for juice

INSTRUCTIONS

1. Heat the oven to 400°F. Use 2 teaspoons of olive oil to coat a rimmed baking sheet. Heat 2 teaspoons olive oil in a nonstick pan on medium.
2. Stir in the shallot with a wooden spoon for 2–3 minutes until cooked and transparent. Add garlic and spinach and toss regularly until wilted, about 3 minutes. Put wilted spinach in a fine-mesh sieve. Set the strainer over a small bowl or the sink and use the spoon to press the spinach against it several times to drain the water.
3. Place the spinach mixture in a medium bowl after roughly chopping on a cutting board. Combine roasted red peppers, capers, preserved lemon, Greek yogurt, Aleppo pepper, ¼ teaspoon salt, and freshly ground black pepper. Mix well.
4. After drying the salmon, use a sharp knife to carve a slit down each filet without cutting through. Put salt and pepper on the fish, including the pockets. Put salmon skin-side down in the pan. For more heat,
sprinkle extra Aleppo pepper on the filets and pour lemon juice. Put 25% filler in each pocket. Bake fish for 12–14 minutes until done and flaky. Serve immediately with extra lemon wedges for squeezing.

This AMAZING Recipe can be found in our new Mediterranean Seafood and Fish cookbook here