Salmon fillets filled with spinach, feta, and roasted peppers, baked for a flavorful, easy dinner.
# What you need:
→ Salmon
01 - 4 salmon fillets, 6 oz each, skin on or off as preferred
02 - 1.5 tablespoons olive oil
03 - Salt to taste
04 - Freshly ground black pepper to taste
→ Spinach-Feta Filling
05 - 1 tablespoon olive oil
06 - 4 cups fresh spinach, or frozen thawed and squeezed dry
07 - 1 teaspoon Italian seasoning
08 - 1/2 teaspoon paprika
09 - 1 pinch cayenne pepper
10 - 6 oz feta cheese, crumbled
11 - 1/3 cup Parmesan cheese, grated
12 - 1/4 cup roasted red peppers, chopped
13 - 1/2 teaspoon garlic powder
14 - Salt to taste
15 - Freshly ground black pepper to taste
# How to Make It:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly oil it.
02 - Pat salmon fillets dry with paper towels. Place skin-side down on the prepared baking sheet.
03 - Using a sharp knife, cut a lengthwise pocket into each fillet, slicing approximately three-quarters of the way through without cutting to the skin.
04 - Heat 1 tablespoon olive oil in a skillet over medium heat. Add spinach, Italian seasoning, paprika, cayenne, salt, and pepper. Sauté for 2 to 3 minutes until spinach is wilted and dry.
05 - Remove from heat and stir in crumbled feta, grated Parmesan, roasted red peppers, and garlic powder. Mix well and allow to cool slightly.
06 - Brush salmon fillets inside and out with remaining 1.5 tablespoons olive oil. Season generously with salt and black pepper.
07 - Divide spinach-feta mixture among fillets, gently spooning it into each pocket. Avoid overfilling and leave space at the edges.
08 - Bake for 12 to 17 minutes, depending on fillet thickness, until salmon flakes easily with a fork and reaches an internal temperature of 145°F.
09 - Remove from oven and let rest for 2 minutes before serving.
