Stuffed Salmon with Spinach, Capers, and Greek Yogurt

Name: Stuffed Salmon with Spinach, Capers, and Greek Yogurt
Prep time: 20 min
Cook time: 14 min
Total time: 34 min
Yield: 4 serving
Ingredients: 2 teaspoons extra virgin olive oil; 1 shallot; 3 garlic cloves; 5 ounces baby spinach; 2 fire-roasted red peppers (homemade; 2 tablespoons capers; 1 small preserved lemon (homemade; 2 tablespoons Greek yogurt; 1/2 teaspoon Aleppo pepper; 1/4 teaspoon kosher salt; freshly ground black pepper; 1 1/2 pounds salmon filet; 1 lemon

User Reviews

5.0

39 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
34 mins
Servings
4
Calories
2927 kcal
Course
Main Course
Cuisine
Mediterranean

Stuffed Salmon with Spinach, Capers, and Greek Yogurt

Dustin Gentry

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In this weeknight-friendly spinach stuffed salmon recipe, fresh salmon filets are filled with a bright and savory combination of roasted red peppers, capers, lemon, and Greek yogurt. It's creamy but not overly rich, gluten-free, and filled with delicious Mediterranean flavor! I love the umami-rich addition of preserved lemons, which you can find in the international or pickle aisle of many grocery stores, but feel free to use grated lemon zest in its place.

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Ingredients

Servings

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 (homemade or jarred), pith, peel and flesh finely chopped
2 tablespoons Greek yogurt
1/2 teaspoon Aleppo pepper, plus more for seasoning the salmon
1/4 teaspoon kosher salt, plus more for seasoning the salmon
freshly ground black pepper
1 1/2 pounds salmon filet (at least 1-inch thick), sliced into 4 equal portions
1 lemon, half sliced into wedges, half reserved for juice

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Instructions

Get ready. Preheat the oven to 400°F. Grease a rimmed baking sheet with a thin layer of olive oil (about 2 teaspoons).
Prepare the spinach. Heat the 2 teaspoons olive oil in a nonstick pan over medium heat. Add the shallot and cook, stirring with a wooden spoon, until softened and translucent, 2 to 3 minutes. Add the garlic and spinach and cook, stirring occasionally, until wilted, about 3 minutes.
Dry the spinach mixture. Scrape the wilted spinach into a fine-mesh strainer. Set the strainer over a small bowl or hold it over the sink while you use the spoon to press the spinach against the strainer a few times to drain the excess water.
Make the filling. Transfer the spinach mixture to a cutting board, roughly chop, then add it to a medium bowl. Add the roasted red peppers, capers, preserved lemon, Greek yogurt, Aleppo pepper, and 1/4 teaspoon of salt and a good grind of black pepper. Stir to combine.
Make a pocket for the filling. Pat the salmon dry, then use a sharp knife to cut a slit down the side of each salmon filet without cutting through to the other side. Season the salmon all over with salt and pepper including inside the pockets.
Stuff and bake. Arrange the salmon skin-side down in the pan. Sprinkle the filets with extra Aleppo pepper if you’d like a little more heat and squeeze on the lemon juice. Spoon a quarter of the filling into each pocket. Bake until the fish is cooked through and flakes easily, 12 to 14 minutes.
Finish and serve. Serve immediately with extra lemon wedges on the side for squeezing.

Notes

to browse quality Mediterranean ingredients including
olive oils
,
honey
,
jams
, and
spices
.
Make sure to press as much water as possible out of the salmon mixture to prevent excess water from releasing as the salmon bakes.
Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams, and spices.

Nutrition Information

Show Details

Calories 292.7kcal (15%) Carbohydrates 6.9g (2%) Protein 36.4g (73%) Fat 13.2g (20%) Saturated Fat 2g (10%) Polyunsaturated Fat 4.7g Monounsaturated Fat 5.1g Cholesterol 93.9mg (31%) Sodium 620.7mg (26%) Potassium 1142.5mg (33%) Fiber 2.2g (9%) Sugar 1.6g (3%) Vitamin A 3573.5IU (71%) Vitamin C 34.2mg (38%) Calcium 87.3mg (9%) Iron 2.9mg (16%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 2927 kcal

% Daily Value*

Calories	292.7kcal	15%
Carbohydrates	6.9g	2%
Protein	36.4g	73%
Fat	13.2g	20%
Saturated Fat	2g	10%
Polyunsaturated Fat	4.7g	28%
Monounsaturated Fat	5.1g	26%
Cholesterol	93.9mg	31%
Sodium	620.7mg	26%
Potassium	1142.5mg	24%
Fiber	2.2g	9%
Sugar	1.6g	3%
Vitamin A	3573.5IU	71%
Vitamin C	34.2mg	38%
Calcium	87.3mg	9%
Iron	2.9mg	16%