Stuffed Salmon with Spinach, Capers, and Greek Yogurt
User Reviews
5
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Prep Time
20 mins
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Cook Time
14 mins
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Total Time
34 mins
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Servings
4
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Calories
2927 kcal
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Course
Main Course
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Cuisine
Mediterranean
Stuffed Salmon with Spinach, Capers, and Greek Yogurt
Description
This recipe starts by sautéing finely diced shallots with garlic and baby spinach until wilted and soft, then draining off excess water to avoid soggy filling. The mixture is chopped and mixed with diced fire-roasted red bell peppers, chopped capers, preserved lemon peel and flesh, Greek yogurt, Aleppo pepper, salt, and black pepper, creating a flavorful stuffing.
Salmon fillets, at least one inch thick, are prepared by making a pocket to hold the filling. The salmon is seasoned lightly with Aleppo pepper and salt, then filled with the spinach mixture. The stuffed fillets are baked at 400°F on a lightly oiled baking sheet until cooked to medium doneness, maintaining a tender and moist center.
The dish is served with lemon wedges and can be complemented by simple sides such as rice or salads. The combination of fatty salmon with a tangy, herbaceous stuffing enhances the overall flavor profile and provides a textural contrast between flaky fish and creamy filling.
When preparing the filling, pressing excess moisture out ensures the salmon does not become watery during baking. Using preserved lemon adds a distinct citrus brightness that lifts the dish. This recipe highlights Mediterranean ingredients, making it a balanced, flavorful entree.
Ingredients
- 2 teaspoons extra virgin olive oil plus more for greasing the pan
- 1 onion finely diced, or shallot
- 3 garlic minced, cloves
- 5 ounces baby spinach
- 2 red bell pepper or jarred), diced, fire-roasted, homemade
- 2 tablespoons capers drained and roughly chopped
- 1 preserved lemon or jarred), pith, peel and flesh finely chopped, small, homemade
- 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
- black pepper freshly ground
- 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
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
- Press as much water as possible from the sautéed spinach to prevent excess moisture in the filling.
- Use preserved lemon carefully to add brightness without overwhelming the dish.
- Salmon fillets should be at least 1-inch thick for stuffing and even cooking.
- Serve with lemon wedges to add fresh acidity on the plate.
- Ensure the baking sheet is lightly greased to prevent sticking.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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