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Stuffed Salmon with Spinach, Capers, and Greek Yogurt
5 from 26 votes

Stuffed Salmon with Spinach, Capers, and Greek Yogurt

Stuffed Salmon with Spinach, Capers, and Greek Yogurt features salmon fillets filled with a sautéed spinach mixture combined with fire-roasted red peppers, capers, preserved lemon, Greek yogurt, and Aleppo pepper. The filling offers a tangy, savory contrast to the rich salmon, which is baked to moist perfection.

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

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

    Cup of Yum
  1. Get ready. Preheat the oven to 400°F. Grease a rimmed baking sheet with a thin layer of olive oil (about 2 teaspoons).
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 2927

% 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.