Shrimp, Feta + Spinach Stuffed Salmon
Serves 3
10 mins prep
30 mins cook
40 mins total
This stuffed salmon recipe will have your taste buds doing a happy dance! With a mouthwatering combo of juicy shrimp, tangy feta, and vibrant spinach, all baked into a tender salmon fillet - it's a flavor-packed dish that's as impressive as it is delicious.
For the potatoes
Variation: Shrimp, Salmon Dip & Spinach Stuffed Salmon
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Preheat the oven to 400F and line a baking sheet with parchment paper. Add the halved baby potatoes and drizzle with olive oil, salt, pepper and garlic powder.
To a food processor add the spinach, breadcrumbs, chopped green onion, fresh dill, feta, salt, pepper and garlic cloves. Pulse a few times to chop / combine everything, making sure not to over-mix into a paste. Add the defrosted shrimp, and pulse just a few times to combine all the ingredients together, again do not over-mix into a paste. Set aside.
To assemble the large fish filet, cut through the middle about half an inch and then cut on an angle and pull each side of the fish back gently to make room for the filling. Add the filling and gently spread to the edges. Fold the edges back over to cover the filling.
Bake the potatoes for 10 minutes and then remove from the oven and push to the sides of the pan to make room for the fish.
Gently place the stuffed fish filet in the middle of the pan, drizzle with olive oil and top with lemon wedges. Put back in the oven for 18-20 minutes or until the fish filling is cooked through.
Serve slices of the fish with the potatoes and garnish with fresh dill.
Variation: Shrimp, Salmon Dip & Spinach Stuffed Salmon
Preheat the oven to 400F and line a baking sheet with parchment paper. Add the halved baby potatoes and butter beans and drizzle with 2 tbsp olive oil, 1 tsp salt, 1/4 tsp pepper and 1/2 tsp garlic powder.
To a food processor add the spinach, breadcrumbs, chopped chives, fresh dill, salmon dip, salt, pepper and garlic cloves. Pulse a few times to chop / combine everything, making sure not to over-mix into a paste. Add the defrosted shrimp and capers and pulse just a few times to combine all the ingredients together, again do not over-mix into a paste.
To assemble the large fish filet, cut through the middle about half an inch and then cut on an angle and pull each side of the fish back gently to make room for the filling. Add the filling and gently spread to the edges. Fold the edges back over to cover the filling.
Bake the potatoes and beans for 10 minutes and then remove from the oven and push to the sides of the pan to make room for the fish.
Gently place the stuffed fish filet in the middle of the pan, generously season with salt and pepper, drizzle with olive oil and top with lemon wedges. Put back in the oven for 18-20 minutes or until the fish filling is cooked through.
Serve slices of the fish with the potatoes, beans and garnish with fresh dill.
