Shrimp, Feta + Spinach Stuffed Salmon
Ingredients
The salmon and filling
-
1
large
salmon filet (tail part)
-
1
cup
spinach
-
¼
cup
breadcrumbs
-
¼
cup
chopped green onion
-
¼
cup
fresh dill
-
½
cup
crumbled feta cheese
-
½
tsp
salt
-
¼
tsp
pepper
-
4
cloves
garlic
-
150
g
defrosted raw shrimp, peeled and deveined
-
1
lemon
sliced into rounds
-
olive oil
The potatoes
-
16-18
pieces
baby potatoes, halved
-
2
tbsp
olive oil
-
1
tsp
salt
-
¼
tsp
pepper
-
½
tsp
garlic powder
-
fresh dill
to garnish
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Drizzle the halved baby potatoes with olive oil, salt, pepper, and garlic powder.
- In a food processor, combine spinach, breadcrumbs, green onion, dill, feta, salt, pepper, and garlic. Pulse to mix without over-mixing.
- Add the shrimp to the mixture and pulse a few times to combine.
- Butterfly the salmon filet by cutting through the middle and gently pulling the sides apart.
- Fill the salmon with the shrimp mixture and fold the edges back over.
- Bake the potatoes for 10 minutes, then push them to the sides of the pan.
- Place the stuffed salmon in the center, drizzle with olive oil, and top with lemon wedges.
- Return to the oven and bake for 18-20 minutes until the salmon is cooked through.
- Serve the salmon slices with the potatoes and garnish with fresh dill.
Nutrition Facts (estimated)
Servings
3-4
Calories
550
Total fat
19.2g
Total carbohydrates
48.8g
Total protein
49.6g
Sodium
1305.3mg
Cholesterol
153.6mg
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