Description
This delicious stuffed salmon recipe features fresh baby spinach, fire-roasted red peppers, capers, and preserved lemon blended with creamy Greek yogurt. Baked to perfection, the salmon is tender and flavorful, offering a healthy and vibrant dish that’s perfect for weeknight dinners or special occasions.
Ingredients
For the Filling
- 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
For the Salmon
- 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 (200°C). Grease a rimmed baking sheet with a thin layer of olive oil, about 2 teaspoons, to prevent sticking during baking.
- Prepare the spinach. Heat 2 teaspoons of olive oil in a nonstick pan over medium heat. Add the finely diced shallot and cook, stirring with a wooden spoon, until softened and translucent, about 2 to 3 minutes. Add the minced garlic and baby spinach, cooking while stirring occasionally until the spinach is wilted, approximately 3 minutes.
- Dry the spinach mixture. Transfer the wilted spinach and aromatics into a fine-mesh strainer. Set it over a small bowl or the sink and use the back of a spoon to press the spinach against the strainer several times to drain excess water. This prevents soggy filling.
- Make the filling. Move the drained spinach mixture to a cutting board and roughly chop it. Then transfer to a medium bowl. Add the diced fire-roasted red peppers, chopped capers, finely chopped preserved lemon, Greek yogurt, 1/2 teaspoon Aleppo pepper, 1/4 teaspoon kosher salt, and several grinds of freshly ground black pepper. Stir everything thoroughly to combine into a cohesive filling.
- Make a pocket for the filling. Pat the salmon filets dry with paper towels. Using a sharp knife, carefully cut a slit down the side of each salmon portion to create a pocket, making sure not to slice all the way through. Season the entire salmon filets, including inside the pockets, with salt and pepper to taste.
- Stuff and bake. Arrange the salmon filets skin-side down on the prepared baking sheet. Optionally, sprinkle additional Aleppo pepper atop each filet for extra heat. Squeeze fresh lemon juice over the salmon. Spoon an equal amount of the spinach and pepper filling into each pocket. Bake in the preheated oven until the salmon is fully cooked through and flakes easily with a fork, about 12 to 14 minutes.
- Finish and serve. Serve the stuffed salmon immediately, garnished with lemon wedges on the side for squeezing as desired.
Notes
- Using fire-roasted red peppers adds a smoky sweetness to the filling, but jarred peppers work well as a convenient alternative.
- Preserved lemon adds a unique citrusy tang; if unavailable, you can substitute with finely grated lemon zest and a small squeeze of lemon juice.
- Make sure to thoroughly drain the cooked spinach to avoid a watery filling and soggy salmon.
- Do not cut the salmon all the way through when making pockets; the filling needs to be contained inside during baking.
- Check salmon doneness carefully; overcooking can dry out the fish.
- Aleppo pepper adds mild heat and fruitiness but can be substituted with smoked paprika or crushed red pepper flakes for variation.
- Prep Time: 15 minutes
- Cook Time: 19 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
