Description
This Stuffed Salmon recipe features tender salmon filets filled with a flavorful mixture of sautéed spinach, fire-roasted red peppers, capers, preserved lemon, and creamy Greek yogurt. With a hint of Aleppo pepper and fresh lemon juice, this dish is both vibrant and healthy, baked to perfection for an easy yet elegant meal.
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, diced (homemade or jarred)
- 2 tablespoons capers, drained and roughly chopped
- 1 small preserved lemon, finely chopped (pith, peel, and flesh; homemade or jarred)
- 2 tablespoons Greek yogurt
- 1/2 teaspoon Aleppo pepper, plus more for seasoning
- 1/4 teaspoon kosher salt, plus more for seasoning
- 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. Grease a rimmed baking sheet lightly with about 2 teaspoons of olive oil to prevent sticking.
- Prepare the spinach. Heat 2 teaspoons of olive oil in a nonstick pan over medium heat. Add the finely diced shallot and cook, stirring frequently, until it becomes soft and translucent, about 2 to 3 minutes. Add the minced garlic and baby spinach, cooking and stirring occasionally until the spinach is wilted, approximately 3 minutes.
- Dry the spinach mixture. Transfer the wilted spinach, shallot, and garlic to a fine-mesh strainer set over a small bowl or sink. Press the mixture with a spoon to remove excess water for a few moments to avoid soggy filling.
- Make the filling. Roughly chop the drained spinach mixture on a cutting board and transfer it to a medium mixing 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 a generous grind of fresh black pepper. Stir everything together until well combined.
- Make a pocket for the filling. Pat the salmon filets dry with paper towels. Using a sharp knife, cut a slit along the side of each filet to create a pocket without cutting all the way through. Season all sides of the salmon, including inside the pockets, with salt and pepper.
- Stuff and bake. Arrange the salmon filets skin-side down on the greased baking sheet. Add extra Aleppo pepper on top if you prefer more heat, then squeeze fresh lemon juice over the filets. Spoon the spinach filling evenly into each salmon pocket. Place the baking sheet in the preheated oven and bake until the salmon is cooked through and flakes easily with a fork, about 12 to 14 minutes.
- Finish and serve. Serve the stuffed salmon immediately with lemon wedges on the side for extra brightness and squeezing as desired.
Notes
- You can use store-bought preserved lemon and fire-roasted red peppers for convenience, but homemade versions add extra freshness and flavor.
- Ensure the salmon filets are at least 1-inch thick to hold the filling well and cook evenly.
- Pressing excess moisture from the spinach filling is essential to avoid sogginess inside the salmon pockets.
- Aleppo pepper adds a mild, fruity heat, but you can adjust the amount according to your taste or substitute with crushed red pepper flakes.
- Serve with a side of steamed vegetables, rice, or a fresh salad for a complete meal.
