We’ve all got to eat, right? However, with the intense heat right now, no one probably wants to turn on the oven at all. If you must bake, something that is quick and easy is the best bet. The following stuffed salmon recipe is the mouth-watering answer.
Give those rich, hearty salmon fillets a slightly different treatment by cutting a pocket in the side and stuffing it with fresh sautéed spinach, accented with garlic, lemon and red pepper flakes for a hint of spice. A slathering of Dijon mustard over the top helps hold the crunchy crumb topping in place. Panko breadcrumbs are tossed with lemon zest and dried oregano for a light, crispy bite that perfectly counters the richness of the salmon.
Since the salmon only needs to be baked for about 15 minutes, it is perfect for company or a quick, delicious and healthy weeknight meal.
Panko breadcrumbs can be found at Reasor’s near the other dried breadcrumbs and also at the sushi counter.
Spinach Stuffed Salmon
- 4 (4-5 oz.) salmon center-cut fillets
- 1-2 tablespoons olive oil
- 1 small onion, chopped
- 1/4 teaspoon red pepper flakes
- 4 cups packed baby spinach leaves
- 1 garlic clove, minced
- 1 teaspoon lemon zest, divided
- 1 roasted red bell pepper, peeled, seeded and chopped
- Salt and pepper
- 2 tablespoons Dijon mustard
- 2 tablespoons Panko breadcrumbs
- 1 teaspoon dried oregano
- Preheat oven to 400. Lightly grease a 9×13 baking dish or line a baking sheet with foil.
- Cut a horizontal pocket on each fillet, being careful to not go all the way through. Place salmon, skin side down, in the prepared baking dish.
- Heat a large skillet over medium heat. Once pan is hot, add oil.
- Add the onion and red pepper flakes to the skillet and sauté until the onion is translucent. Add the spinach leaves and wilt down slightly. Stir in the garlic and cook for a minute or so until fragrant.
- Remove from heat and add 1/2 teaspoon of the lemon zest and the roasted red bell pepper. Season to taste with salt and pepper.
- Divide the spinach mixture evenly between each piece of fish and stuff into pocket.
- Spread about a 1/2 a tablespoon of mustard over the top of each piece of fish.
- In a small bowl, combine breadcrumbs, oregano and remaining lemon zest; mix well. Sprinkle some over the mustard on each filet.
- Bake until the fish is opaque and flakes easily with a fork, about 15 minutes.
Makes 4 servings