Mediterranean Stuffed Salmon (Print Version)

# Ingredients:

→ Fish

01 - 4 salmon fillets, about 6 ounces (170g) each, preferably longer pieces for easier stuffing

→ Filling Ingredients

02 - 3 cups fresh baby spinach, tightly packed
03 - 5.3 ounces (150g) block of feta cheese, preferably sheep's milk feta in brine
04 - 1/4 cup freshly grated Parmigiano-Reggiano cheese
05 - 1/4 cup jarred roasted red peppers, drained and finely chopped into 1/4-inch pieces

→ Seasonings & Oil

06 - 2 tablespoons extra virgin olive oil, divided
07 - 1 teaspoon Italian seasoning
08 - 1/2 teaspoon paprika (regular or smoked)
09 - A pinch of cayenne pepper
10 - Sea salt and freshly ground black pepper, to taste

# Instructions:

01 - Position a rack in the center of your oven and preheat to 400°F (200°C). Line a rimmed baking sheet with parchment paper to prevent sticking and for easier cleanup. Place the salmon fillets on the prepared baking sheet, skin-side down.
02 - Using a sharp knife, carefully slice lengthwise down the middle of each salmon fillet to create a pocket. Make sure your knife doesn't cut all the way through - leave the bottom and both ends intact to hold the filling. The cut should be deep enough to create a pocket for the stuffing but not so deep that it splits the fillet.
03 - Brush the salmon fillets with 1 tablespoon of olive oil, coating both the outside and inside of the pockets. Season generously with salt and freshly ground black pepper, then set aside while you prepare the filling.
04 - Heat the remaining tablespoon of olive oil in a large skillet over medium heat. Once hot, add the spinach, Italian seasoning, paprika, cayenne pepper, and a pinch of salt and pepper. Sauté for 2-3 minutes, stirring frequently, until the spinach has wilted down completely and most of the moisture has evaporated.
05 - Turn off the heat and add the chopped roasted red peppers, crumbled feta cheese, and grated Parmesan to the wilted spinach. Stir well to combine, using your spoon to press down on the feta to soften and incorporate it. The mixture should stick together well and have a creamy consistency with some texture.
06 - Using a spoon, carefully fill each salmon pocket with the spinach and feta mixture, dividing it evenly between the four fillets. Gently press the filling into the pockets, slightly mounding it in the center. If any filling falls out, simply tuck it back in or arrange it around the salmon.
07 - Transfer the baking sheet to the preheated oven and bake for 12-17 minutes, depending on the thickness of your fillets and desired doneness. The salmon is done when it flakes easily with a fork and has changed from translucent pink to an opaque whitish-pink color when cut in the thickest part.
08 - Remove the salmon from the oven and let it rest for 2-3 minutes before serving. This allows the juices to redistribute throughout the fish. Serve hot, garnished with fresh herbs if desired, alongside your favorite sides.

# Notes:

01 - For the best flavor and texture, use fresh rather than previously frozen salmon and high-quality feta cheese stored in brine.
02 - Leftovers can be stored in an airtight container in the refrigerator for up to 3 days, though the dish is best enjoyed fresh.
03 - Sun-dried tomatoes make a delicious alternative to roasted red peppers if you prefer a more intense flavor.

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