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Recipe Summary

prep:
20 mins
cook:
15 mins
total:
35 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Make a horizontal slice in the center of each salmon fillet but do not cut all the way through.

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  • Fill a large bowl with ice and cold water. Bring a large pot of lightly salted water to a boil. Add spinach and cook uncovered until tender, about 40 seconds. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain thoroughly and transfer to a bowl.

  • Add sun-dried tomatoes, artichokes, and feta cheese to the blanched spinach; mix to combine. Divide evenly and stuff into the salmon "pockets." Season fillets with garlic powder, salt, and pepper.

  • Heat a cast iron skillet over medium heat. Place salmon fillets, skin-sides down, in the hot skillet and sear for 5 minutes. Gently flip and sear the other sides for 5 minutes. Flip again to finish cooking, about 5 minutes more.

Nutrition Facts

330 calories; protein 45.5g; carbohydrates 6.7g; fat 13g; cholesterol 110.5mg; sodium 425.2mg. Full Nutrition
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Reviews

Rating: 4 stars
03/08/2021
I really liked the flavors in this dish. All the Mediterranean ingredients worked so well together. I did think that the filling was very dry and could have used some sort of a creamy element like a little goat cheese or cream cheese. Read More