Servings: 4
- Small skillet
- Chef's knife
INGREDIENTS
- 24 ounces/680 grams salmon fillets
- ¼ cup plain breadcrumbs
- 1 teaspoon Dijon mustard
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon dried parsley
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Olive oil, for sautéing and drizzling
- Fresh lemon juice, for serving
Filling:
- 2 cups spinach, chopped
- 3 ounces/85 grams feta cheese
- 2 tablespoons fresh dill, chopped
- 1 teaspoon lemon zest
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
INSTRUCTIONS
- Preheat the oven to 400°F (200°C).
- Heat a small pan over medium heat with a drizzle of olive oil. Sauté the chopped kale for about 5 minutes, or until softened. Transfer the kale to a bowl. Add the feta cheese, lemon zest, dill, garlic powder, salt, and black pepper. Mix well, using a fork to break up any clumps of feta until the mixture is creamy and well combined.
- Using a sharp knife, carefully slice an opening into one side of each salmon fillet, creating a pocket without cutting all the way through.
- Spoon the feta mixture into each pocket, filling the salmon evenly. Place the stuffed fillets skin-side down on a parchment-lined baking tray.
- Brush the tops of the salmon with a thin layer of Dijon mustard.
- In a small bowl, combine the breadcrumbs with a drizzle of olive oil, paprika, garlic powder, dried parsley, and a pinch of salt and pepper. Mix well. Spoon and gently press the breadcrumb mixture over the tops of the salmon fillets.
- Bake for 10 to 12 minutes, or until the salmon is cooked through and the topping is golden and crisp.
- Finish with a squeeze of fresh lemon juice just before serving.