Ingredients:

  • 4 center-cut salmon fillets (6 oz / 170g each)
  • 1 tbsp extra virgin olive oil
  • 1 tsp smoked paprika
  • 0.5 tsp coarse sea salt
  • 0.25 tsp cracked black pepper
  • 2 cups fresh baby spinach, roughly chopped
  • 0.25 cup feta cheese, crumbled
  • 2 tbsp sun-dried tomatoes in oil, finely diced
  • 2 tbsp kalamata olives, minced
  • 1 clove garlic, microplaned
  • 1 tsp dried oregano
  • 1 fresh lemon, sliced into rounds
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Using a sharp paring knife, slice a horizontal slit into the thickest part of each 6 oz salmon fillet to create a pocket, ensuring you do not cut all the way through. Season the exterior of the fillets with smoked paprika, sea salt, and cracked black pepper.
  2. In a medium mixing bowl, combine the chopped baby spinach, crumbled feta, diced sun-dried tomatoes, minced olives, microplaned garlic, and dried oregano. Massage the mixture briefly with your hands to slightly wilt the spinach.
  3. Generously spoon the spinach and feta mixture into each salmon pocket. If necessary, secure the opening with toothpicks or kitchen twine.
  4. Heat the extra virgin olive oil in a large cast-iron skillet over medium-high heat. Place the salmon fillets, skin side down, in the pan and sear for 3-4 minutes without moving, until the skin is crispy.
  5. Carefully flip the fillets. Top with lemon rounds and transfer to a 400°F (200°C) oven for 8-10 minutes, or until the internal temperature reaches 145°F and the filling is hot.
  6. Garnish with fresh lemon rounds and chopped parsley before serving.