Stuffed Roasted Salmon
Cook Time
20
mins
Calories
421
Serving Size
4
Carbs
5
Fat
27
Protein
38
description
Delicious, healthy and easy
ingredients
1 (2 pound) center-cut boneless, skinless salmon fillet
1 cup ricotta cheese
1 cup crumbled feta cheese
salt and pepper
1 Tbsp. Dijon mustard
1 cup packed baby spinach, divided
extra virgin olive oil
chopped dill
chopped oregano
directions
1. Preheat oven to 450 degrees.
2. Butterfly salmon fillet through the center so that it lays open flat in one large piece like a book. Turn salmon over so gray underside is facing up and arrange on a clean work surface. In a bowl, mash together ricotta and feta cheese until well blended then season with salt and pepper.
3. Season salmon with salt and pepper then spread fillet with mustard and arrange half of the spinach over the top, leaving a 1-inch border around the edges. Evenly spread cheese mixture on top of spinach then top with remaining spinach. Starting from one of the long sides, gently roll up salmon and tie snugly with cooking twine at 1-inch intervals.
4. Gently transfer salmon to a greased baking sheet then brush top and sides with oil and season outside with salt and pepper. Scatter dill and oregano over the top and sides and roast until just cooked through, about 20 minutes. Set aside and let rest for 5 minutes then carefully transfer to a serving platter, remove and discard twine and serve.