Spring Salmon stuffed with Spinach, Feta, Red Onion & Pine Nuts
This simple yet powerful combination of flavours & textures will melt in the mouth and leave you feeling amazing. Just a bonus then that's its high in omega 3 and takes less than 30 mins to make. This recipe works with individual salmon fillets or you can try stuffing a whole salmon fillet if you're hosting. For any vegetarians/vegans, make the same filling and bake this in red pepper, aubergine or butternut squash (will require a little extra cooking time).
Servings: 4 people
Time: 25-30 minutes
Ingredients
2 tsp olive or coconut oil
1 small onion, finely chopped
2 cloves garlic, minced
2 tbsp pine nuts
3 handfuls spinach
40g feta, crumbled
4 salmon fillets
drizzle olive oil
salt & pepper
To serve:
spring greens
quinoa or bulgur wheat
pumpkin seeds
pomegranate seeds
Method
Preheat oven to 180 C fan.
Heat the oil in a frying pan over medium heat and gently sauté the onions for a few minutes. Next, add the garlic and pine nuts and cook for a further ~3-4 minutes until the onions are translucent, being careful not to burn.
Add the spinach until wilted, then remove from the heat and stir through the feta. Finish with a good sprinkle of salt & pepper.
Using a sharp knife, make the pockets in the salmon by cutting down the middle of one side lengthways, ensuring you don't pierce the flesh on the other side.
Lay each fillet out on a lined baking tray and generously spoon the filling into each salmon pocket.
Drizzle with a little olive oil and a crack of salt & pepper. Bake for ~12 minutes until the salmon is just cooked and flakes off.
Serve with a selection of spring greens, quinoa and a scattering of seeds.