Spinach Feta Stuffed Salmon

Spinach Feta Stuffed Salmon with Hojiblanca EVOO

Turn a simple salmon dinner into something a little more special. These salmon fillets are filled with a savory combination of wilted spinach, creamy feta, roasted red peppers, Parmesan, and spices, with Hojiblanca Extra Virgin Olive Oil bringing richness to every bite. Serve it with jasmine rice or your favorite side for an easy dinner.

Servings: 4–6
Prep Time: 10 minutes
Cooking Time: 20 minutes

Ingredients

• 4 (6 oz) salmon fillets
• 3 tbsp Hojiblanca Extra Virgin Olive Oil
• 3 cups baby spinach
• 8 oz feta, crumbled
• 1 jar roasted red peppers, drained and chopped
• ¼ cup grated Parmesan
• 1 tsp Italian seasoning
• ½ tsp paprika
• ½ tsp cayenne pepper
• Salt & pepper, to taste

Directions

1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. Place the salmon skin-side down. Carefully cut a pocket into the center of each fillet without cutting completely through. Drizzle with Hojiblanca EVOO.
3. Heat the remaining Hojiblanca EVOO in a large pan over medium heat. Add the spinach, Italian seasoning, paprika, cayenne, salt, and pepper. Sauté until wilted.
4. Remove from heat and stir in the feta, roasted red peppers, and Parmesan.
5. Spoon the spinach and feta mixture into each salmon fillet.
6. Bake for about 20 minutes, or until the salmon is cooked through and flakes easily with a fork.
7. Serve with jasmine rice or your favorite side and enjoy!