Spinach Stuffed Roast Salmon
One portion of this dish contains roughly 12g of protein, 16g of fat, and a total of 237 calories. This recipe serves 6. Head to the store and pick up baby spinach, tarragon leaves, kosher salt & pepper, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes.
Instructions
Lay one salmon fillet on a cutting board. Slice it through the center lengthwise, so that it lays open flat in one large piece like a book. Do not cut all the way through. Season the inside with a pinch each salt and pepper. Repeat with the second fillet. Leave the fillets laying open.In a medium-sized bowl mix the ricotta, garlic, egg, bread crumbs, pinch of salt, pinch of pepper and a drizzle of olive oil into a thick uniform paste.
Spread about ¼ of this mixture onto the inside surface each butterflied fillet.
Sprinkle about half the crumbled feta over the ricotta mixture.
Lay 12 or 15 spinach leaves flat on top of each filled fillet, followed by 8 or 10 whole tarragon leaves. Close the top flap of the fillets over the filling.
Spread half of the remaining ricotta mixture onto the tops of each fillet, topping each with 12 or 15 more spinach leaves, and a few more tarragon leaves. Tie the bundles closed with kitchen twine.
Drizzle each with 1 tablespoon olive oil, and season with a pinch each of salt and pepper.
Sprinkle with 1 tablespoon Parmesan on top each fillet.
Bake 20 minutes in the oven, let rest 5 minutes before untying and cutting each fillet into 3 portions. Divide the remaining spinach between 6 plates. Top with a portion of salmon.
Serve warm or at room temperature with a drizzle of olive oil.