Mediterranean Stuffed Salmon by @erekav

50 min

6 servings

🐟

910 g

Salmon tail, skin on

🍋

30 ml + 1

Fresh lemon juice

🫒

110 ml

Olive oil

🥛

30 ml

Milk

🧀

140 g

Feta

🥬

71 g

Fresh spinach

🍋

1

Lemon

🧂

8 g

Salt

⚫

Black pepper

🌿

5 g

Basil leaves

🍯

15 ml

Honey

🍅

340 g

Grape tomatoes

🧅

0.25

Red onion

🥒

0.5

English cucumber

🫒

75 g

Olives

🌾

95 g

Farro

🧂

0.5 tsp

Kosher salt

  1. Preheat

    Preheat the oven to 375°F (190°C).

  2. Season
    • salmon tail, skin-on
    • salt

    Season the salmon tail with salt and black pepper.

  3. Cut
    • salmon tail, skin-on

    Cut down the center of the salmon flesh, stopping before the skin.

  4. Slice
    • salmon tail, skin-on

    Slice horizontally from the center cut toward each edge, leaving a 1/2-inch border.

  5. Blend
    • fresh lemon juice
    • olive oil
    • milk

    Blend 1 tablespoon fresh lemon juice, 2 tablespoons olive oil, milk, and spinach into a thick paste.

  6. Add
    • milk
    • Fresh spinach

    Add milk 1 tablespoon at a time if the spinach paste is too thick.

  7. Place
    • salmon tail, skin-on

    Place the butterflied salmon skin-side down on a baking tray.

  8. Spread
    • fresh spinach
    • Salmon tail, skin on

    Spread the spinach paste through the center of the salmon.

  9. Crumble
    • feta cheese
    • Fresh spinach

    Crumble feta cheese over the spinach paste.

  10. Fold
    • salmon tail, skin-on

    Fold the salmon sides over the filling to enclose it.

  11. Arrange
    • lemon
    • Salmon tail, skin on

    Arrange thin lemon slices over the stuffed salmon.

  12. Bake
    • salmon tail, skin-on

    Bake the salmon for 25 minutes, until opaque and easily flaked.

  13. Blend
    • olive oil
    • fresh basil leaves
    • Fresh lemon juice

    Blend 1/3 cup olive oil, basil leaves, honey, 1/2 teaspoon salt, and 1 tablespoon lemon juice until smooth.

  14. Place
    • grape tomatoes
    • red onion
    • English cucumber

    Place grape tomatoes, red onion, cucumber, olives, farro, and kosher salt in a mixing bowl.

  15. Pour
    • olive oil
    • fresh basil leaves

    Pour the basil dressing over the salad.

  16. Toss
    • grape tomatoes
    • red onion
    • English cucumber

    Toss the salad until evenly coated.

  17. Top
    • salmon tail, skin-on
    • grape tomatoes
    • red onion

    Top the warm stuffed salmon with the dressed salad.

  18. Serve
    • salmon tail, skin-on

    Serve the salmon warm in 7 portions.

Mediterranean Stuffed Salmon by @erekav

50 min

6 servings

🐟

910 g

Salmon tail, skin on

🍋

30 ml + 1

Fresh lemon juice

🫒

110 ml

Olive oil

🥛

30 ml

Milk

🧀

140 g

Feta

🥬

71 g

Fresh spinach

🍋

1

Lemon

🧂

8 g

Salt

⚫

Black pepper

🌿

5 g

Basil leaves

🍯

15 ml

Honey

🍅

340 g

Grape tomatoes

🧅

0.25

Red onion

🥒

0.5

English cucumber

🫒

75 g

Olives

🌾

95 g

Farro

🧂

0.5 tsp

Kosher salt

Preparation Steps

  1. Step 1/18

    Preheat the oven to 375°F (190°C).

  2. Step 2/18

    Season the salmon tail with salt and black pepper.

    🐟salmon tail, skin-on
    🧂salt
    ⚫black pepper

  3. Step 3/18

    Cut down the center of the salmon flesh, stopping before the skin.

    🐟salmon tail, skin-on
    🔪sharp knife
    🪵cutting board

  4. Step 4/18

    Slice horizontally from the center cut toward each edge, leaving a 1/2-inch border.

    🐟salmon tail, skin-on
    🔪sharp knife
    🪵cutting board

  5. Step 5/18

    Blend 1 tablespoon fresh lemon juice, 2 tablespoons olive oil, milk, and spinach into a thick paste.

    🍋fresh lemon juice
    🫒olive oil
    🥛milk
    🥬fresh spinach
    🥤blender
    🥄measuring spoons

  6. Step 6/18

    Add milk 1 tablespoon at a time if the spinach paste is too thick.

    🥛milk
    🥤blender
    🥄measuring spoons

  7. Step 7/18

    Place the butterflied salmon skin-side down on a baking tray.

    🐟salmon tail, skin-on
    🥄spatula

  8. Step 8/18

    Spread the spinach paste through the center of the salmon.

    🥬fresh spinach
    🥄spatula

  9. Step 9/18

    Crumble feta cheese over the spinach paste.

    🧀feta cheese

  10. Step 10/18

    Fold the salmon sides over the filling to enclose it.

    🐟salmon tail, skin-on
    🥄spatula

  11. Step 11/18

    Arrange thin lemon slices over the stuffed salmon.

    🍋lemon
    🔪sharp knife
    🪵cutting board

  12. Step 12/18

    Bake the salmon for 25 minutes, until opaque and easily flaked.

    🐟salmon tail, skin-on

  13. Step 13/18

    Blend 1/3 cup olive oil, basil leaves, honey, 1/2 teaspoon salt, and 1 tablespoon lemon juice until smooth.

    🫒olive oil
    🌿fresh basil leaves
    🍯honey
    🧂salt
    🍋fresh lemon juice
    🥤blender
    🥄measuring cup
    🥄measuring spoons

  14. Step 14/18

    Place grape tomatoes, red onion, cucumber, olives, farro, and kosher salt in a mixing bowl.

    🍅grape tomatoes
    🧅red onion
    🥒English cucumber
    🫒olives
    🌾cooked farro
    🧂kosher salt
    🥣mixing bowl
    🔪sharp knife
    🪵cutting board

  15. Step 15/18

    Pour the basil dressing over the salad.

    🫒olive oil
    🌿fresh basil leaves
    🍯honey
    🧂salt
    🍋fresh lemon juice
    🥣mixing bowl

  16. Step 16/18

    Toss the salad until evenly coated.

    🍅grape tomatoes
    🧅red onion
    🥒English cucumber
    🫒olives
    🌾cooked farro
    🥣mixing bowl
    🥄spatula

  17. Step 17/18

    Top the warm stuffed salmon with the dressed salad.

    🐟salmon tail, skin-on
    🍅grape tomatoes
    🧅red onion
    🥒English cucumber
    🫒olives
    🌾cooked farro
    🥄spatula

  18. Step 18/18

    Serve the salmon warm in 7 portions.

    🐟salmon tail, skin-on
    🔪sharp knife

Composition

Ingredients

Types

Fish, Fruit, Fats and Oils, Dairy, Vegetables, Seasonings, Sweeteners

Ingredients

Salmon tail, skin on, Fresh lemon juice, Olive oil, Milk, Feta, Fresh spinach, Lemon, Salt, Black pepper, Basil leaves, Honey, Grape tomatoes, Red onion, English cucumber, Olives, Farro, Kosher salt

Notes

Fresh lemon juice (for the salmon, for the dressing), Olive oil (for the salmon filling, for the dressing), Milk (or milk substitute), Lemon (sliced thin), Salt (to season the salmon, for the dressing), Black pepper (to season the salmon), Grape tomatoes (cut in half), Red onion (diced), English cucumber (diced), Olives (cut in half), Farro (cooked)

Allergens

Fish, Milk

Dietetics

Dietary regimen

Pescatarian, Mediterranean, High-protein

Calories

510 kcal

Macro nutrients

Protein: 36g, Carbohydrates: 22g, Fat: 31g, Fiber: 5g, Sugars: 7g

Nutritional Information

Minerals

Calcium: 220mg, Potassium: 820mg, Iron: 3.2mg, Sodium: 610mg

Vitamins

Vitamin D: 14mcg, Vitamin B12: 4.5mcg, Vitamin C: 25mg, Vitamin K: 85mcg

Preparation

Time Information

Preparation

25 minutes

Cooking

25 minutes

Overall

50 minutes

Difficulty

Level

Hard (3/4)

Steps

18 steps

Equipments

Utensils

sharp knife, cutting board, blender, mixing bowl, measuring spoons, measuring cup, spatula

Appliances

Oven

Type

Type

Type Of Dish

Main Course

Occasions

Weeknight Dinner, Family Meal, Summer Dinner

Origin

Source

Platform

instagram

Original Creator

@erekav

Origin

Cuisine

Mediterranean, Italian

Geographic

to inform

Various

Aspect

Texture

Tender, Creamy, Juicy, Crisp, Chewy

Flavors

Savory, Tangy, Herbal, Sweet, Briny, Citrusy

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave fish at room temperature longer than 2 hours), fridge : 3 days (Store in an airtight container,Refrigerate within 2 hours,Keep at or below 4°C / 40°F), freezer : 2 months (Store salmon separately from salad when possible,Use an airtight freezer-safe container,Thaw overnight in the refrigerator)