Spinach and Feta Stuffed Salmon

• 4 salmon fillets
• 30ml olive oil (divided)
• 90g baby spinach, packed
• 1 teaspoon garlic, minced
• 1 teaspoon Italian seasoning
• ½ teaspoon smoked paprika
• A pinch of cayenne pepper
• 150g feta cheese block
• 25g Parmesan cheese, freshly grated
• 60g jarred roasted red peppers, finely chopped
• Salt and pepper, to taste

Preheat the oven to 200°C.

Place the salmon fillets on a roasting tray, skin-side down. Using a sharp knife, make a lengthwise cut down the middle of each salmon fillet, being careful not to cut all the way through. Leave the salmon connected at the bottom and at both ends.

Brush the salmon fillets with 15ml (1 tablespoon) of olive oil and season with salt and pepper. Set aside.

Heat the remaining 15 ml (1 tablespoon) of olive oil in a large pan over medium heat. Once hot, add the spinach, garlic, Italian seasoning, paprika, cayenne pepper, and a pinch of salt and pepper. Sauté for 2-3 minutes or until the spinach wilts.

Turn off the heat and add the roasted red peppers, feta cheese, and Parmesan to the pan. Stir thoroughly, mashing the feta cheese with the back of a spoon to combine the mixture until it sticks together.

Spoon the spinach and feta mixture into the cuts of each salmon fillet, dividing the filling evenly among the pieces.

Place the salmon in the preheated oven and bake for 12-17 minutes, depending on the thickness of the salmon and your desired level of doneness. Remove the salmon from the oven and serve hot.

Recipe & Image courtesy of Landi Govender