Ingredients
4
4 servings
- •4 (8 ounce) salmon fillets
- •4 cups chopped fresh spinach
- •½ cup sun-dried tomatoes packed in oil, drained and chopped
- •½ cup artichoke hearts, drained and chopped
- •¼ cup crumbled feta cheese
- •1 pinch garlic powder, or to taste
- •salt and ground black pepper to taste
Instructions
- Make a horizontal slice in the center of each salmon fillet but do not cut all the way through.
- Fill a large bowl with ice and cold water. Bring a large pot of lightly salted water to a boil. Add spinach and cook uncovered until tender, about 40 seconds. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain thoroughly and transfer to a bowl.
- Add sun-dried tomatoes, artichokes, and feta cheese to the blanched spinach; mix to combine. Divide evenly and stuff into the salmon "pockets." Season fillets with garlic powder, salt, and pepper.
- Heat a cast iron skillet over medium heat. Place salmon fillets, skin-sides down, in the hot skillet and sear for 5 minutes. Gently flip and sear the other sides for 5 minutes. Flip again to finish cooking, about 5 minutes more.
Nutritional Facts
Per 4 servings
- Calories: 330
- Carbohydrate: 7g
- Fat: 13g
- Fiber: 2g
- Protein: 46g
- Sugar: 1g
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