Spinach Salmon Roast with Feta and Ricotta
Elevate your dinner table with this exquisite Spinach Salmon Roast with Feta and Ricotta—a perfect harmony of rich, flaky salmon and a savory, creamy filling. This impressive main dish features a fillet of salmon stuffed with a delightful blend of sautéed baby spinach, tangy feta cheese, and velvety ricotta, all infused with fragrant garlic, fresh dill, and a zesty hint of lemon. The optional panko breadcrumbs add a subtle crunch for extra texture. Roasted to perfection in just 30 minutes, this dish is a show-stopping yet approachable recipe that’s ideal for weeknight dinners or special occasions. Pair it with a vibrant salad, roasted vegetables, or quinoa for a well-rounded meal. Packed with protein and brimming with Mediterranean-inspired flavors, this recipe is a healthy, delicious, and visually stunning centerpiece for any table.
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Recipe Information
Ingredients
- 1.5 lbs salmon fillet (skinless)
- 4 cups baby spinach
- 4 oz feta cheese (crumbled)
- 1.5 cups ricotta cheese
- 2 cloves garlic (minced)
- 1 tsp lemon zest
- 2 tbsp fresh dill (chopped)
- 2 tbsp extra virgin olive oil
- 1 tsp salt
- 0.5 tsp black pepper
- 0.25 cup panko breadcrumbs (optional, for texture)
- 1 sheet parchment paper or aluminum foil
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or aluminum foil.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
Add the baby spinach to the skillet and cook until wilted, about 2-3 minutes. Remove from heat and let cool slightly.
In a mixing bowl, combine the cooked spinach, feta cheese, ricotta cheese, lemon zest, fresh dill, salt, and black pepper. If using panko breadcrumbs, stir them in to add texture to the filling.
Lay the salmon fillet on the prepared baking sheet, skin-side down (if the skin is removed). Using a sharp knife, carefully make a lengthwise slit along the center of the salmon, creating a pocket for the filling.
Stuff the spinach and cheese mixture into the pocket, gently pressing it down to pack it well. If there's excess filling, you can spread it evenly over the top of the salmon.
Drizzle the remaining olive oil over the stuffed salmon fillet to keep it moist while roasting.
Place the salmon in the preheated oven and roast for 25-30 minutes, or until the salmon is cooked through and flakes easily with a fork.
Remove the salmon from the oven and let it rest for 5 minutes before slicing and serving.
Serve the Spinach Salmon Roast with a side of roasted vegetables, a crisp salad, or your favorite grain, such as quinoa or rice.
Nutrition Facts
Calories |
2462 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.8 g | 188% | |
| Saturated Fat | 59.4 g | 297% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 743 mg | 248% | |
| Sodium | 4635 mg | 202% | |
| Total Carbohydrate | 51.2 g | 19% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 3.8 g | ||
| Protein | 236.6 g | 473% | |
| Vitamin D | 63.0 mcg | 315% | |
| Calcium | 2309 mg | 178% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 2684 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
