Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.
Ingredients
4 oz Cherry tomatoes seeded, chopped
Kosher Salt 1/4 tsp for draining tomatoes, plus a little for seasoning fish to taste
2 Tbsp Extra Virgin Olive Oil divided
3 Cloves Garlic finely chopped
2 Scallions green and white parts separated, sliced- 5 oz Fresh Spinach chopped
2 Tbsp Thyme fresh leaves, chopped
2 Tbsp Greek Yogurt plain whole milk- ¼ tsp Coriander ground
- ¼ tsp Cumin ground
- 2 oz Feta crumbled, divided
- 24 oz Salmon filets raw, four 6-ounce thick center-cut fillets; thawed if frozen, pin bones removed
½ tsp Crushed Red Pepper Flakes crushed
Equipment
Equipment images are illustrative. Exact products may vary.
Instructions
- Heat the oven to 400°F (200°C). Toss the chopped cherry tomatoes with 1/4 teaspoon salt in a fine-mesh strainer. Let drain for 5 minutes.
- Heat 1 tablespoon oil in a large ovenproof, broiler-safe skillet over medium heat. Stir in garlic and white scallion parts for about 1 minute. Add spinach and fresh thyme; cook about 3 minutes until wilted. Transfer to a strainer, cool briefly, and press out excess liquid. Wipe out the skillet and place it in the oven to heat.
- Combine the drained tomatoes and spinach mixture with Greek yogurt, coriander, cumin, and half the feta. Stir until evenly mixed.
- Pat the four salmon portions dry and season lightly with salt. Cut a pocket into the thick side of each fillet, keeping the opposite side and skin intact. Divide the filling among the pockets without packing it tightly.
- Carefully remove the hot skillet using oven mitts and add the remaining 1 tablespoon oil. Set the salmon skin-side down in the pan. Bake about 12–20 minutes as a guide, checking the center of each stuffed pocket with a food thermometer. Continue baking until the filling reaches 165°F (74°C); thickness and filling amount affect the time. If desired, broil briefly for color in the broiler-safe skillet, watching constantly.
- Mix the scallion greens, remaining feta, and red pepper flakes. Sprinkle over the cooked salmon and serve promptly.
Notes
Use thick center-cut portions with room for a pocket. Drain the tomatoes and spinach well to keep the filling manageable. The original ingredient amounts and four-serving yield are retained. The FDA Food Code uses 165°F for stuffed fish; check the center of the filling. The 45-minute total is an estimate and can increase for thicker portions. No nutrition calculation is supplied.
