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Ingredients
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4 (8 ounce) salmon fillets
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4 cups chopped fresh spinach
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½ cup sun-dried tomatoes packed in oil, drained and chopped
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½ cup artichoke hearts, drained and chopped
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¼ cup crumbled feta cheese
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1 pinch garlic powder, or to taste
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salt and ground black pepper to taste
Directions
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Make a horizontal slice in the center of each salmon fillet but do not cut all the way through.
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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.
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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.
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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.
Nutrition Facts (per serving)
330 | Calories |
13g | Fat |
7g | Carbs |
46g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 330 | |
% Daily Value * | |
Total Fat 13g | 17% |
Saturated Fat 5g | 23% |
Cholesterol 111mg | 37% |
Sodium 425mg | 18% |
Total Carbohydrate 7g | 2% |
Dietary Fiber 2g | 7% |
Total Sugars 1g | |
Protein 46g | 91% |
Vitamin C 27mg | 30% |
Calcium 193mg | 15% |
Iron 2mg | 13% |
Potassium 1157mg | 25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.