Feta-Stuffed Salmon Salad
with Spinach & Lemony Greek Vinaigrette
- Milk
- Eggs
- Fish
- Tree Nuts
When the mood strikes, a dinner salad is exactly the right meal at the right time. This one is extra-special because it features a salmon fillet stuffed with a mixture of feta, spinach, and tomatoes, and then roasted in the oven until tender, flaky, and super delicious. It’s served over a spinach salad with tomato, tangy pickled shallot, sliced almonds, and an herby Greek vinaigrette to pull all of those flavors together. In the mood yet?
Ingredients
1 unit
Shallot
1 unit
Spinach
1 unit
Tomato
1 unit
Lemon
1 unit
Feta Cheese
(Contains: Milk)
1 unit
Greek Vinaigrette
(Contains: Eggs, Milk)
10 ounce
Salmon
(Contains: Fish)
1 unit
Dried Oregano
1 unit
Sliced Almonds
(Contains: Tree Nuts)
Not included in your delivery
Salt
Pepper
7 teaspoon
Olive Oil
1 teaspoon
Cooking Oil
1.25 teaspoon
Sugar
Nutrition Values
Cooking Steps
Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry produce. Halve, peel, and finely chop half the shallot; thinly slice remaining half. Finely chop 1⁄2 cup loosely packed spinach (1 cup for 4 servings; you’ll use the rest later). Dice tomato. Zest and quarter lemon.
In a large bowl, combine cheese, chopped shallot, chopped spinach, half the tomato, half the lemon zest, half the vinaigrette, and a drizzle of olive oil. Season filling with salt and pepper.
Pat salmon dry with paper towels. Place, skin sides down, on a clean work surface. Using a sharp knife, cut a slit lengthwise down the center of the flesh side (be careful not to cut through the skin!). Rub all over with oil; season with half the oregano (all for 4 servings), salt, and pepper. (Make sure to season inside the cut too!)
Place salmon, skin sides down, on a baking sheet. Stuff salmon with filling (it’s OK if they seem overstuffed). Roast on middle rack until salmon is cooked through and cheese is lightly browned, 12-15 minutes. (Reserve bowl used for filling.)
Meanwhile, in a small bowl, combine sliced shallot, juice from half the lemon, 2 TBSP water (4 TBSP for 4 servings), 1 tsp sugar (2 tsp for 4), and a pinch of salt and pepper; stir until sugar and salt have dissolved. Microwave for 30 seconds; stir again, then set aside to pickle. In a second small bowl, whisk together remaining vinaigrette, remaining lemon zest, 2 TBSP olive oil (4 TBSP for 4), 1⁄4 tsp sugar (1⁄2 tsp for 4), and a big squeeze of lemon juice. Season dressing with salt and pepper.
In bowl used for filling, toss remaining spinach and remaining tomato with as much dressing as you like; season with salt and pepper. Divide salad between bowls and sprinkle with almonds and as much pickled shallot (draining first) as you like. Top with salmon. Serve with any remaining lemon wedges on the side.
Salmon is fully cooked when internal temperature reaches 145°.
