Shrimp, Feta & Spinach Stuffed Salmon

For the Salmon & Filling

• 1 large salmon filet (tail part), about 550-600 g
• 1 cup spinach
• 1/4 cup breadcrumbs
• 1/4 cup chopped green onion
• 1/4 cup fresh dill
• 1/2 cup crumbled feta
• 1/2 tsp salt
• 1/4 tsp pepper
• 4 garlic cloves
• 150 g raw shrimp, peeled and deveined
• Olive oil
• 1 lemon, sliced into rounds

For the Potatoes

• 16-18 baby potatoes, halved
• 2 tbsp olive oil
• 1 tsp salt
• 1/4 tsp pepper
• 1/2 tsp garlic powder
• Fresh dill, to garnish

Directions

• Preheat the oven to 400F and line a baking sheet with parchment. Toss the halved baby potatoes with olive oil, salt, pepper and garlic powder and spread on the sheet.
• In a food processor, pulse the spinach, breadcrumbs, green onion, dill, feta, salt, pepper and garlic until combined but not over-mixed. Add the shrimp and pulse a few times.
• Cut into the middle of the salmon filet about half an inch deep, then cut at an angle and gently open the sides to make a pocket. Spread the filling to the edges and fold the sides back over.
• Roast the potatoes for 10 minutes, then push them to the sides of the pan.
• Place the stuffed salmon in the center, drizzle with olive oil and top with lemon rounds. Bake 18-20 minutes, until the filling is cooked through.
• Slice the salmon and serve with the potatoes, garnished with fresh dill.

From Maria Koutsogiannis (@foodbymaria) on Instagram. Full recipe: foodbymaria.com.