Stuffed Salmon with Spinach, Capers, and Greek Yogurt
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Salmon fillets stuffed with spinach, roasted red peppers, capers, and Greek yogurt for a bright, creamy Mediterranean filling. Gluten-free and elegant enough for dinner guests.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 teaspoons extra virgin olive oil, (plus more for greasing the pan)
- 1 shallot, (finely diced)
- 3 garlic cloves, (minced)
- 5 ounces baby spinach
- 2 fire-roasted red peppers (homemade (or jarred), diced)
- 2 tablespoons capers, (drained and roughly chopped)
- 1 small preserved lemon (homemade (or jarred), pith, peel and flesh finely chopped)
- 2 tablespoons Greek yogurt
- 1/2 teaspoon Aleppo pepper, (plus more for seasoning the salmon)
- 1/4 teaspoon kosher salt, (plus more for seasoning the salmon)
- Freshly ground black pepper
- 1 1/2 pounds salmon filet ((at least 1-inch thick), sliced into 4 equal portions)
- 1 lemon, (half sliced into wedges, half reserved for juice)
At a glance
PER SERVING · TIME 34M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 14m
- Sodium
- 985mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 237mg
- Calcium
- 35mg
- Iron
- 0.63mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 985MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.