Stuffed Salmon
Serves 215 mins prep4 mins cook
Creamy sun dried tomato, pesto, and spinach stuffed salmon that pairs perfectly with a baby spinach salad. It is super easy to make and can be enjoyed even by those who are not big salmon fans. The dish features a flavorful stuffing mixed with ricotta, cream cheese, pesto, sun dried tomatoes, and spinach, all complemented by a tahini yogurt dressing.
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What you need
Instructions
1: Preheat the oven to 400°F. 2: Cut the salmon into filets and season with salt and pepper. 3: In a bowl, mix together ricotta, cream cheese, pesto, diced sun dried tomatoes, salt, pepper, chopped spinach, and a squeeze of lemon. 4: Cut slits in the middle of each salmon filet and stuff them with the mixture. 5: Heat oil in a pan over medium heat and sear the salmon filets skin side up for 4 minutes. 6: After two minutes, add a little coconut aminos to the pan to get a nice caramelization. 7: For the dressing, mix tahini, Greek yogurt, and coconut aminos together.View original recipe