Spinach and Feta Stuffed Salmon
Calories
:
550 kcalProtein
:
40g proteinTotal
:
25 minutesDifficulty
:
EasyAllergens:
- Salmon
- Milk
- Wheat
- May contain traces of allergens
- Milk
- Mustard
- Tree nuts
- Peanuts
- Sesame
- Soy
- Sulphites
- Wheat
- Egg
- Fish
- Gluten
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
250 g
Salmon Fillets, skin-on
(Contains: Salmon)
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
28 g
Baby Spinach
7 g
Mediterranean Spice Blend
(May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
30 g
Mixed Olives
(May be present: Milk, Tree nuts, Sulphites, Wheat, Egg, Fish)
½ cup
Bulgur Wheat
(Contains: Wheat May be present: Gluten)
1 unit(s)
Zucchini
1 unit(s)
Greek Yogurt
(Contains: Milk)
1 unit(s)
Lemon
Nutrition Values
Calories550 kcal
Fat24 g
Saturated Fat7 g
Carbohydrate49 g
Sugar5 g
Dietary Fiber7 g
Protein40 g
Cholesterol95 mg
Sodium600 mg
Potassium1200 mg
Calcium250 mg
Iron3 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Cooking Steps
1
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- Halve zucchini lengthwise, then cut into 1-inch quarter-moons.
- Rough chop spinach.
- Into a small bowl, drain olives. Set juice aside.
- Finely chop half the olives.
- Zest and juice half the lemon. Cut remaining into wedges.
- To a medium bowl, add spinach, 1/2 tbsp (1 tbsp) olive oil, 1/2 tsp (1 tsp) Mediterranean Spice Blend, the finely chopped olives, half the lemon zest, and feta. Season with salt and pepper. Set aside.
2
- To a medium pot, add 3/4 cup (1 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Once boiling, add bulgur.
- Cover, remove from heat and let stand for 15-16 min, until bulgur is tender and liquid is absorbed.
3
- Meanwhile, heat a large non-stick pan over medium.
- When hot, add 1 tbsp (2 tbsp) oil and zucchini.
- Cook for 3-4 min, stirring often, until tender-crisp.
- Season with salt and pepper.
4
- Meanwhile, at salmon dry with paper towels.
- To a parchment-lined baking sheet, add salmon.
- Without cutting all the way through, cut lengthwise, down the centre of each fillet.
- Brush salmon with 1 tbsp (2 tbsp) oil.
- Season with salt, pepper and remaining Mediterranean Spice Blend.
- Spoon spinach-feta mixture into the salmon.
- Roast in the middle of the oven for 10-12 min, until cooked through.**
5
- While salmon is cooking, make yogurt sauce.
- To a small bowl, add yogurt, 1/2 tbsp lemon juice, and 1 tsp (2 tsp) water. Season with salt and pepper. Stir to combine.
- To the bulgur, add 1 tbsp (2 tbsp) butter, remaining olives, 1/2 tbsp (1 tbsp) reserved olive juice and remaining lemon zest.
6
- Divide bulgur between bowls.
- Top with salmon and zucchini.
- Drizzle yogurt sauce over top.
