#FishFridayFoodies ~ Spinach and Feta Stuffed Salmon

For September's Fish Friday Foodie's reveal day, Sneha who blogs at Sneha's Recipe invited us to stuff some seafood - any seafood! I did a quick search, trying to think what sounded good and came across a spinach and feta stuffed salmon recipe and didn't need to look any further! We haven't had salmon at home in awhile, so this was a fabulous excuse for me to pick up some thick, gorgeous fillets at our local grocery store. They were beauuuutiful!

This dish was incredibly rich, and delicious. It is packed with a very creamy mixture between the feta and cream cheese, but has a good solid punch of veggie in there as well. We served these alongside some quick steamed green beans and it was a very filling, tasty, treat of a meal. This one goes in my "keeper" pile, and you could easily play with the filling to adjust flavor. I liked the additional flavor the Mediterranean feta added to the dish, but you could easily opt for the traditional flavored feta if you don't want the flavor variation.

Spinach and Feta Stuffed Salmon adapted from Oatmeal Mountain

Ingredients
2 ounces cream cheese, softened
1/2 cup crumbled Mediterranean feta cheese
1/2 medium onion, finely diced
1/2 TBS olive oil
1 cup wilted / sauteed spinach
3 or 4 (6-ounce) salmon fillets
salt and pepper to taste

Directions

1. Preheat oven to 350 F. Line a baking sheet with foil and spray with nonstick cooking spray.
2. In a nonstick skillet, over medium-high heat, heat the oil. Add the onion and saute until tender (about 10 minutes).
3. Meanwhile, in a bowl, combine the cream cheese and feta with fork, mixing until blended. Add in the sauteed onion and wilted spinach until blended together evenly.
4. Gently cut into the salmon fillets, leaving them intact on the ends (create a pocket). Lay them on the prepared baking sheet, skin side down and sprinkle with salt and pepper. Evenly distribute the cream cheese / feta mixture between the fillets (it will overflow a little, and that is fine).
5. Bake 20 - 25 minutes, or until salmon is cooked through and flakes easily. 

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