Salmon Fillet With Spinach Ricotta And Feta Whole Foods Recipes

SALMON & FETA WILTED SPINACH SALAD

Steps:

• Preheat oven to 375°. Place salmon on a foil-lined baking sheet, skin side down. Sprinkle with lemon juice and Greek seasoning. Bake until fish just begins to flake easily with a fork, 15-18 minutes., Meanwhile, in a small saucepan, combine quinoa, broth and oil; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed and quinoa is tender, 12-15 minutes., To serve, break salmon into 1-in. pieces using a fork. Place spinach, tomatoes, quinoa and salmon in a large bowl. Add cheese, herbs and pepper; toss gently to combine. Serve with lemon wedges.

SPINACH SALMON ROAST WITH FETA AND RICOTTA

Steps:

• Preheat oven to 450°F.
• Slice the salmon through the center almost to the other end so the salmon will lay open flat in one large piece.
• Turn salmon over so gray underside is turned up.
• Set aside.
• In a bowl, combine the ricotta cheese and feta, mashing and stirring with a fork until well blended.
• Season to taste with white pepper and salt.
• Spread the salmon filet with the mustard.
• Lay 1/2 cup of the spinach over the mustard.
• Evenly spread the cheese mixture on top of the spinach.
• Top with the remaining spinach leaves.
• Gently roll the salmon up and secure with cooking twine.
• Place salmon in a baking dish coated with olive oil.
• Brush the top and sides of the fish with olive oil.
• Sprinkle additional salt and black pepper, to taste, over the fish.
• Top with fresh dill and fresh oregano as a garnish.
• Bake at 450°F for 15 to 20 minutes, or until fish is just cooked through.
• To serve, slice carefully with a sharp, serrated knife.

FETA-SPINACH SALMON ROAST

Steps:

• Preheat the oven to 350 F degrees.
• In a bowl, combine the cream cheese and feta, mashing and stirring with a fork until well blended. Add the scallions and spinach and combine well. Spread the mixture evenly over 1 salmon fillet. (The filling will be about 3/4-inch thick.) Top with the second salmon fillet. Brush both sides with olive oil, turning over carefully with a spatula, and place on a shallow baking pan. Bake for 20 minutes; test for doneness with a toothpick. To serve, slice carefully with a sharp, serrated knife.

RICOTTA, FETA AND SPINACH STUFFED SALMON

Steps:

• Butterfly salmon fillet by inserting knife into side of fillet and running it lengthwise to cut salmon open like a bun making sure not to cut all the way through(salmon should remain in one piece).
• In small bowl mix cheeses and pepper till smooth. Spread on one half of salmon. Layer spinach on top of cheese mixture and fold t op half of fillet over filling.
• Spoon miracle whip on top of fillet and squeeze lemon juice over top.
• Bake at 375F in a greased and covered casserole dish for 15-20 minutes until fish is cooked through and flakes easily with a fork.

BROILED SALMON WITH SPINACH-AND-FETA SAUTE

Steps:

• Heat broiler, with rack set 4 inches from heat. Place salmon on a rimmed baking sheet; season with salt and pepper. Broil until opaque throughout, 5 to 7 minutes.
• Meanwhile, in a large skillet, heat oil over medium. Add as much spinach as will fit; season with salt and pepper. Cook, tossing spinach and adding more to skillet as space becomes available, until tender, about 2 minutes. Remove from heat; drain off excess liquid. Stir in feta, pine nuts, and lemon juice. Serve salmon with spinach saute.

SALMON FILLETS WITH SPINACH FOR TWO

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a 9x11-inch baking pan with foil.
• Press as much liquid from the thawed spinach as possible using clean dish towels or paper towels and place in a medium mixing bowl.
• Melt butter in a small, nonstick skillet over medium heat. Stir in mushrooms and onions and cook, stirring occasionally, until the onions begin to turn clear, about 4 minutes. Add cooked mushrooms and onions to spinach with Parmesan cheese, garden vegetable cream cheese, and garlic powder. Stir until well combined and add kosher salt and pepper. Set aside.
• Combine olive oil and lemon juice in a small bowl.
• Pat salmon fillets dry and brush both sides with the combined olive oil and lemon juice. Place fillets in the foil-lined pan and sprinkle with ground sea salt. Divide spinach mixture evenly between the two fillets.
• Bake in the preheated oven until the salmon flakes easily with a fork, 15 to 19 minutes. Garnish with lemon slices and fresh parsley.

FETA-SPINACH STUFFED SALMON

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat a large baking dish with cooking spray.
• Combine cream cheese, feta cheese, spinach, and scallions in a small mixing bowl. Mash ingredients until well blended.
• Cut salmon fillet into 2 equal pieces. Brush the top of one piece with olive oil and place oiled side down in the prepared baking dish. Spread filling evenly over top; it will be about 3/4 inch thick. Place the second piece of salmon on the filling and brush the top with olive oil.
• Bake in the preheated oven until fish flakes evenly with a fork and filling is hot, 20 to 30 minutes. The time will depend on the size and weight of salmon used; check progress at 20 minutes to determine if additional baking time is needed.
• Remove from the oven and slice into 2 pieces to serve.

FETA SPINACH SALMON

Steps:

• Preheat oven to 350*.
• In a bowl, combine the cream cheese and feta, mashing and stirring with a fork until well blended.
• Add the scallions and spinach and combine well.
• Spread the 2 pieces of salmon with olive oil, top and bottom.
• Spread the spinach and cheese mixture evenly over one salmon fillet, will be 3/4 inch thick.
• Top with the second salmon fillet, and carefully place in a shallow baking pan.
• Bake for 20 minutes, until easily flaked.

SALMON FILLET WITH SPINACH, RICOTTA AND FETA (WHOLE FOODS)

Steps:

• Butterfly salmon fillet through the center so that it lays open flat in one large piece like a book. Turn salmon over so gray underside is facing up and arrange on a clean work surface. In a bowl, mash together ricotta and feta until well blended then season with salt and pepper. Season salmon with salt and pepper then spread fillet with mustard and arrange half of the spinach over the top, leaving a 1-inch border around the edges. Evenly spread cheese mixture on top of spinach then top with remaining spinach. Starting from one of the long sides, gently roll up salmon and tie snugly with cooking twine at 1-inch intervals. Gently transfer salmon to a greased baking sheet then brush top and sides with oil and season outside with salt and pepper. Scatter dill and oregano over the top and sides and roast until just cooked through, about 20 minutes. Set aside to let rest for 5 minutes then carefully transfer to a serving platter, remove and discard twine and serve. Nutrition Per serving (about 6oz/180g-wt.): 340 calories (180 from fat), 20g total fat, 8g saturated fat, 120mg cholesterol, 560mg sodium, 3g total carbohydrate (0g dietary fiber, 1g sugar), 36g protein

FETA SPINACH SALMON ROAST

Steps:

• Preheat the oven to 350 F degrees.
• In a bowl, combine the cream cheese and feta, mashing and stirring with a fork until well blended.
• Add the scallions and spinach and combine well.
• Spread the mixture evenly over 1 salmon fillet (The filling will be about 3/4-inch thick).
• Top with the second salmon fillet.
• Brush both sides with olive oil, turning over carefully with a spatula, and place on a shallow baking pan.
• Bake for 20 minutes; test for doneness with a toothpick.
• To serve, slice carefully with a sharp, serrated knife.
• Enjoy!

DELICIOUS FETA-CRUSTED SALMON

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil, and lightly oil. Place salmon onto foil and set aside.
• Mix together feta cheese, mayonnaise, cream cheese, Dijon mustard, balsamic vinegar, salt, pepper, paprika, onion powder, and garlic powder in a bowl until smooth. Spread mixture over salmon, then sprinkle panko over top, covering completely.
• Bake in preheated oven until easily flaked with a fork, about 35 to 45 minutes.