With a mouthwatering combo of juicy shrimp, tangy feta, and vibrant spinach, all baked into a tender salmon fillet - this is a flavor-packed dish that's as impressive as it is delicious.
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GET THE RECIPE
Preheat the oven to 400F and line a baking sheet with parchment paper. Add the halved baby potatoes and drizzle with olive oil, salt, pepper and garlic powder.
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To a food processor add the spinach, breadcrumbs, chopped green onion, fresh dill, feta, salt, pepper and garlic cloves. Pulse a few times to chop / combine everything, making sure not to over-mix into a paste.
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Add the defrosted shrimp, and pulse just a few times to combine all the ingredients together, again do not over-mix into a paste. Set aside.
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Cut through the middle of the fish about half an inch and then cut on an angle and pull each side back gently to make room for the filling. Add the filling and gently spread to the edges. Fold the edges back over to cover the filling.
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Bake the potatoes for 10 minutes and then remove from the oven and push to the sides of the pan to make room for the fish. Gently place the fish in the middle of the pan, drizzle with olive oil and top with lemon wedges.
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Put back in the oven for 18-20 minutes or until the fish filling is cooked through. Serve slices of the fish with the potatoes and garnish with fresh dill.
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