Feta Spinach Salmon Roast Recipes

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.

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!

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.

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.

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.

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.