Salmon stuffed with sea scallops and spinach.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

Butterfly the salmon by making a slit down the center without cutting through the skin, creating a pocket.

Season the salmon with tajine, white pepper, and smoked paprika, rubbing it into the skin.

Wrap the seasoned salmon in plastic wrap and let it rest in the refrigerator until ready to bake.

Microwave the spinach to wilt it, then chop it up.

In a bowl, mix the wilted spinach with cream cheese and breadcrumbs to create the stuffing.

Chop the sea scallops into quarters and set aside without mixing them into the spinach.

Spread the spinach filling inside the salmon pocket, then place the chopped scallops on top of the spinach.

Secure the salmon pocket closed with bamboo picks to keep the filling inside.

Place dollops of butter and lemon slices on top of the salmon.

Preheat the oven to 400°F and bake the stuffed salmon for 25 to 30 minutes on the middle rack.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens