Enjoy this nutritious and delicious salmon dinner. The result is restaurant-worthy, yet it’s super easy to make. No time to bake garlic in advance? A couple cloves of fresh minced garlic also work well in this recipe.
Ingredients (all organic/biodynamic)
- 2 salmon fillets (or other line-caught deep-water fish)
- 3 oz. softened goat cheese
- ½ c. frozen spinach
- ¼ c. sundried tomatoes, minced
- Head of garlic (for baked garlic recipe in Step 1)
- Celtic Sea Salt® and black pepper to taste
Directions
- Bake the head of garlic by following our oil-free roasted garlic recipe. Note: This step can take an hour, so plan ahead! Garlic can be baked in advance and stored in the refrigerator for up to a week.
- Place salmon fillets in an oven-safe ceramic or glass pan. Slice them vertically in the center, all the way down to the skin, leaving the skin intact. If your fillets do not have skin, slice ¾ of the way down. Season to taste with Celtic Sea Salt and pepper.
- Once the garlic is fully cooked, remove it from the oven and preheat the oven to 420° F.
- Heat the frozen spinach on the stovetop until thawed and remove from heat.
- Mix the spinach, minced sundried tomatoes, goat cheese, and 2-3 of the baked garlic cloves in a bowl until thoroughly combined.
- Divide the mixture in half, and place into the slits in the salmon, piling the extra stuffing on top of the fish.
- Bake for 12-15 minutes until the salmon is cooked through.
- Remove from the oven, let it cool a bit, and enjoy!
Serves 2
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