Estimated Nutrition (whole recipe, rough)
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 salmon fillet, about 2 pounds center cut with skin removed
- 1 cup ricotta cheese
- 1 cup crumbled feta
- white pepper, to taste
- salt, to taste
- 1 tablespoon Dijon mustard
- 1 cup packed baby spinach leaves, divided
- extra virgin olive oil
- freshly ground black pepper, to taste
- fresh dill and fresh oregano for garnish
Directions
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 ½ 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.