We all have a favorite grocery store. One that we’re super dedicated to and will always choose above all of the other options. The others try to compare, but they just can’t. When a grocery store wins our hearts, it’s game over.
My ride or die has become Whole Foods. Now, do I buy everything from Whole Foods? No, absolutely not. I’d probably make my family go bankrupt if that was the case, but I do tend to go every week to buy produce and other weeknight staples that are special to my family. I mean, the stuff they sell in there is magic. Have you tried their spinach and artichoke dip?
Not only do I think its selection is on another level, but the experience is too. It’s never overwhelming. I love the olive bar, cheese options and the unique items I can always find in stores. Did I mention its dark chocolate covered pretzels that ALWAYS seem to find a spot in my cart? Just another one of my favorites.
My family particularly likes Whole Foods’ salmon and for the past several months, it’s the only place we will buy from because it’s so good. At our local Whole Foods, they have a bunch of seasoned salmon and even some stuffed options. One of our favorites is the spinach and feta, which is what inspired this recipe.
I love this recipe because the spanakopita stuffing brings the fish to another level. I normally love seasoning salmon with salt and pepper and grilling or cooking it with some olive oil, but this version just makes you feel like you’re eating an indulgent version of it. The creaminess from the fresh feta and the bitter from the spinach just add such a nice touch. It’s such a subtle way to add some veggies to a dish too.
If you end up making this recipe, don’t forget to tag #marinamakeseats!
Spanakopita Baked Salmon
- Four 6-8 oz salmon fillets
- 10 oz of frozen spinach, thawed
- 1 cup of crumbled fresh feta
- 2 oz of cream cheese
- 1 egg, beaten
- 2-3 sheets of phyllo dough, thawed
- Olive oil
Preheat the oven to 400 degrees.
In a medium bowl, combine the thawed spinach (be sure to squeeze the spinach to ensure all of the water is drained), feta, cream cheese, egg, 1/2 teaspoon of salt and 1/4 teaspoon of pepper.
Place a piece of parchment paper on a rimmed baking sheet. Place the salmon on the parchment paper and using a serrated knife, cut a sliver through the middle making sure the cut does not reach the edges or bottom of the salmon. This is just a sliver, you do not want to cut through the fish. Using your fingers spread it apart to create a pocket for the spanakopita filling. Season the salmon generously with salt and pepper and add a couple tablespoons of filling to each piece (placing the excess on top).
Bake the salmon in the oven for 25-30 minutes, or until cooked through and golden on top.
While the salmon is cooking, place the phyllo sheets on a separate baking sheet and brush with olive oil. Cook for 5-7 minutes or until golden brown. Set aside
When the salmon is done, sprinkle the tops with the baked phyllo dough and enjoy.