Recipe Instructions:
Ingredients
4 oz. cherry tomatoes, seeded, chopped
Kosher salt
2 tbsp. extra-virgin olive oil, divided
3 cloves garlic, finely chopped
2 scallions, green and white parts separated, sliced
5 oz. fresh spinach, chopped
2 tbsp. chopped fresh thyme
2 tbsp. plain whole-milk Greek yogurt
1/4 tsp. ground coriander
1/4 tsp. ground cumin
2 oz. feta, crumbled, divided
4 (6-oz.) salmon fillets
1/2 tsp. crushed red pepper flakes
Directions
Step 1
Preheat oven to 400°. In a fine-mesh strainer set over a small bowl, toss tomatoes with 1/4 teaspoon salt. Let sit 5 minutes.
Step 2
Meanwhile, in a large cast-iron or ovenproof skillet over medium heat, heat 1 tablespoon oil. Add garlic and white scallion parts and cook, stirring, until fragrant, about 1 minute. Add spinach and thyme and cook, stirring occasionally, until wilted, about 3 minutes.
Step 3
Transfer tomatoes to a medium bowl, then place spinach mixture in strainer. Let cool slightly, then pat dry with paper towels. Wipe out skillet and and place in oven to preheat.
Step 4
Add spinach mixture, yogurt, coriander, cumin, and half of feta to bowl with tomatoes and stir to combine.
Step 5
Pat salmon dry; generously season both sides with salt. Using a thin, flexible knife, cut a long slit deep into side of each salmon fillet without cutting through to the opposite side. Using a spoon, fill each pocket with one-quarter of filling.
Step 6
Carefully remove skillet from oven and pour in remaining 1 tablespoon oil. Arrange salmon in skillet skin side down. Bake salmon until flesh easily flakes with a fork, 8 to 10 minutes. Turn on broiler and broil, watching closely, until tops of salmon start to slightly brown, about 2 minutes.
Step 7
In a small bowl, combine red pepper, green scallion parts, and remaining feta. Sprinkle over salmon.
