Feta, Spinach and Tomato Stuffed Salmon

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

Method

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.
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.
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.
4. Add spinach mixture, yogurt, coriander, cumin, and half of feta to bowl with tomatoes and stir to combine.
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.
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.
7. In a small bowl, combine red pepper, green scallion parts, and remaining feta. Sprinkle over salmon.