Simple, impressive, delicious. Isn’t that everything you want in a salmon recipe?
- 2 (1‑pound each) center-cut boneless, skinless salmon fillets
- 3 pinch each kosher salt & black pepper, divided
- 4 ounce ricotta cheese, drained
- 1 clove garlic, peeled & minced
- 2 tablespoon olive oil, plus more for drizzling as needed
- ½ cup seasoned fine breadcrumbs
- 6 ounce baby spinach, washed & dried
- 1 cup whole tarragon leaves
- 2 tablespoon grated parmesan cheese
- 6 ounce crumbled feta
- 1 large egg
Place the oven rack in the top position then heat the oven to 400 degrees F.
Butterfly the salmon fillets: Lay one salmon fillet on a cutting board. Slice it through the center lengthwise, so that it lays open flat in one large piece like a book. Do not cut all the way through. Season the inside with a pinch each salt and pepper. Repeat with the second fillet. Leave the fillets laying open.
In a medium-sized bowl mix the ricotta, garlic, egg, bread crumbs, pinch of salt, pinch of pepper and a drizzle of olive oil into a thick uniform paste. Spread about ¼ of this mixture onto the inside surface each butterflied fillet. Sprinkle about half the crumbled feta over the ricotta mixture. Lay 12 or 15 spinach leaves flat on top of each filled fillet, followed by 8 or 10 whole tarragon leaves. Close the top flap of the fillets over the filling.
Spread half of the remaining ricotta mixture onto the tops of each fillet, topping each with 12 or 15 more spinach leaves, and a few more tarragon leaves. Tie the bundles closed with kitchen twine. Drizzle each with 1 tablespoon olive oil, and season with a pinch each of salt and pepper. Sprinkle with 1 tablespoon Parmesan on top each fillet.
Bake 20 minutes in the oven, let rest 5 minutes before untying and cutting each fillet into 3 portions. Divide the remaining spinach between 6 plates. Top with a portion of salmon. Serve warm or at room temperature with a drizzle of olive oil.