Crispy Herb-Crusted Salmon with Ricotta & Sun-Dried Tomato Filling
Ingredients
4 salmon fillets, about 6 ounces each
1 tablespoon avocado oil
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon chili flakes (optional)
Salt and black pepper, to taste
For the filling
1 1/2 cups fresh ricotta cheese
1/2 cup sun-dried tomatoes, chopped
1 cup fresh spinach, sautéed
1 tablespoon fresh basil, chopped
1 tablespoon lemon zest
For the sauce
2 tablespoons unsalted butter
1 tablespoon fresh lemon juice
1 teaspoon honey (optional)
Directions
Preheat your oven to 375°F or 190°C.
In a small bowl, combine the oregano, garlic powder, onion powder, chili flakes, salt, and pepper. Rub this spice blend evenly over the salmon fillets.
For the filling, combine ricotta cheese, sun-dried tomatoes, sautéed spinach, basil, and lemon zest in a bowl. Mix until well combined and set aside.
Using a sharp knife, carefully slice each salmon fillet horizontally to create a pocket without cutting all the way through. Stuff each fillet with the ricotta and sun-dried tomato mixture.
Heat avocado oil in an oven-safe skillet over medium heat. Place the salmon fillets in the skillet and sear for about 2-3 minutes per side, until golden and crispy.
Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the salmon is fully cooked and flakes easily.
While the salmon bakes, melt the butter in a small saucepan over medium heat. Stir in the lemon juice and honey, then simmer for 2-3 minutes until the sauce is smooth and slightly thickened.
Serve the salmon hot, drizzling the lemon butter sauce over the fillets.
Prep time: 15 minutes
Cook time: 15 minutes
Serves: 4
Calories: Approximately 450 per serving