Ingredients

The following ingredients have 7 Servings
  • 1 (2.0-pound) center-cut boneless, skinless salmon fillet
  • 1 cup ricotta cheese
  • 1 cup crumbled feta cheese
  • 1/2 teaspoon fine sea salt, divided
  • 1 tablespoon Dijon mustard
  • 1 cup packed baby spinach, divided
  • 2 teaspoons extra-virgin olive oil, plus more for baking sheet
  • 2 teaspoons chopped fresh dill
  • 2 teaspoons chopped fresh oregano
  • 1/2 teaspoon ground black pepper, divided

Instruction

  • Preheat the oven to 450F.
  • Butterfly salmon fillet through the center, without cutting all the way through, so that it lays open flat in one large piece like a book.
  • Turn salmon over so skin side is facing up and place on a clean work surface.
  • In a bowl, mash together feta and ricotta until well blended.
  • Season salmon with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper, then spread fillet with mustard.
  • Arrange half of the spinach on top, leaving a 1-inch border around the edges.
  • Evenly dot cheese mixture on top of spinach, then top with remaining spinach.
  • Starting from one of the long sides, gently roll up salmon and tie snugly with cooking twine at 1-inch intervals.
  • Gently transfer salmon to an oiled baking sheet.
  • Brush top and sides of salmon with oil and season with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
  • Scatter dill and oregano over top and sides.
  • Roast until salmon is just cooked through, about 20 minutes.
  • Let rest for 5 minutes, then carefully transfer to a serving platter, remove and discard the twine and serve.