I live for easy meals and as of lately cooking complicated meals are out of the question.  Its summer time and my 5 year old is off from school and I opted not to put him in summer camp this year so I’ve been quite occupied with him, my 6 month old and other matters so spending a lot of time cooking is just not realistic.  Fish is one of the quickest and easiest proteins to prepare and I try to incorporate some sort of fish or seafood in our weekly diet.  As much as we love salmon, I must admit that I don’t cook it often and will usually cook a learner fish such as snapper or porgy.  On my last trip to Your Dekalb Farmer’s Market the salmon caught my eye and I decided to pick up a few filets.  Salmon is a rich, fatty fish and I decided to balance it by stuffing it with sautéed spinach.  It was fairly easy to prepare and once stuffed, the fish cooks in about 15 minutes.   It’s super simple and requires no special ingredients or technique but is big on flavor and was a hit all around – even with my picky 5 year old who is easily deterred by the sight of anything green. 



  • 2 lbs salmon filet
  • 1 tbsp olive oil
  • ½ onion, chopped
  • 1 tsp crushed garlic
  • 10 oz spinach, chopped
  • 1 tsp salt
  • ½ tsp red pepper flakes
  • ¼ tsp black pepper
  • Zest of 1 lemon


  • Preheat oven to 400 degrees.
  • In a pan over medium heat, heat olive oil. Once oil is hot, add onion and sauté for 2-3 minutes until its softened then add garlic and cook for about 30 seconds before adding spinach, ½ tsp salt and red pepper flakes.
  • Stir and cook until spinach has wilted, about 5 minutes. Remove from heat and set aside.
  • Place salmon onto a cutting board and starting on one end, sliced down middle horizontally making sure not to cut through the other side.
  • Season salmon with ½ tsp salt, black pepper and lemon zest.
  • Next peel back the top flap of salmon and spread spinach to cover then place the flap back over the spinach.
  • Place salmon onto a greased baking pan and place into preheated oven and bake for 15 minutes. Do not overcook as the salmon will continue to cook once it’s removed from the oven. Remove from oven and cool slightly before serving. Serve warm.
Author: Jehan Powell