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Spinach Salmon Roast with Feta and Ricotta

A baked salmon fillet stuffed with spinach, ricotta, and feta cheese, seasoned with mustard and herbs.

From the Recipes Wiki (Fandom) · 10 ingredients
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Why it works: Mustard and dill match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 560 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Spinach Salmon Roast with Feta and Ricotta

Oven450°F
Time15 to 20 minutes

Ingredients

Directions

Prepare the salmon

  1. Preheat oven to 450°F.

  2. Slice the salmon through the center almost to the other end so the salmon will lay open flat in one large piece.

  3. Turn salmon over so gray underside is turned up.

  4. Set aside.

Make the filling

  1. In a bowl, combine the ricotta cheese and feta, mashing and stirring with a fork until well blended.

  2. Season to taste with white pepper and salt.

Stuff and roll

  1. Spread the salmon filet with the mustard.

  2. Lay ½ cup of the spinach over the mustard.

  3. Evenly spread the cheese mixture on top of the spinach.

  4. Top with the remaining spinach leaves.

  5. Gently roll the salmon up and secure with cooking twine.

Bake and serve

  1. Place salmon in a baking dish coated with olive oil.

  2. Brush the top and sides of the fish with olive oil.

  3. Sprinkle additional salt and black pepper, to taste, over the fish.

  4. Top with fresh dill and fresh oregano as a garnish.

  5. Bake at 450°F for 15 to 20 minutes, or until fish is just cooked through.

  6. To serve, slice carefully with a sharp, serrated knife.

Nutrition, whole recipe (rough)

639Calories
40 gProtein
46 gFat
11 gCarbs
What these numbers assume: 10 portions
IngredientPortion assumedkcal
Salmon100g cooked208
Ricotta Cheese1/2 cup (124g) part-skim174
Olive Oil1 tbsp (14g)119
Feta Cheese1 oz (28g) cheddar113
Spinach1 cup raw (30g)7
Black Pepper1 tsp ground (2.3g)6
Oregano1 tsp dried (1.8g)5
Dill5 sprigs fresh (1g) / 1 tsp dried4
Mustard1 tsp (5g) yellow3
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Mustard + dilltop 2% of all pairs
    Smell alikestrong
    Cooked together560 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Mustard + spinachtop 3% of all pairs
    Smell alikestrong
    Cooked together503 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

  3. Pepper + dilltop 4% of all pairs
    Smell alikestrong
    Cooked together1,630 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Spinach + olivetop 5% of all pairs
    Smell alikestrong
    Cooked together2,971 recipes

    Shared aroma: 2-undecenal (sweet).

  5. Spinach + dilltop 6% of all pairs
    Smell alikestrong
    Cooked together115 recipes

    Shared aroma: 2-methoxy-4-vinylphenol (clove, smoky).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Salmon fillet
Forms the main body that wraps around the filling and cooks through gently.
Ricotta cheese
Adds creaminess and moisture to the filling.
Feta
Adds salty, tangy flavor and a crumbly richness to the filling.
Dijon mustard
Adds sharp, tangy flavor that cuts the richness of the salmon and cheese.
Baby spinach
Adds leafy texture and a fresh, mild earthy flavor inside the roll.

The step that matters

Bake until just cooked through. Salmon dries out quickly past the point of doneness, and the filling can become loose if the fish is overcooked. Check at the low end of the time range and remove once the flesh flakes easily.

Swap the white pepper

How well each one fits the dish's main ingredients (salmon, ricotta cheese, mustard, spinach, olive, pepper, dill):

  1. Capersfits better
  2. Fennelfits better
  3. Parsleyfits better
  4. White pepperthe original

Fit is the average pairing score against salmon, ricotta cheese, mustard, spinach, olive, pepper, dill. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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