THE SALMON DISH I MAKE ON REPEAT

One of my go-to meals that I make at least once a week is this stuffed salmon dish. Some weeks, I even make it twice if not more—because it’s just that good. It’s packed with flavour, takes minimal effort to throw together, and is super filling thanks to the roasted sweet potatoes on the side.

It’s one of those meals that is simple yet nourishing, making for an easy dinner that feels elevated. The creamy goat cheese and sautéed spinach inside the salmon feels rich and indulgent, without being heavy.

Ingredients

For the stuffed salmon:

• 1 wild-caught salmon fillet (thicker cuts work best for stuffing)

• 2 large handfuls of organic spinach

• 1–2 tsp olive oil

• 2–3 tbsp goat cheese (plus extra for topping)

• Sea salt, to taste

• Fresh lemon wedge

For the sweet potatoes:

• 1 medium organic sweet potato, washed + sliced into rounds

• 1 tbsp olive oil

• Sea salt, to taste

Instructions

1. Prep the sweet potatoes: Preheat your oven to 420°F (215°C). Toss the sweet potatoes with olive oil and sea salt. Spread them out on a baking sheet and roast for about 25 minutes, flipping halfway, until golden and crisped around the edges.

2. Sauté the spinach: While the sweet potatoes are baking, heat olive oil in a pan over medium heat. Add the spinach and sauté until wilted. Stir in the goat cheese and mix gently until blended and creamy.

3. Stuff the salmon: Using a knife, cut a slit into the top of the salmon fillet (don’t cut all the way through). Rub a little olive oil on the salmon fillet, then spoon the spinach-goat cheese mixture inside. Place the salmon on a lined baking sheet, sprinkle with a little extra goat cheese, sea salt, and a squeeze of lemon.

4. Bake: Add the salmon to the oven for the last 12–14 minutes of the sweet potato bake time. Cook until the salmon flakes easily and the goat cheese is slightly golden on top.

5. Serve & enjoy: Plate your salmon with the sweet potatoes, add an extra squeeze of lemon if you like, and enjoy!