4  salmon fillets

1 ½ Cup of cooked quinoa

1 onion, minced

2 cloves of garlic minced

1 Tbsp oil (grapeseed or Olive oil)

2 bunches of spinach, washed & roughly chopped

¼ Cup of feta, crumbled

1 Tbsp lemon pepper

1 Tbsp creole seasoning (opt)

Salt & pepper

Pan spray

Prepare the filling:

In a large skillet, heat up oil, sweat the onions for 3 minutes until translucent.

Add garlic and start adding the spinach by the handful, toss with tongs until it wilts. Continue until all spinach is added and wilted.

Remove from heat, fold in the quinoa and feta, season with salt and pepper to taste. Let cool.

(This can be made the day before to save time)

Stuff the fillets:

Make a slit sideway into the individual fillets to form a pocket; or cut all along the side for a large fillet to butterfly it. If the fillet is thin or if you want to use a thin fish like snapper, use a pinwheel method as shown in the picture.

Season the fish with lemon pepper, salt and creole seasoning for added heat if you wish.

Place the filling inside. Gently close the fish.

To cook:

Preheat the oven to 400°F. Line a baking sheet with aluminum foil. Lightly spray the foil with cooking spray and carefully place your fish on top. Roast for about 13-15 min until desired doneness is achieved.

Individual fillets can also be pan fried in a hot skillet with a touch of oil (4 min per side).