How to Make Air Fryer Spinach and Feta Hasselback Stuffed Salmon

Make the Salad

• Combine diced English cucumber, diced tomato, diced red onion, roughly chopped kalamata olives, freshly chopped dill, fresh squeezed lemon juice, a drizzle of olive oil, salt and black pepper. Gently toss together until well combined. Set aside.

Make the Rice

• Cook rice according to the package. You’ll want about a ½ cup of cooked rice per person.

Make the Filling

• Heat a non-stick skillet over medium high heat. Add the avocado oil. Once hot, add the roughly chopped spinach and saute. Once the spinach begins to wilt, add the minced garlic and saute for 2-3 minutes. Remove the pan from the heat.

  In a mixing bowl, combine the warm spinach and the crumbled feta. Mix until well combined. Set aside.

Make the Salmon

• Preheat the air fryer to 400 degrees.
• Grab two, 6-ounce salmon fillets, remove the pin bones and leave the skin on. Slice the salmon into 1-inch-thick sections making sure not to cut through the skin. Be sure to lightly coat the hasselback salmon with avocado oil before seasoning it with salt and black pepper.
• Stuff the salmon slits with the spinach feta mixture.
• Spray the air fryer with olive oil cooking spray. Add the stuffed salmon. Cook for 10-11 minutes at 400 degrees or until the salmon is cooked to your liking. 10 minutes gives you a perfectly medium temperature. Cooking time might slightly vary based on the air fryer.
• Remove the salmon from the air fryer.

Assemble the Dish

• Add cooked rice to the bottom of two bowls. Next, add the salmon and top it with some of the tomato cucumber salad. Add a squeezed of fresh lemon and enjoy hot!