This recipe appears in Un-Wine’d, which airs Saturdays at 1:00 p.m. on VPM PBS. Watch past seasons and current episodes on the PBS app or PBS website. Check the broadcast schedule for local listings. Discover more recipes here.

What You’ll Need:

• 2 lb center cut salmon filet
  
• 2 T. butter
  
• ¼ c red onion, cut in small dice
  
• 1 lb shrimp, deveined with tails removed, cut into small pieces
  
• 6 sundried tomato halves, cut into a small dice
  
• 6 oz. frozen chopped spinach, thawed and squeezed dry
  
• ½ medium red bell pepper, cut in small diced
  
• ½ t. salt
  
• ¼ c. Parmesan, freshly grated
  
• 1 T. honey
  
• ¼ t. cayenne
  
• 2 t. olive oil
  
• Salt and pepper to taste
  
• Lemon wedges for garnish

Directions:

Step 1: Preheat the oven to 375 degrees.

Step 2: Butterfly the salmon and place on a cookie sheet.

Step 3: Place the butter and red pepper in a small bowl. Cover with plastic wrap and cook on high in a microwave oven for 45 seconds.

Step 4: In a medium bowl, mix together the cooked red pepper, shrimp, sundried tomato, spinach, salt, honey, and cayenne.

Step 5: Spread the shrimp down the center of the salmon and fold the salmon over to close.

Step 6: Brush the top of the salmon with olive oil and season with salt and pepper.

Step 7: Cut into four equal pieces separate slightly on a baking sheet. Bake approximately 20 minutes or until cooked through. Serve with a squeeze of lemon juice.