Copper River Salmon - Greek Spanakopita Style

This morning, hubby and I got up early, around 6:30 a.m. and watered all of our flowers and tomatoes before it got hot. I was so excited when I found out that the "ugly thorned vine" growing on a trellis in our backyard, and one that I almost pulled out this spring, actually turned out to be a raspberry vine with beautiful little ripe raspberries all over it! What a pleasant surprise. They were much smaller than commercial raspberries but brilliant red, super sweet with very tiny seeds. They were some of the prettiest I've ever seen and looked like little red jewels (rubies). I enjoyed them on top of Greek yogurt this afternoon. Since  hubby and I got up so early, we arrived at Costco when they opened this morning to see if they received another shipment of Copper River Salmon...and they had, but not a lot of it. I picked up 3 more packages.

This evening my youngest son came for dinner and I was excited to prepare Copper River Salmon for him. I wanted to make it different so hubby doesn't tire of it -- as for me, I could eat it every single day! I decided to go with a Greek Spanakopita Style theme (topping it with chopped fresh baby spinach, fresh dill, lemon zest, feta cheese, olive oil and black pepper). It turned out amazing! I "roasted" it on my grill using it as an outdoor oven. It took 12 minutes to roast at about 450 degrees in a foil packet opened at the top and then sealed tightly and removed from the heat to sit for about 5 minutes or so. I brushed the salmon with olive oil and gave it a light dusting of Penzey's Greek Seasoning, then topped it with slices of lemon and then the spinach-feta topping. I loved it. I snapped a few photos below and included the easy peasy recipe. Enjoy!

Spike is so excited we're having salmon for dinner -- he LOVES Copper River Salmon!

He's patiently waiting while it cooks on the grill

My first raspberries that I didn't know I had!  

Copper River Salmon - Greek Spanakopita Style 

Ingredients:

1-1/2 to 2 pounds wild salmon fillets (I used wild Copper River Sockeye Salmon)

2 tablespoons olive oil, divided
1/4 to 1/2 teaspoon Greek Seasoning (or substitute salt and pepper, to taste)
1 medium lemon, sliced
8 ounces fresh baby spinach, cooked/wilted and chopped
1/3 cup crumbled feta cheese
Ground black pepper, to taste
1 to 2 teaspoons fresh dill
1 teaspoon fresh lemon zest

Directions:

Preheat grill (or oven) to 425-450 degrees.

Place salmon in the center of a large sheet of foil. Brush salmon with 1 tablespoon olive oil; season lightly with Greek Seasoning (or salt and pepper). Arrange lemon slices on top of fillet. Gently crimp and form foil into a packet around salmon to contain juices as it roasts (keep packet open on top while roasting). 

In a small bowl, combine remaining 1 tablespoon olive oil, spinach, feta cheese, black pepper, dill, and lemon zest. Top salmon with spinach-feta mixture. Place open salmon packet on hot grill (or oven) and close lid. Try to maintain grill temperature between 425 and 450 degrees F. Cook for 10 to 12 minutes. Remove and transfer foil packet to a platter or baking sheet. Crimp and close packet tightly to allow salmon to continue cooking gently off the heat for about 5 to 10 minutes.