Stuffed Salmon with Spinach, Capers, and Greek Yogurt | Dinner | Umami

Ingredients

• 2 teaspoons extra virgin olive oil, (plus more for greasing the pan)
• 1 shallot, (finely diced)
• 3 garlic cloves, (minced)
• 5 ounces baby spinach
• 2 fire-roasted red peppers (homemade, or jarred, diced)
• 2 tablespoons capers, (drained and roughly chopped)
• 1 small preserved lemon (homemade, or jarred, pith, peel and flesh finely chopped)
• 2 tablespoons Greek yogurt
• 1/2 teaspoon Aleppo pepper, (plus more for seasoning the salmon)
• 1/4 teaspoon kosher salt, (plus more for seasoning the salmon)
• Freshly ground black pepper
• 1 1/2 pounds salmon filet (at least 1-inch thick, sliced into 4 equal portions)
• 1 lemon, (half sliced into wedges, half reserved for juice)