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

Name: Stuffed Salmon with Spinach, Capers, and Greek Yogurt | Dinner
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)

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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)