Mediterranean Stuffed Salmon
A vibrant dish combining sockeye salmon with sun-dried tomatoes, fresh spinach, and creamy feta cheese for a healthy and satisfying meal.
Servings: 4 servings
Calories: 350kcal
Ingredients
For the filling
- 1/2 cup sun-dried tomatoes, drained and chopped
- 3 cups baby spinach Fresh
- 1/2 cup feta cheese crumbles
- to taste sea salt
- 1 cup fresh basil Optional for garnish
- 2 teaspoons Italian seasoning Optional for added flavor
For the salmon
- 1 pound sockeye salmon fillet, cut into four 1/4-pound pieces
- to taste avocado oil For brushing
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a small saucepan, heat the chopped sun-dried tomatoes over medium heat until they start sizzling.
- Add spinach to the pan and cook until it wilts, then remove from heat.
- Combine the spinach mixture with crumbled feta cheese and sea salt for seasoning.
- Slice each salmon fillet horizontally, leaving a 1/4–1/2 inch hinge.
- Brush the salmon fillets with avocado oil and lightly sprinkle with sea salt.
- Stuff each fillet generously with the spinach and tomato mixture.
Cooking
- Place the stuffed salmon on the prepared baking sheet and bake for 25–30 minutes until fully cooked and flaky.
Notes
For added flavor, consider adding a squeeze of lemon over the stuffing before baking. Skin-on salmon can create a crispier texture.