Mediterranean Stuffed Salmon
A delightful dish featuring tender, juicy salmon fillets stuffed with sun-dried tomatoes, fresh spinach, and creamy feta cheese, perfect for any occasion.
Servings: 4 servings
Calories: 350kcal
Ingredients
Main Ingredients
- 1 pound sockeye salmon fillet A rich and flavorful fish that retains its moisture while cooking.
- 1/2 cup sun-dried tomatoes Intensely sweet and tangy, these tomatoes add a burst of flavor to every bite.
- 3 cups baby spinach Fresh and vibrant, baby spinach adds color and nutrients to this dish.
- 1/2 cup feta cheese crumbles Creamy and slightly salty, feta cheese perfectly complements the other ingredients.
- to taste sea salt Enhances flavor and ensures a well-seasoned dish.
- 1 cup fresh basil Optional but provides additional freshness.
- 2 teaspoons Italian seasoning Optional for deepening the Mediterranean flavors.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
Cooking the Filling
- In a small saucepan over medium heat, add the chopped sun-dried tomatoes. Cook until they are sizzling.
- Add in the baby spinach and stir until the leaves are wilted, about 2-3 minutes. Remove from heat.
- Stir in the crumbled feta cheese and season with sea salt to taste.
Stuffing and Baking
- Slice each salmon fillet horizontally, leaving 1/4 to 1/2 inch intact at the back to create a pocket.
- Brush each fillet lightly with avocado oil and sprinkle with sea salt.
- Stuff the spinach and sun-dried tomato mixture into each fillet pocket.
- Place the stuffed salmon fillets on the prepared baking sheet and bake for 25 to 30 minutes, or until fully cooked.
Notes
For added flavor, try marinating the salmon in lemon juice and herbs for 30 minutes before preparing. Feel free to include other Mediterranean ingredients such as olives or roasted red peppers. Pre-washed and chopped spinach or sun-dried tomatoes can speed up the prep process.