Mediterranean Stuffed Salmon
A culinary delight of succulent salmon fillets stuffed with sun-dried tomatoes, fresh spinach, and tangy feta cheese, offering a burst of Mediterranean flavors.
Servings: 4 servings
Calories: 350kcal
Ingredients
Salmon and Filling Ingredients
- 1 pound sockeye salmon fillet, cut into four 1⁄4-pound pieces
- 1/2 cup sun-dried tomatoes, drained and chopped
- 3 cups baby spinach, freshly washed
- 1/2 cup feta cheese crumbles adds a creamy tang
- sea salt, to taste enhancing flavors naturally
- 1 cup fresh basil (optional) providing aromatic freshness
- 2 teaspoons Italian seasoning (optional) for extra flavor depth
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a small saucepan over medium heat, add the sun-dried tomatoes and cook until sizzling. Then, add the baby spinach and cook until it wilts.
- Remove from heat and stir in the feta cheese and sea salt.
- Slice each salmon fillet horizontally, leaving 1⁄4 to 1⁄2 inch attached to create a pocket for stuffing.
- Brush each fillet lightly with avocado oil and sprinkle sea salt on top.
- Stuff each fillet with the spinach and sun-dried tomato mixture.
- Place the stuffed salmon on the prepared baking sheet and bake for 25-30 minutes or until fully cooked.
Notes
Add a splash of lemon juice before serving for extra flavor. Experiment with different cheeses and greens for variations. Store leftovers in an airtight container in the refrigerator for up to three days or freeze individually for up to three months.