Mediterranean Stuffed Salmon
A vibrant dish of fresh salmon stuffed with sun-dried tomatoes, baby spinach, and creamy feta for a healthy and satisfying meal.
Servings: 4 servings
Calories: 350kcal
Ingredients
Main 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, fresh and vibrant
- 1/2 cup feta cheese crumbles, creamy and tangy
- to taste sea salt to enhance all flavors
- 1 cup fresh basil (optional) for additional freshness
- 2 teaspoons Italian seasoning (optional) for enhanced warmth and complexity
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Heat the sun-dried tomatoes in a small saucepan over medium heat until they start sizzling.
- Add the spinach to the saucepan and cook until wilted, about 2-3 minutes, then remove from heat.
- Stir in the feta cheese and a sprinkle of sea salt into the spinach mixture.
- Prepare the salmon fillets by slicing them horizontally, leaving about 1⁄4 to 1⁄2 inch attached at the base.
- Brush the fillets with avocado oil and season lightly with sea salt.
- Stuff each salmon fillet generously with the spinach-tomato mixture.
Cooking
- Place the stuffed fillets on the prepared baking sheet and bake for 25–30 minutes, or until cooked through.
Notes
Choose fresh ingredients for the best flavor. Consider adding lemon zest for brightness and experimenting with different cheeses or vegetables if desired. Monitor your salmon carefully to avoid overcooking.