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This Mediterranean stuffed salmon is the kind of dish I turn to when I want something packed with flavor but still healthy and welcoming for guests or a weeknight meal. The tangy sun-dried tomatoes and creamy feta tucked inside each fillet keep the flavors bold and bright, while the whole thing comes together quickly with minimal clean-up.
I made this for my best friend’s birthday and she still raves about the juicy salmon and the savory cheesy filling. Even my pickiest family member had seconds without any coaxing.
Ingredients
- Sun dried tomatoes: bring tangy depth choose oil packed for richer flavor
- Baby spinach: adds color and freshness always opt for vibrant leaves without yellowing
- Feta cheese: offers creaminess and saltiness quality Greek feta gives the best texture
- Italian seasoning: adds herby notes a fresher blend will boost the dish
- Sea salt: enhances all the ingredients flake variety melts in best
- Sockeye salmon fillet: is rich and flavorful look for deep orange flesh and a fresh ocean scent
- Cooking spray: prevents sticking choose olive oil spray for extra flavor
Step by Step Instructions
- Preheat and Prepare the Pan:
- Set your oven to three hundred fifty degrees Fahrenheit and line a baking sheet with parchment paper to avoid sticking
- Make the Stuffing:
- In a small saucepan over medium heat add the sun dried tomatoes and cook for about two minutes to soften them and release extra flavor Add the baby spinach stir occasionally until wilted which takes two to three minutes Remove from heat and stir in the feta cheese Italian seasoning and sea salt making sure the feta melts in evenly
- Prepare the Salmon:
- Pat each salmon fillet dry with paper towels to help the surface brown and minimize excess moisture Using a sharp knife make a long pocket in each fillet by slicing lengthwise about two thirds through without cutting all the way through which will securely hold your stuffing Lightly spritz the surface with cooking spray so the exterior crisps and season generously with sea salt
- Stuff and Assemble:
- Gently fill each pocket with the warm stuffing mixture then set the fillets stuffing side up on your prepared baking sheet
- Bake and Serve:
- Bake in your preheated oven for twenty five to thirty minutes until the salmon flakes easily with a fork and the filling is bubbling Let rest for a minute then serve warm
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I just love how the sun dried tomatoes make every bite pop with flavor. My favorite part is watching the cheese turn golden at the edges which reminds me of cooking with my grandmother who always added a cheesy surprise to her fish dishes.
Storage Tips
Once cool store any extra stuffed salmon in an airtight container in the refrigerator for up to three days. If you want to freeze it for later leave off the stuffing for best results since the filling can get watery after thawing. Reheat gently in the oven at low heat to keep the salmon moist.
Ingredient Substitutions
No sun dried tomatoes Use roasted red pepper pieces or even leftover grilled zucchini for a milder version. Feta cheese can be swapped for creamy goat cheese for a tangier twist or ricotta for a more subtle flavor. Almost any sturdy leafy green works if you do not have spinach think kale or chard chopped finely first.
Serving Suggestions
For a beautiful presentation serve each fillet with lemon wedges extra fresh herbs or a simple crisp salad on the side. A bed of herbed cauliflower rice or roasted asparagus makes a perfect partner if you are keeping things light.
Cultural and Historical Context
The flavors in this dish are inspired by the sunny coasts of Greece and Italy where fish is often paired with robust cheeses and preserved vegetables. This stuffed salmon blends tradition with convenience making it accessible to home cooks everywhere while still feeling special enough for a holiday table.
Common Queries
- → How do I prevent the salmon from drying out?
Lightly spray with cooking spray and cover with foil while reheating, or avoid overbaking to keep the fish moist.
- → Can I use a different type of fish?
Yes, trout or Arctic char also work well—just adjust the baking time depending on fillet thickness.
- → What other cheeses pair well with the stuffing?
Goat cheese or ricotta offer milder flavors and creamy textures as alternatives to feta.
- → Is this suitable for meal prep?
Absolutely. Store cooled, cooked salmon in an airtight container in the fridge for up to four days.
- → Can I prepare the stuffing in advance?
Yes, the sun-dried tomato, spinach, and feta mixture can be prepared ahead and refrigerated until needed.