Mediterranean Stuffed Salmon (Printable Version)
# What You’ll Need:
→ For the Stuffing
01 -
½ cup sun-dried tomatoes, drained and roughly chopped
02 -
3 cups baby spinach
03 -
½ cup crumbled feta cheese
04 -
2 teaspoons Italian seasoning
05 -
½ teaspoon sea salt
→ For the Salmon
06 -
1 lb sockeye salmon fillet, cut into 4 equal pieces
07 -
Cooking spray
08 -
Sea salt, to taste
# Steps to Follow:
01 -
Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
02 -
In a small saucepan over medium-high heat, add the sun-dried tomatoes and cook for a couple of minutes. Add the baby spinach and cook until wilted, stirring occasionally. Remove from heat and stir in the crumbled feta cheese, Italian seasoning, and sea salt until well combined.
03 -
Pat the salmon fillets dry with paper towels. Cut a slit lengthwise into each fillet, being careful not to cut all the way through, creating a pocket for the stuffing. Lightly spray the salmon with cooking spray and season with sea salt.
04 -
Fill each salmon fillet with the prepared stuffing mixture and place them on the prepared baking sheet.
05 -
Bake in the preheated oven for 25–30 minutes, or until the salmon is cooked through and flakes easily with a fork.
06 -
Remove from the oven and serve warm.
# Additional Notes:
01 -
If you don't have sun-dried tomatoes, you can use canned tomatoes or roasted red peppers. For a different cheese flavor, try goat cheese or ricotta.
02 -
Allow leftovers to cool before storing in an airtight container in the refrigerator for 3–4 days. For longer storage, freeze the cooked salmon (without the stuffing) for up to 2 months.
03 -
Reheat in the oven at 300°F (150°C) for about 10 minutes, covering with foil to prevent drying out.