Mediterranean-Style Stuffed Salmon
Mediterranean-Style Stuffed Salmon is a vibrant, flavor-packed dish that brings together the rich, buttery taste of salmon with fresh, zesty Mediterranean ingredients. The salmon fillets are stuffed with a savory mixture of spinach, sun-dried tomatoes, feta cheese, and herbs, creating a perfect balance of creamy, tangy, and aromatic flavors. It’s a nutritious, elegant meal that feels gourmet but is surprisingly easy to prepare, making it ideal for both weeknight dinners and special occasions.
Prep Time: 10-15 minutes
Cook Time: 15-20 minutes
Total Time: 25-35 minutes
Ingredients:
1 lb sockeye salmon fillet, cut into four ¼-lb fillets
½ cup sun-dried tomatoes, drained & chopped
3 cups baby spinach
½ cup feta cheese crumbles
Sea salt, to taste
1 cup fresh basil (optional)
2 tsp Italian seasoning (optional)
Instructions:
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
Heat chopped sun-dried tomatoes in a small saucepan over medium heat until they sizzle.
Add spinach and cook until wilted, then remove from heat.
Mix in feta cheese and a pinch of sea salt. Set aside.
Slice each salmon fillet across the middle (leaving about ¼ to ½ inch attached) to create a pocket.
Brush salmon with avocado oil & sprinkle with sea salt.
Place fillets on the prepared baking sheet and stuff with the filling.
Bake for 25-30 minutes until salmon is cooked through.
Garnish with fresh basil (if using) & serve warm!
Tips & Tricks
Choose the Right Cut: Opt for thick, center-cut salmon fillets to make stuffing easier and to ensure even cooking. Skin-on fillets help hold everything together but can be removed after cooking if preferred.
Don’t Overstuff: A little goes a long way! Overstuffing can cause the filling to spill out during cooking. Aim for about 2-3 tablespoons of filling per fillet.
Secure with Toothpicks: Use toothpicks to keep the fillets closed while baking, especially if the fillets aren’t very thick.
Fresh vs. Jarred Ingredients: Fresh spinach adds a light texture, but you can use frozen (thawed and squeezed dry) for convenience. Sun-dried tomatoes packed in oil add richness, but rinse off excess oil if you prefer a lighter taste.
Add a Citrus Kick: A squeeze of fresh lemon juice over the salmon before serving brightens the flavors and balances the richness of the fish and feta.
Cook Just Right: Overcooking can dry out the salmon. Aim for an internal temperature of 125-130°F for moist, flaky salmon.
Pan-Sear for a Crispy Finish: If you prefer crispy edges, sear the salmon in a hot skillet for 2-3 minutes per side before transferring it to the oven to finish cooking.
Nutrition Facts (Per Serving – based on 4 servings)
Calories: 400-450
Protein: 35-40g
Carbohydrates: 5-8g
Fat: 25-30g
Saturated Fat: 8-10g
Cholesterol: 90-110mg
Fiber: 1-2g
Sodium: 600-800mg (can be reduced using low-sodium feta or less salt)
Sugar: 2-3g