Name: Mediterranean Stuffed Salmon Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 1/2 cup sun-dried tomatoes, drained and roughly chopped; 3 cups baby spinach; 1/2 cup feta cheese, crumbled; 2 tsp Italian seasoning; 1/2 tsp sea salt; 1 lb sockeye salmon fillet; Cooking spray; Sea salt, to taste

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Introduction

Mediterranean Stuffed Salmon combines tender, flaky fish with a flavorful filling of sun-dried tomatoes, spinach, and feta cheese. This hearty yet healthy dish is perfect for a satisfying weeknight dinner that feels a little special.

The image shows three pieces of salmon fillets on a white plate, each fillet split open and stuffed with a creamy filling mixed with dark green leafy spinach and bright red sun-dried tomatoes. The salmon skin side is down, and the light orange color of the cooked salmon contrasts with the rich colors of the stuffing. There are a few sprigs of fresh green parsley scattered around the plate, and a small yellow lemon wedge is visible near the edge. The surface beneath the plate has a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup sun-dried tomatoes, drained and roughly chopped
3 cups baby spinach
1/2 cup feta cheese, crumbled
2 tsp Italian seasoning
1/2 tsp sea salt (for stuffing)
1 1lb sockeye salmon fillet
Cooking spray
Sea salt, to taste (for salmon)

Instructions

Step 1: Preheat your oven to 350°F and line a baking sheet with parchment paper. Heat a small saucepan over medium-high heat and add the sun-dried tomatoes. Cook them for about 2 minutes.
Step 2: Add the baby spinach to the pan and cook, stirring occasionally, until the spinach wilts completely.
Step 3: Remove the pan from heat and stir in the crumbled feta cheese, Italian seasoning, and 1/2 teaspoon sea salt until well combined.
Step 4: Pat the salmon fillets dry with a paper towel. If your fillet is large, cut it into four equal portions. Carefully cut each fillet lengthwise to create a pocket, leaving about 1/2 inch attached so it stays intact.
Step 5: Spray the salmon fillets with cooking spray and sprinkle with sea salt to taste. Place the fillets on the prepared baking sheet and stuff each pocket with the spinach and feta mixture.
Step 6: Bake the salmon in the preheated oven for 25-30 minutes, or until the fish is fully cooked and flakes easily with a fork.

Tips & Variations

For a different flavor, substitute goat cheese or ricotta for the feta to create a creamier or milder filling.
If you don’t have sun-dried tomatoes, canned tomatoes or roasted red peppers work well as alternatives.
Swap baby spinach with arugula or kale for a variation in taste and texture.

Storage

Store leftover stuffed salmon in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven at 300°F until warmed through, or microwave on a low setting to avoid drying out the fish.

How to Serve

The image shows a piece of cooked salmon fillet with layers of different colors and textures. The bottom layer is light pink salmon flesh, very flaky and tender. On top of the salmon, there is a mix of dark green spinach leaves, white creamy feta cheese, and small bits of red sun-dried tomatoes, creating a colorful, textured topping. The salmon sits on a white marbled surface scattered with some oil droplets and green parsley pieces. There is a shiny silver fork pulling a portion from the fillet on the right side, and a bright yellow lemon wedge is placed just behind the salmon. The background is softly blurred, with hints of green herbs and two more salmon pieces. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of fish?

Yes, Atlantic salmon or trout fillets make excellent substitutes for sockeye salmon in this recipe.

How do I know when the salmon is fully cooked?

The salmon is done when it flakes easily with a fork and the flesh turns opaque throughout. Baking for 25-30 minutes at 350°F usually ensures it is fully cooked.