Why You’ll Love This Recipe
This stuffed salmon is packed with flavor yet light and healthy. The creamy feta pairs beautifully with the earthy spinach and sweet-tart sun-dried tomatoes, while the salmon provides a rich, tender base. It’s simple to prepare, takes minimal hands-on time, and impresses guests with its elegant presentation.
Ingredients
(Tip: Full measurements are listed in the recipe card below.)
For the Stuffing:
- 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 the Salmon:
- 1 lb sockeye salmon fillet
- Cooking spray
- Sea salt, to taste
Directions
- Preheat your oven to 375°F (190°C). Lightly spray a baking dish with cooking spray.
- In a mixing bowl, combine sun-dried tomatoes, baby spinach, crumbled feta, Italian seasoning, and sea salt. Stir until evenly mixed.
- Carefully slice the salmon fillet horizontally to create a pocket without cutting all the way through.
- Stuff the salmon pocket with the prepared Mediterranean mixture, pressing gently to secure.
- Place the stuffed salmon in the prepared baking dish. Sprinkle the top with a pinch of sea salt and lightly coat with cooking spray or a drizzle of olive oil.
- Bake for 20–25 minutes, or until the salmon is cooked through and flakes easily with a fork.
- Remove from the oven and let rest for 5 minutes before serving.
Servings and Timing
This recipe serves 2–3 people.
Preparation time: 10 minutes
Cooking time: 25 minutes
Total time: 35 minutes
Variations
- Add roasted red peppers or olives to the stuffing for extra Mediterranean flair.
- Swap feta for goat cheese for a creamier texture.
- Top with a squeeze of fresh lemon juice before serving for brightness.
- Serve over a bed of quinoa, couscous, or roasted vegetables for a complete meal.
- Add garlic or shallots sautéed in olive oil to the stuffing for deeper flavor.
Storage/Reheating
Store leftover stuffed salmon in an airtight container in the fridge for up to 2 days. Reheat gently in the oven at 300°F (150°C) for 10 minutes to avoid drying out the salmon.
FAQs
Can I use another type of salmon?
Yes, Atlantic or king salmon can also be used, but cooking times may vary slightly.
Can I prepare this in advance?
You can prep the stuffing and stuff the salmon ahead of time, then refrigerate for up to 4 hours before baking.
Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free.
Can I make this recipe dairy-free?
Yes, replace feta cheese with a dairy-free cheese alternative or omit it entirely.
Can I grill the stuffed salmon instead of baking?
Yes, wrap the stuffed salmon in foil and grill over medium heat for 15–20 minutes.
How do I know when the salmon is done?
The salmon should flake easily with a fork and reach an internal temperature of 145°F (63°C).
What sides pair well with this dish?
Mediterranean Stuffed Salmon pairs beautifully with roasted vegetables, quinoa, couscous, or a light salad.
Conclusion
Mediterranean Stuffed Salmon is a delicious, healthy, and elegant meal that’s perfect for any occasion. The combination of sun-dried tomatoes, spinach, and feta adds a burst of flavor to tender salmon, making it a dish that’s both impressive and easy to prepare. Whether for a weeknight dinner or a special gathering, this recipe brings the taste of the Mediterranean straight to your plate.
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Mediterranean Stuffed Salmon
Mediterranean Stuffed Salmon is a vibrant, flavorful dish that combines tender salmon with a savory stuffing of sun-dried tomatoes, spinach, and feta cheese. With hints of Italian seasoning and a touch of sea salt, this recipe brings the bright, bold flavors of the Mediterranean right to your dinner table.
- Total Time: 35 minutes
- Yield: 2-3 servings
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
Instructions
- Preheat oven to 375°F (190°C). Lightly spray a baking dish with cooking spray.
- In a mixing bowl, combine sun-dried tomatoes, baby spinach, crumbled feta, Italian seasoning, and sea salt. Stir until evenly mixed.
- Carefully slice the salmon fillet horizontally to create a pocket without cutting all the way through.
- Stuff the salmon pocket with the prepared Mediterranean mixture, pressing gently to secure.
- Place the stuffed salmon in the prepared baking dish. Sprinkle the top with a pinch of sea salt and lightly coat with cooking spray or a drizzle of olive oil.
- Bake for 20–25 minutes, or until the salmon is cooked through and flakes easily with a fork.
- Remove from the oven and let rest for 5 minutes before serving.
Notes
Add roasted red peppers or olives to the stuffing for extra Mediterranean flair.
Swap feta for goat cheese for a creamier texture.
Top with a squeeze of fresh lemon juice before serving for brightness.
Serve over a bed of quinoa, couscous, or roasted vegetables for a complete meal.
Add garlic or shallots sautéed in olive oil to the stuffing for deeper flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 portion
- Calories: 320
- Sugar: 2g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 95mg
