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
