Mediterranean Stuffed Salmon Spinach

Mediterranean stuffed salmon brings bold flavors and wholesome nutrition together for a satisfying meal. With savory feta, tangy sun-dried tomatoes, and earthy spinach tucked inside tender salmon, it is perfect for weeknights or a dinner with friends. This dish comes together quickly but tastes like something you would order at your favorite bistro.

The first time I made this, I was amazed how easy it was to stuff the salmon and how elegant it looked at the table. Even my pickiest eater could not get enough.

Ingredients

• Sun dried tomatoes: These bring a punch of tang and color. I look for tomatoes packed in oil for the best flavor and texture
• Baby spinach: Adds a mild earthy taste and lots of nutrients. Choose fresh leaves with bright green color and no wilting
• Feta cheese: Crumbly and briny cheese balances the sweetness of tomatoes. Look for high quality feta with a creamy texture
• Italian seasoning: Adds a blend of herbs for classic Mediterranean aromas. Make sure your herbs are fresh for maximum flavor
• Sea salt: Enhances all the other flavors. Use a fine sea salt for even seasoning
• Sockeye salmon fillet: This wild fish is rich in omega 3 and firm enough to hold the stuffing. Select fillets with a vibrant orange color and no strong smell
• Cooking spray: Prevents sticking while keeping added fat minimal. Look for sprays with clean ingredients

Step by Step Instructions

Preheat the Oven:

Set your oven to three hundred fifty degrees Fahrenheit and line a baking sheet with parchment paper This step ensures your salmon will bake evenly and not stick

Sauté the Filling:

Place a small saucepan over medium high heat then add the sun dried tomatoes Let them sizzle and warm for a minute Add the baby spinach and stir well until it is wilted This step builds depth of flavor and cooks off excess moisture

Mix the Filling:

Take the pan off heat and add your crumbled feta Italian seasoning and a bit of sea salt Stir well to create a uniform blend of cheesy herby goodness

Prepare the Salmon:

Pat your sockeye salmon fillet dry with paper towels This prevents sogginess Cut it into four equal pieces Slice each fillet lengthwise but stop about half an inch from the bottom so each piece forms a pocket

Season and Arrange:

Mist each fillet with cooking spray and season lightly with sea salt Arrange fillets on the prepared baking sheet

Stuff the Salmon:

Fill the pockets with generous spoonfuls of stuffing making sure you tuck it all the way in so it will not spill out while baking

Bake:

Slide the tray into the oven and bake for twenty five to thirty minutes The salmon is done when it flakes easily with a fork and the filling is hot and slightly golden on top

Serve:

Serve each fillet warm and enjoy the burst of Mediterranean flavors in every bite

Pin

The sun dried tomatoes always remind me of cooking in my grandmother’s kitchen Nothing brings out their sweet tart flavor like a quick sizzle in the pan My family always gathers around as soon as this comes out of the oven and the aroma fills the house

Storage Tips

Allow leftovers to cool completely before transferring to an airtight container Refrigerate for up to three days For best results reheat gently in the oven or microwave so the fish stays moist

Ingredient Substitutions

If you cannot find sockeye salmon you can use any firm fish like steelhead or trout For a dairy free version substitute the feta with a vegan cheese or leave it out entirely Fresh herbs like basil or oregano can replace Italian seasoning

Serving Suggestions

Serve stuffed salmon over a bed of lemony couscous or alongside roasted vegetables A crisp green salad with olives and cucumbers is also a perfect match For an extra Mediterranean twist drizzle with a little lemon juice just before serving

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Cultural Context

Mediterranean cuisine is known for its heart healthy ingredients and bold contrasts This stuffed salmon dish brings together classic elements like brined cheese greens and sun dried fruit just like you would find at a seaside taverna in Greece or Italy

Recipe FAQs

→ How do I keep the spinach from getting soggy in the filling?

Quickly sauté the spinach over medium-high heat until just wilted, then drain excess liquid before mixing with the other filling ingredients.

→ Can I substitute the feta cheese?

Yes, soft goat cheese or ricotta can be used for a milder taste, though feta adds a distinct tangy flavor.

→ Will this method work with other types of fish?

Absolutely. Try arctic char or trout for a similar preparation—just adjust cooking time as needed.

→ How do I know when the salmon is done?

The salmon is cooked when it flakes easily with a fork and appears opaque all the way through, usually after 25–30 minutes in the oven.

→ Can I prepare the stuffing ahead of time?

The spinach, sun-dried tomatoes, and feta mixture can be made a day in advance and stored in the fridge until ready to use.