Mediterranean Stuffed Salmon Spinach (Printable Version)
Salmon fillets filled with savory spinach, feta, and sun-dried tomatoes for a bright, healthy dinner.
# Ingredients:
→ Stuffing
01 -
120 g sun-dried tomatoes, drained and roughly chopped
02 -
90 g baby spinach
03 -
75 g feta cheese, crumbled
04 -
2 teaspoons Italian seasoning
05 -
0.5 teaspoon sea salt
→ Salmon
06 -
450 g sockeye salmon fillet
07 -
Cooking spray
08 -
Sea salt, to taste
# Steps:
01 -
Preheat the oven to 175°C. Line a baking sheet with parchment paper.
02 -
Heat a small saucepan over medium-high heat. Add sun-dried tomatoes and cook until they begin to sizzle. Add baby spinach and sauté until wilted.
03 -
Remove the saucepan from the heat. Stir in crumbled feta cheese, Italian seasoning, and sea salt until the mixture is thoroughly combined.
04 -
Pat the salmon fillet dry with paper towels. Cut into 4 equal portions. Carefully slice each fillet lengthwise, creating a pocket while leaving 1.5 cm uncut.
05 -
Lightly coat salmon fillets with cooking spray and sprinkle with sea salt. Place fillets on the prepared baking sheet.
06 -
Fill each salmon fillet pocket with the spinach and feta mixture. Bake for 25–30 minutes, or until the salmon is cooked through and flakes easily with a fork.
07 -
Remove from the oven and serve warm.
# Notes:
01 -
Ensure fillets are not cut all the way through so the stuffing remains secure during baking.