🐟 Mediterranean-Style Stuffed Salmon
✨ Description:
This Mediterranean-inspired stuffed salmon is bursting with flavor and nutrients. Juicy sockeye salmon fillets are stuffed with a savory mix of sun-dried tomatoes, tender baby spinach, and creamy feta cheese. It’s a show-stopping yet easy dish, ideal for weeknight dinners or special occasions.
🧾 Ingredients:
- ✔ 1 lb sockeye salmon fillet (cut into four ¼-lb fillets)
- ✔ ½ cup sun-dried tomatoes (drained and chopped)
- ✔ 3 cups baby spinach
- ✔ ½ cup feta cheese crumbles
- ✔ 2 cloves garlic (minced)
- ✔ 1 tbsp olive oil
- ✔ Salt & pepper to taste
- ✔ Optional: 1 tsp dried oregano or fresh herbs (like parsley or dill)
- ✔ Lemon wedges for serving
🍳 Instructions:
- Preheat oven to 375°F (190°C).
- Prepare the stuffing:
- Heat olive oil in a skillet over medium heat.
- Add minced garlic and sauté for about 30 seconds.
- Toss in baby spinach and cook until wilted (1–2 minutes).
- Remove from heat, mix in chopped sun-dried tomatoes and feta. Let cool slightly.
- Stuff the salmon:
- Using a sharp knife, make a horizontal slit in the thickest part of each salmon fillet to create a pocket (don’t cut all the way through).
- Stuff each pocket with the spinach-tomato-feta mixture.
- Season and bake:
- Place fillets on a parchment-lined baking dish.
- Drizzle with a little olive oil, season with salt, pepper, and optional oregano/herbs.
- Bake for 15–18 minutes, or until the salmon is opaque and flakes easily with a fork.
- Serve:
- Garnish with lemon wedges and fresh herbs. Serve with a side of couscous, quinoa, or a crisp salad.
👨🍳 Tips:
- ✅ Use fresh salmon for best flavor and texture. Wild-caught sockeye is rich and meaty.
- ✅ Don’t overcook the salmon — remove from oven when it’s just done to keep it moist.
- ✅ Make it dairy-free: swap feta for dairy-free cheese or omit altogether.
- ✅ Add pine nuts or chopped olives to the stuffing for extra texture and flavor.
🍽 Servings:
Serves 4
🧠 Nutritional Info (per serving – approx):
(Values may vary slightly)
- Calories: 310
- Protein: 30g
- Fat: 19g
- Carbs: 5g
- Fiber: 2g
- Sugar: 2g
- Omega-3s: ~1200mg
- Sodium: 360mg
🌿 Health Benefits:
- High in protein to support muscle repair and satiety.
- Omega-3 fatty acids in salmon promote heart and brain health.
- Spinach adds iron, magnesium, and vitamins A and C.
- Feta cheese provides calcium and a tangy boost of flavor without overwhelming fat.
- Sun-dried tomatoes bring antioxidants like lycopene.
❓ Q&A:
Q: Can I make this ahead of time?
A: Yes! You can prep the stuffing and stuff the salmon ahead. Store covered in the fridge for up to 24 hours. Bake when ready to serve.
Q: What sides go well with this?
A: Lemon couscous, herbed quinoa, Greek salad, roasted vegetables, or tzatziki with pita.
Q: Can I use frozen salmon?
A: Absolutely, just thaw it fully and pat dry before stuffing.
Q: How do I know when the salmon is cooked?
A: It should flake easily with a fork and reach an internal temp of 145°F (63°C).
Let me know if you’d like a printable version or want it adapted for air fryer, grill, or dairy-free!