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Looking to impress at your next dinner party without spending hours in the kitchen? This Mediterranean stuffed salmon is a great high-protein, low-carb, and gluten-free option to please everyone!
This stuffed salmon delivers bold flavors, vibrant colors, and wholesome ingredients. But what makes it a great meal is that you can make it in under 45 minutes.
Imagine the combination of sockeye salmon, sun-dried tomatoes, spinach, and tangy feta. I bet that your mouth just starts to water as soon as you imagine it. And the recipe delivers all those incredible flavors and more.
There is something about salmon that makes the meal feel like a gourmet experience, even in the comfort of your home.
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Pin ItWhat’s even better is that it offers 29 grams of protein per serving. So, besides being an incredibly delicious meal, it’s also a healthy one.
Ingredients and Substitutes
STUFFING
Sun-dried tomatoes, drained and roughly chopped (1/2 cup) – If you don’t have sun-dried tomatoes, you can use canned tomatoes, or for a less tangy option, try using roasted red peppers.
Baby spinach (3 cups) – You can also use arugula or kale.
Feta cheese, crumbled (1/2 cup) – If you want a creamier texture, try using goat cheese or ricotta if you want a milder one.
Italian seasoning (2 tsp)
Sea salt (1/2 tsp)
SALMON
Sockeye salmon fillet (1 1 lb ) – You can also use Atlantic salmon or trout fillets.
Cooking spray
Sea salt, to taste
How to Make Mediterranean Stuffed Salmon
Step 1. Preheat your oven to 350F. Place parchment paper on top of a baking sheet.
Now, place a small saucepan over medium-high heat. Add the sun-dried tomatoes and cook them for a couple of minutes.
Step 2. Add the baby spinach.
Step 3. Cook until the spinach wilts. Make sure you give it a stir occasionally with a spatula.
Step 4. Remove the saucepan from the heat and add the feta cheese, Italian seasoning, and salt.
Step 5. Combine everything until it’s well-blended.
Step 6. Grab the sockeye salmon fillets and pat them dry using a paper towel. If you have a large salmon fillet, cut them into four equal-sized fillets or purchase them already cut.
Now, cut each fillet lengthwise. Just make sure you leave ½ inch of the fillet still attached (don’t cut it all the way).
Step 7. Spray the salmon fillet with cooking spray and sprinkle some sea salt on top of them. Place them on the baking sheet with the parchment paper. Stuff each salmon with the mixture.
Step 8. Place them in the oven and bake them for 25-30 minutes or until the salmons are fully cooked.
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Pin ItModifications for This Recipe
You know I love to play and modify these recipes. Here is what you can do with this stuffed salmon.
- Dairy-free: Swap the feta cheese with a lactose-free option or even grains like quinoa.
- Add Some Crunch: Sprinkle some pine nuts or crushed almonds into the stuffing to add some texture.
- Punch of Flavor: Add other herbs to pack a punch of flavor, like fresh dill or parsley.
- More Veggies: Add other ingredients like mushrooms, artichokes, asparagus, zucchini, or olives.
What to Serve with This Mediterranean Stuffed Salmon
These will beautifully accompany the dish.
- Lemon garlic quinoa
- Grilled asparagus
- Mediterranean salad
- Garlic roasted potatoes
- Arugula salad
- Tzatziki sauce
Storage Tips
Allow the salmon to cool down before storing. Place the leftovers in an airtight container and keep it in the fridge for 3-4 days.
For longer storage, freeze the cooked salmon (without the stuffing) in a freezer-safe container for up to 2 months.
When you are ready to have this delicious meal again, reheat it in the oven at 300F for about 10 minutes. Make sure you cover it with foil to avoid drying it.
Other Salmon Recipes
- Baked Salmon with Avocado Mash (one of my favorites)
- Air Fryer Salmon
- Easy Salmon Stir Fry
Mediterranean Stuffed Salmon
2 Cals: 234 Protein: 29 Carbs: 5.1 Fat: 11
Ingredients
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
Salmon
- 1 1 lb sockeye salmon fillet
- Cooking spray
- Sea salt to taste
Instructions
- Preheat the oven to 350F. Line a baking sheet with parchment paper.
- Heat up a small saucepan over medium-high heat. Add in the sun-dried tomatoes and bring them to a sizzle. Add in the baby spinach and cook until wilted. Don’t be afraid to move it around with a spatula.
- Remove the saucepan from the heat and add in feta cheese, Italian seasoning, and salt. Give it all a very good stir.
- Take the sockeye salmon fillet, pat it dry with paper towels, and cut it into 4 equal-sized fillets. Now, cut each fillet lengthwise without fully cutting through and leaving 1/2 inch of the fillet still attached.
- Spray the salmon fillets with cooking spray lightly. Sprinkle with the sea salt and place on the baking sheet with parchment paper.
- Stuff each salmon fillet with the stuffing mixture.
- Pop into the oven and bake in for 25-30 minutes until the salmon has cooked through. Serve warm.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
