Mediterranean Stuffed Salmon
This flavorful salmon is filled with a delicious mix of spinach, feta, and sun-dried tomatoes. A healthy, high protein dinner that’s low-carb and gluten-free.
Servings: 4 salmon fillets
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
Serving: 1 salmon fillet (6 oz) | Calories: 234kcal | Carbohydrates: 5.1g | Protein: 29g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1.7g | Monounsaturated Fat: 3.7g | Cholesterol: 75mg | Sodium: 751mg | Potassium: 774.8mg | Fiber: 1.4g | Sugar: 0.9g | Calcium: 138mg | Iron: 1.8mg