Mediterranean Stuffed Salmon

A vibrant and nourishing entrée featuring succulent salmon fillets filled with a flavorful Mediterranean-inspired mixture of sun-dried tomatoes, spinach, and tangy feta cheese. This dish brings bright, bold flavors to your table with minimal effort.

Why You’ll Love This Recipe

• Effortless yet impressive: With just a handful of ingredients and straightforward steps, this recipe delivers restaurant-quality flavor in about 40 minutes.

• Customizable: Swap or add herbs, greens, or cheeses to suit your mood or pantry contents.

• Healthy and satisfying: Salmon provides heart-healthy omega-3s, while spinach and sun-dried tomatoes add vitamins, minerals, and fiber.

• Great for meal prep: Cook a batch ahead of time and enjoy throughout the week.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 1 pound sockeye salmon fillet, cut into 4 (¼-lb) portions

• ½ cup sun-dried tomatoes, drained and roughly chopped

• 3 cups baby spinach

• ½ cup crumbled feta cheese

• Sea salt and freshly ground black pepper, to taste

• Cooking oil (such as avocado oil) for brushing

Optional Add-Ins and Variations

• Fresh basil, parsley, or oregano

• Chopped Kalamata olives or artichoke hearts

• Grated Parmesan or alternative cheeses (gorgonzola, mozzarella)

directions

1. Preheat and prepare
   Preheat the oven to 350 °F (175 °C). Line a baking sheet with parchment paper.

2. Make the filling
   In a small saucepan over medium heat, warm the sun-dried tomatoes until they begin to sizzle. Add the baby spinach and cook until wilted. Remove from heat and stir in the feta cheese and a pinch of salt. Set aside.

3. Prepare the salmon
   Place salmon fillets on a cutting board. Slice each fillet horizontally (like a hamburger) leaving a ¼″–½″ hinge intact. Brush both sides of each fillet with oil and season lightly with salt and pepper.

4. Stuff and bake
   Arrange the salmon on the prepared baking sheet. Spoon the filling generously into each cavity. Bake on the center rack for 25–30 minutes, or until the salmon flakes easily with a fork.

5. Serve
   Transfer to plates and accompany with your choice of sides.

Servings and timing

• Servings: 4 portions

• Prep time: 15 minutes

• Cook time: 25 minutes

• Total time: 40 minutes

Variations

• Herb-Infused: Add 1 tbsp finely chopped fresh basil or parsley to the filling.

• Cheese Swap: Replace feta with goat cheese or shredded mozzarella.

• Greens Swap: Use chopped kale, Swiss chard, or arugula instead of spinach.

• Briny Boost: Stir in 2 tbsp chopped Kalamata olives or artichoke hearts.

storage/reheating

• Storage: Refrigerate leftovers in an airtight container for up to 5 days.

• Reheating: To preserve moisture, cover and warm in a 275 °F (135 °C) oven for 8–10 minutes, or microwave on 50% power in 30-second intervals until heated through.

FAQs

What type of salmon works best for stuffing?

Sockeye salmon is ideal due to its lean, firm flesh and thinner fillets, which are easier to slice and stuff. However, Atlantic or King salmon also work well; adjust baking time as needed for thickness.

Can I make this recipe ahead of time?

Yes. Assemble the stuffed fillets and refrigerate (covered) for up to 8 hours before baking. Add 5–7 minutes to the baking time if starting from chilled.

How do I know when the salmon is done?

The salmon should flake easily when gently pressed with a fork, and the internal temperature should reach 145 °F (63 °C).

Can I freeze the leftovers?

You may freeze cooked stuffed salmon for up to 2 months. Thaw overnight in the refrigerator and reheat gently in the oven.

What can I serve with Mediterranean stuffed salmon?

Steamed rice, roasted vegetables, quinoa salad, or a crisp green salad all pair beautifully with this dish.

Is this recipe gluten-free and paleo-friendly?

Yes. All core ingredients are naturally gluten-free and paleo-compliant. Ensure any optional add-ins meet your dietary standards.

How can I make this keto-friendly?

The recipe is already low in carbohydrates. Serve with non-starchy vegetables or a side salad dressed with olive oil and vinegar.

Can I use fresh tomatoes instead of sun-dried?

Yes; use 1 cup chopped cherry or Roma tomatoes and sauté until they soften, though the flavor will be milder and less concentrated.

What’s the best way to keep the filling from leaking?

Ensure the hinge edge of each fillet remains intact when slicing. Chill the filled fillets in the refrigerator for 10 minutes before baking to help the filling set.

How can I crisp the top of the filling?

For a lightly browned top, switch the oven to broil for the last 2–3 minutes of cooking—watch carefully to avoid burning.

Conclusion

This Mediterranean Stuffed Salmon recipe combines the health benefits of salmon with vibrant, briny Mediterranean flavors. Its simplicity, adaptability, and elegant presentation make it perfect for busy weeknights, meal prep, or impressing guests. Enjoy the rich taste and nourishing qualities of this fuss-free yet sophisticated dish.