Mediterranean Stuffed Salmon

Why You’ll Love This Recipe

This Mediterranean Stuffed Salmon offers a perfect combination of juicy, tender salmon with a flavorful, creamy stuffing that’s both fresh and tangy. The sun-dried tomatoes provide a burst of umami, while the spinach adds a hint of earthiness. The feta cheese ties everything together with its creamy, salty texture. This dish is not only bursting with flavor, but it’s also packed with nutrients—making it a fantastic, wholesome choice for dinner. Plus, it’s easy to prepare and looks impressive on the plate!

Ingredients

For the 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

For the Salmon:

• 1 1 lb sockeye salmon fillet
• Cooking spray
• Sea salt to taste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Stuffing:
   • In a large skillet, heat a little olive oil over medium heat. Add the baby spinach and sauté for about 2-3 minutes until wilted. Remove from the heat and let cool slightly.
   • In a bowl, combine the sautéed spinach with the sun-dried tomatoes, crumbled feta cheese, Italian seasoning, and sea salt. Stir until everything is evenly mixed.
2. Prepare the Salmon:
   • Preheat your oven to 375°F (190°C).
   • Place the sockeye salmon fillet on a cutting board. Using a sharp knife, make a horizontal incision in the middle of the salmon, creating a pocket for the stuffing. Be careful not to cut all the way through the fillet—leave the edges intact.
   • Gently stuff the salmon pocket with the spinach, sun-dried tomato, and feta mixture. Press the stuffing lightly to ensure it stays inside the pocket.
   • Lightly coat the top of the salmon with cooking spray and season with sea salt to taste.
3. Bake the Salmon:
   • Transfer the stuffed salmon to a baking sheet lined with parchment paper or lightly greased with cooking spray.
   • Bake in the preheated oven for 20-25 minutes, or until the salmon is cooked through and flakes easily with a fork.
4. Serve:
   • Once the salmon is done, remove it from the oven and let it rest for a few minutes. Serve the stuffed salmon with a side of roasted vegetables, rice, or a simple green salad for a complete meal.

Servings and Timing

• Servings: 4
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes

Variations

• Add More Veggies: You can add other vegetables to the stuffing, like roasted red peppers, artichoke hearts, or olives, for an extra Mediterranean twist.
• Cheese Alternatives: If you don’t have feta, you can substitute with goat cheese or even cream cheese for a creamier filling.
• Spicy Kick: Add a pinch of red pepper flakes or a little chopped jalapeño to the stuffing for a bit of heat.

Storage/Reheating

• Storage: Store any leftovers in an airtight container in the refrigerator for up to 2 days.
• Freezing: This dish freezes well, though the texture of the salmon may change slightly. Wrap the stuffed salmon tightly in plastic wrap and aluminum foil, and store it in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Reheating: To reheat, cover the salmon with foil and bake at 350°F (175°C) for about 10-12 minutes, or until heated through.

FAQs

1. Can I use a different type of salmon?

Yes, you can use other types of salmon, such as Atlantic or coho, in place of sockeye. Just be aware that cooking times may vary slightly depending on the thickness of the fillet.

2. Can I use frozen salmon for this recipe?

Yes, you can use frozen salmon. Be sure to thaw it completely before preparing the dish to ensure even cooking.

3. How do I know when the salmon is done?

The salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C). It should no longer appear translucent in the center.

4. Can I grill the stuffed salmon instead of baking it?

Yes, you can grill the stuffed salmon. Preheat the grill and cook the salmon on medium heat for about 4-5 minutes per side, or until cooked through.

5. How can I make this dish gluten-free?

This recipe is naturally gluten-free, so there’s no need for substitutions. Just be sure to check that the sun-dried tomatoes you use are gluten-free if you’re concerned about cross-contamination.

6. Can I prepare the stuffing in advance?

Yes, you can prepare the stuffing ahead of time and store it in the refrigerator for up to a day before stuffing the salmon.

7. Can I make the stuffing without spinach?

Yes, if you’re not a fan of spinach, you can substitute it with arugula, kale, or even fresh herbs like parsley or basil for a different flavor.

8. What can I serve with Mediterranean Stuffed Salmon?

This dish pairs well with roasted vegetables, a simple salad, or couscous. You could also serve it with quinoa or a side of garlic bread.

9. Can I use a different type of cheese?

Yes, you can substitute feta with goat cheese, mozzarella, or even Parmesan, depending on your preferences.

10. How do I prevent the salmon from drying out while baking?

To keep the salmon moist, avoid overcooking it. Use a meat thermometer to ensure it’s cooked to the perfect temperature, and consider covering the salmon loosely with foil during baking to retain moisture.

Conclusion

Mediterranean Stuffed Salmon is a flavorful, nutritious dish that’s perfect for both casual meals and special occasions. The combination of savory sun-dried tomatoes, spinach, and feta cheese in the stuffing perfectly complements the richness of the salmon, creating a meal that’s both satisfying and light. With minimal prep and a quick baking time, this recipe is a must-try for any seafood lover or anyone looking to add a little Mediterranean flair to their dinner. Enjoy the fresh, vibrant flavors of the Mediterranean in the comfort of your own kitchen!

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