4-Ingredient Mediterranean Stuffed Salmon

Mediterranean Stuffed Salmon with feta, sun-dried tomatoes, and spinach. This quick and easy healthy dinner recipe only requires 4 ingredients (not counting oil and sea salt), and comes together in about 40 minutes.

You have seen salmon prepared in many different ways on this site. From my Go-To Crispy Salmon, which is broiled in the oven, Crispy Salmon with Lemon Caper Dill Sauce using a cast iron skillet, to Mediterranean Salmon in Parchment Paper or Orange Lemon Butter Salmon, AND MORE.

In essence, we’re big salmon lovers around these parts. While I get stuck in my ways when it comes to food, I try to maintain a sense of adventure in the kitchen, which is how this Mediterranean Stuffed Salmon was born.

If you’ve never tried stuffed salmon, I highly suggest it! The end result is a nice and tender, moist salmon paired with incredibly tasty filling. It is great for a date night meal, yet comes together quickly so you can make it any night of the week!

Psst! Meal preppers, you’ll love making a big batch of this Mediterranean Stuffed Salmon ahead of time to eat on throughout the week. We all struggle with lunch ideas, and honestly I’ve been reheating a stuffed salmon fillet with brown rice for lunch. It keeps me fueled without that mid-day slump.

This easy-to-prepare salmon recipe comes off as fancy when really it is quite simple!

Here’s how we make it:

How to Make Mediterranean Stuffed Salmon:

Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.

Begin by preparing the filling. Give the sun-dried tomatoes a rough chop.

Then add them to a small saucepan and heat over medium on the stove top. Once the sun-dried tomatoes are sizzling, add the baby spinach and cook until spinach is wilted. Remove pan from the heat, then stir in the feta cheese and sea salt. Set aside until ready to use.

Place salmon fillets on a cutting board and slice in half hamburger-wise, leaving ¼” to ½” still attached.

Brush salmon with avocado oil (or cooking oil of choice) and sprinkle with sea salt.

Transfer salmon fillets on the parchment-lined baking sheet.

Stuff the salmon with the filling mixture. Don’t be afraid to really load it up!

Salmon stuffed with sun-dried tomatoes, feta, and spinach

Bake on the center rack of the preheated oven 25 to 30 minutes, or until salmon is cooked through.

Serve Mediterranean Stuffed Salmon with Choice of side dishes (might I suggest My Go-To Balsamic Roasted Vegetables, Pesto Quinoa Salad, Roasted Sweet Potato Salad, and/or The BEST Vegan Kale Caesar Salad).

 

What Type Of Salmon Should I Use?:

You can really use any salmon you like, although I love using sockeye. Sockeye fillets tend to be thinner than Atlantic or King Salmon, which makes them ideal for stuffing (a thicker salmon fillet becomes very thick when stuffed).

I also enjoy using sockeye salmon because it is very lean and in this way the stuffing helps generate flavor.

Recipe Adaptations:

  • Add fresh basil, parsley, and/or oregano to the filling mixture.
  • Use kale, arugula, or rainbow chard instead of baby spinach.
  • Serve with grated parmesan on top, or additional feta.
  • Replace feta cheese with cheese of choice, such as gorgonzola, gouda, gruyere, cheddar, and/or mozzarella.

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If you make this recipe, please feel free to share a photo and tag @TheRoastedRoot on Instagram!

Mediterranean Stuffed Salmon

Course: Main Course
Cuisine: Mediterranean
Keyword: keto, low-carb, Mediterranean, paleo
Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 4 people
Author: Julia

Stuffed salmon recipe with sun-dried tomatoes, feta, and spinach

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Ingredients

  • 1 (1-pound) sockeye salmon fillet cut into 4 (1/4-lb) fillets
  • 1/2 cup sun-dried tomatoes drained
  • 3 cups baby spinach
  • 1/2 cup feta cheese crumbles
  • sea salt to taste

Optional Add-Ins:

Instructions

  1. Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.

  2. Give the sun-dried tomatoes a rough chop. Add sun-dried tomatoes to a small saucepan and heat over medium on the stove top. Once the sun-dried tomatoes are sizzling, add the baby spinach and cook until spinach is wilted. Remove pan from the heat, then stir in the feta cheese and sea salt. Set aside until ready to use.

  3. Place salmon fillets on a cutting board and slice in half hamburger-wise, leaving ¼” to ½” still attached.

  4. Brush salmon with avocado oil (or cooking oil of choice) and sprinkle with sea salt. Transfer salmon fillets on the parchment-lined baking sheet. Stuff the salmon with the filling mixture.

  5. Bake on the center rack of the preheated oven 25 to 30 minutes, or until salmon is cooked through.

  6. Serve with your favorite side dishes and enjoy.

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Comments

    1. Julia Post author

      Ooh, I like where your head’s at, Michelle! I haven’t tried the stuffed salmon with artichokes or mushrooms, but I think either or both would be amazing! Let me know if you give it a shot! xoxo

      Reply
  1. karen

    Your recipe looks delicious and I’m about to make it! I have both basil and Italian seasoning. Should I add them in to the mixture?
    Thanks!!!!
    p.s. Love your site!!!

    Reply

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