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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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4-Ingredient Mediterranean Stuffed Salmon

Mediterranean Stuffed Salmon

Yield: 4 people
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

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

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.
Nutrition Information
Yield 4 Serving Size 1 of 4
Amount Per Serving Calories 213Total Fat 14gUnsaturated Fat 0gCarbohydrates 5gNet Carbohydrates 4gFiber 1gSugar 3gProtein 28g
4-Ingredient Mediterranean Stuffed Salmon - an easy paleo, keto dinner recipe that is absolutely delicious and worthy of putting on repeat

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Shelly

Thursday 17th of June 2021

Love your recipes! Made this tonight and added a dash of pepper, garlic powder, and Italian seasoning to the stuffing. It never really got the brown look on the paper so I turned up the heat to 400 the last 5 minutes and turned the broiler on for 1-2 mins. Served With a side of brown rice quinoa and asparagus. Delicious! The mediterranean flavor made me crave some Kalamata olives in there ;). I appreciate you and the varieties you offer. You must work out to keep it all in balance!

Julia

Sunday 20th of June 2021

I'm so happy you enjoyed the salmon, Shelly! Thanks so much for the sweet note! xoxoxo

Cristy

Tuesday 8th of June 2021

Hi, definitely making this..can i also use chicken breast?..thank you! Cristy

Julia

Saturday 12th of June 2021

Hi Cristy!

OOooh, I love the ide of using chicken! Yes, you can definitely do this with chicken, but I'm not sure what the proper bake time is. I would google a stuffed chicken recipe to be sure you use an accurate oven temperature and time :) xoxoxoxo

Jennifer

Friday 19th of February 2021

Our family loooooooved this Mediterranean flare with this salmon. A repeat for sure! We pair it with a Greek salad with roasted zucchini, halved cherry tomatoes, green onions on a bed of fresh green from our garden. It was amazing! Thank you so much

Susan B Palazola

Wednesday 27th of January 2021

Can fresh tomatoes be used instead of sun dried tomatoes? Sun dried is to pungent for me. Thanks!

Julia

Wednesday 27th of January 2021

Hi Susan,

You can use fresh tomatoes! Hope you enjoy!

Jeanette D’Amico

Friday 15th of January 2021

Even though I am thin I have to eat a lot of Salmon due to the fact that I inherited my dad’s dangerous cholesterol. I would love to prepare your Stuffed Mediterranean Salmon and wonder if there is something I can substitute for the Feta because I am sensitive to dairy. Perhaps I could omit the Feta? The recipe looks mouth watering delicious. We get really wonderful Salmon here in Portland, Oregon and I have it three times a week.

Many blessings this year and be safe and well,

Jeanette PS I love receiving your emails!!! Wonderful recipes!!! Thank you for not posting my last name.

Julia

Sunday 17th of January 2021

Hi Jeanette!

You can omit the feta! I would add chopped artichoke hearts or kalamata olives to offset the loss of volume, or you could just leave out the feta altogether and not replace it. Hope you enjoy! Thank you for the sweet note! xoxo

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