Mediterranean Stuffed Salmon

This Mediterranean Stuffed Salmon features tender butterflied salmon filled with feta, spinach, and sun-dried tomatoes, then baked until perfectly flaky. It's a healthy, impressive dinner that's surprisingly easy to make.

Prep Time15

Cook Time25

Total Time40

Course: Salmon recipes

Cuisine: Mediterranean

Keyword: Mediterranean Stuffed Salmon, stuffed salmon

Servings:

Author: Tatiana

Ingredients

Filling:

7 ounces block feta cheese crumbled
1½ cups baby spinach
2 tablespoons plain Greek yogurt
3 scallions roughly chopped
1 garlic clove
1 tablespoon lemon juice
1 tablespoon olive oil
½ teaspoon dried oregano
¼ teaspoon black pepper
¾ cup frozen peas thawed
⅓ cup oil-packed sun-dried tomatoes drained and finely chopped

Salmon:

1 (2½ to 3-pounds) side of salmon skin on, pin bones removed
Cooking oil spray
1 teaspoon kosher salt
½ teaspoon black pepper
1 lemon thinly sliced
Fresh parsley, basil, lemon wedges for serving

Instructions

Preheat the oven: Preheat the oven to 400°F. Line a large baking sheet or baking dish with parchment paper.
Make the filling: Add the feta, spinach, Greek yogurt, scallions, garlic, lemon juice, olive oil, oregano, and black pepper to a food processor. Pulse until mostly smooth but still slightly textured. Stir in the sun-dried tomatoes and peas.
Butterfly the salmon: Place the salmon skin-side down on a cutting board. Using a sharp knife, carefully slice lengthwise through the thickest center portion, then gently cut outward to make two flaps, being careful not to cut all the way through.
Stuff the salmon: Spread the filling evenly inside the salmon. Fold the sides over the filling, leaving some of the filling visible.
Season: Transfer the salmon to the prepared baking sheet. Lightly spray the top with cooking spray (or brush with a little olive oil), then season with the salt and pepper. Arrange the lemon slices over the top.
Bake for 22–28 minutes, or until the salmon flakes easily with a fork and is cooked through.
Let the salmon rest for 5 minutes. Garnish with fresh basil or parsley.

Notes

Ask your fishmonger to remove the pin bones, or check for any remaining bones before stuffing the salmon.
Don't worry if your butterfly cut isn't perfect. Once the salmon is stuffed and folded, small imperfections won't be noticeable.
Use block feta rather than pre-crumbled feta for the creamiest, most flavorful filling.
Pat the spinach dry after washing. Excess moisture can make the filling looser than intended.
Oil-packed sun-dried tomatoes add the best flavor and texture. Drain them well before chopping.
Leave some filling visible on top when folding the salmon. It creates a prettier presentation after baking.
Start checking the salmon around the 22-minute mark. Thinner salmon fillets may cook faster than thicker center-cut pieces.
Leftover filling makes an excellent spread for crackers, sandwiches, or wraps.
Serve with rice, quinoa, roasted potatoes, or a simple green salad for a complete meal.

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