Mediterranean Stuffed Salmon

Why You’ll Love This Recipe

• Packed with classic Mediterranean flavors.
• Rich in protein and heart-healthy omega-3 fatty acids.
• Looks impressive while being surprisingly simple to prepare.
• Ready in under an hour.
• Perfect for both family dinners and entertaining guests.
• Naturally low in carbohydrates.
• Easy to customize with different cheeses and vegetables.
• Delicious and nutritious without feeling heavy.

Ingredients

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

• Salmon fillets
• Fresh spinach
• Feta cheese, crumbled
• Sun-dried tomatoes, chopped
• Garlic, minced
• Cream cheese, softened
• Olive oil
• Lemon juice
• Dried oregano
• Dried basil
• Salt
• Black pepper
• Fresh parsley, chopped
• Lemon wedges for serving

Directions

1. Preheat the oven to 375°F (190°C).
2. Line a baking sheet or baking dish with parchment paper or lightly grease it.
3. Using a sharp knife, carefully cut a pocket into the side of each salmon fillet without slicing all the way through.
4. In a skillet over medium heat, sauté the spinach until wilted.
5. Add the garlic and cook for about 30 seconds until fragrant.
6. Remove from heat and combine the spinach mixture with feta cheese, cream cheese, sun-dried tomatoes, oregano, and basil.
7. Season the filling with salt and black pepper to taste.
8. Stuff each salmon fillet generously with the Mediterranean filling.
9. Place the stuffed salmon onto the prepared baking dish.
10. Brush the tops with olive oil and drizzle with lemon juice.
11. Bake for 18 to 22 minutes, or until the salmon flakes easily with a fork and reaches a safe internal temperature.
12. Garnish with fresh parsley and serve with lemon wedges.

Servings and timing

• Servings: 4 servings
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes

Variations

• Add chopped Kalamata olives for extra Mediterranean flavor.
• Substitute goat cheese for feta cheese.
• Mix in chopped artichoke hearts with the filling.
• Add red pepper flakes for a touch of heat.
• Use fresh dill or thyme instead of oregano and basil.
• Include finely diced roasted red peppers for extra color and sweetness.
• Top with a sprinkle of grated Parmesan before baking.
• Make it dairy-free by using a plant-based cream cheese alternative and omitting the feta.

Storage/Reheating

Storage

Store leftover stuffed salmon in an airtight container in the refrigerator for up to 3 days.

Freezing

Wrap individual portions tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheating

• Reheat in a 325°F (165°C) oven for 10 to 15 minutes.
• Microwave on medium power in short intervals to avoid drying out the fish.
• Add a squeeze of fresh lemon before serving to refresh the flavors.

FAQs

Can I use frozen salmon?

Yes. Thaw the salmon completely and pat it dry before preparing the recipe.

What can I use instead of feta cheese?

Goat cheese, ricotta, or a dairy-free cheese alternative can be substituted.

How do I know when the salmon is done?

The salmon should flake easily with a fork and appear opaque throughout.

Can I make the filling ahead of time?

Yes. The filling can be prepared up to 24 hours in advance and stored in the refrigerator.

What side dishes pair well with stuffed salmon?

Roasted vegetables, rice pilaf, quinoa, Greek salad, or steamed asparagus are excellent choices.

Can I cook this in an air fryer?

Yes. Cook at 375°F (190°C) for approximately 12 to 15 minutes, depending on the thickness of the fillets.

Is this recipe keto-friendly?

Yes. The ingredients are naturally low in carbohydrates and fit well into a keto lifestyle.

Can I use fresh tomatoes instead of sun-dried tomatoes?

Yes, although sun-dried tomatoes provide a more concentrated flavor. Fresh tomatoes may release additional moisture.

Can I prepare the salmon in advance?

Yes. Stuff the salmon several hours ahead and refrigerate until ready to bake.

How long does leftover salmon last?

When stored properly in the refrigerator, it will remain fresh for up to 3 days.

Conclusion

Mediterranean Stuffed Salmon is a flavorful, nutritious dish that transforms simple ingredients into an impressive meal. Tender salmon filled with creamy feta, spinach, and sun-dried tomatoes delivers a perfect balance of richness and freshness in every bite. Whether you’re preparing a healthy family dinner or serving guests, this Mediterranean-inspired recipe is sure to become a favorite addition to your seafood collection.

Mediterranean Stuffed Salmon

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Mediterranean Stuffed Salmon is a flavorful seafood dish featuring tender salmon fillets filled with a savory mixture of spinach, feta cheese, sun-dried tomatoes, and herbs. This elegant yet easy meal is packed with protein and Mediterranean-inspired flavors.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Baked
• Cuisine: Mediterranean

Ingredients

• Salmon fillets
• Fresh spinach
• Feta cheese, crumbled
• Sun-dried tomatoes, chopped
• Garlic, minced
• Cream cheese, softened
• Olive oil
• Lemon juice
• Dried oregano
• Dried basil
• Salt
• Black pepper
• Fresh parsley, chopped
• Lemon wedges for serving

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Instructions

1. Preheat the oven to 375°F (190°C).
2. Line a baking sheet or baking dish with parchment paper or lightly grease it.
3. Using a sharp knife, carefully cut a pocket into the side of each salmon fillet without slicing all the way through.
4. Sauté the spinach in a skillet over medium heat until wilted.
5. Add the garlic and cook for about 30 seconds until fragrant.
6. Remove from heat and combine the spinach mixture with feta cheese, cream cheese, sun-dried tomatoes, oregano, and basil.
7. Season the filling with salt and black pepper.
8. Stuff each salmon fillet generously with the filling.
9. Place the stuffed salmon in the prepared baking dish.
10. Brush with olive oil and drizzle with lemon juice.
11. Bake for 18 to 22 minutes, or until the salmon flakes easily with a fork.
12. Garnish with fresh parsley and serve with lemon wedges.

Notes

• Add Kalamata olives for extra Mediterranean flavor.
• Substitute goat cheese for feta if desired.
• Artichoke hearts and roasted red peppers make excellent additions to the filling.
• For a dairy-free version, use plant-based cream cheese and omit feta.
• Store leftovers in the refrigerator for up to 3 days.
• Freeze tightly wrapped portions for up to 2 months.
• Reheat gently to prevent the salmon from drying out.
• Serve with roasted vegetables, quinoa, rice pilaf, or a Greek salad.

Nutrition

• Serving Size: 1 stuffed salmon fillet
• Calories: 480 kcal
• Sugar: 3 g
• Sodium: 620 mg
• Fat: 29 g
• Saturated Fat: 9 g
• Unsaturated Fat: 18 g
• Trans Fat: 0 g
• Carbohydrates: 6 g
• Fiber: 1 g
• Protein: 46 g
• Cholesterol: 115 mg