Discover this impressive yet simple dish that fits into busy weeknights and special occasions alike. Mediterranean Stuffed Salmon pairs quick prep with nourishing, pantry-friendly ingredients, delivering bright flavors in minutes. The result is a lean, satisfying protein wrapped in savory greens and tangy feta. This recipe is highly customizable, so you can tailor it to your family’s tastes without lengthening prep time. A wholesome, crowd-pleasing dinner that your weeknights will thank you for.

Why You’ll Love This Mediterranean Stuffed Salmon

Quick and simple to prepare, even on the busiest nights.
Bursting with fresh Mediterranean flavors from sun-dried tomatoes, spinach, and feta.
Healthy, lean protein with omega-3s to fuel the evening.
Flexible for different dietary needs and preferences.
Elegant enough for a weeknight special, yet easy to plate for guests.

Ingredients + Notes/Substitutions

Fresh salmon fillets (sockeye preferred).
Sun-dried tomatoes, oil-packed and drained.
Fresh baby spinach.
Feta cheese crumbles.
Avocado oil (or preferred cooking oil).
Sea salt and black pepper.

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.
1 cup fresh basil.
2 tsp Italian seasoning.

Notes & Substitutions

Salmon: Sockeye, Atlantic, or King all work well.
Greens: Kale, arugula, or chard can replace spinach.
Cheese: Goat cheese, mozzarella, or a dairy-free crumble are good alternatives.
Flavor boosters: Fresh basil, dill, or oregano lift the filling.
Extra brininess: Kalamata olives or capers add a zing.

Instructions

Mediterranean Stuffed Salmon is a straightforward dish you can make in one sheet pan with a few quick prep steps.

Preheat the oven to 350 degrees F. Line a baking sheet with parchment.
Roughly chop the sun-dried tomatoes. In a small saucepan over medium heat, warm the tomatoes until they sizzle. Add the spinach and cook until wilted. Remove from heat, then stir in feta cheese and a pinch of sea salt. Set the filling aside.
Place the salmon fillets on a cutting board and slice each in half hamburger-style, leaving about 1/4 to 1/2 inch still attached to form a pocket.
Brush the salmon with avocado oil and season lightly with salt. Transfer the fillets to the parchment-lined sheet. Generously stuff each pocket with the tomato-spinach-feta filling.
Bake on the center rack for 25 to 30 minutes, or until the salmon is cooked through and flakes easily.
Rest briefly before serving to lock in juices and keep the filling intact. Enjoy with your preferred sides.

In this Mediterranean Stuffed Salmon, you’ll notice the balance of savoriness from feta and a hint of brightness from sun-dried tomatoes and basil. The process keeps the salmon moist while the filling adds texture and color, turning a simple bake into a memorable dinner.

Pro Tips for Perfect Stuffed Salmon

Choose thicker fillets when possible; they hold the pocket shape better.
Do not overfill the pockets; a little overflow is okay but keep filling within the cheese-scorched seal.
Use a thermometer for precise doneness (145°F is commonly cited for safety and texture).
Pat salmon dry before cooking if you plan to sear, for a crisp exterior.
Adjust the baking time according to salmon thickness and your oven’s temperament.
A lemon slice tucked inside the pocket adds moisture and a fresh zing.

Serving, Storing, and Variations

What to Serve With

Roasted Mediterranean vegetables.
Quinoa, couscous, or brown rice.
Fresh green salad with lemon vinaigrette.
Garlic mashed potatoes.
Crusty bread for dipping and soaking up flavors.

Storage & Reheating

Store leftovers in an airtight container for 3–4 days.
Reheat gently in the oven or microwave to preserve moisture.
Avoid overcooking to keep the salmon tender and flaky.

Flavor Variations

Lemon-Herb: Add lemon zest and fresh dill for a bright lift.
Spicy: Stir in red pepper flakes or harissa for a kick.
Garlic & Onion: Sauté minced garlic and onion with the filling for depth.
Nutty Crunch: Fold in toasted pine nuts or walnuts for texture.

Nutrition Information

Mediterranean Stuffed Salmon offers a balanced plate with protein, healthy fats, and greens. The dish is naturally low in carbs and gluten-free.

Studies consistently highlight the numerous health benefits of the Mediterranean diet, including its positive impact on cardiovascular health and longevity.

Serving size	1 of 4
Calories	213 kcal
Carbohydrates	5 g
Protein	28 g
Fat	14 g
Fiber	1 g
Sugar	3 g

Omega-3 fatty acids, abundant in salmon, are crucial for overall well-being, as detailed by Healthline’s insights on salmon oil benefits, supporting everything from brain health to reducing inflammation.

Frequently Asked Questions (FAQ)

Can I use frozen salmon for this recipe?

Yes. Thaw completely, pat dry, and proceed with the stuffing as directed. Frozen fillets may cook a touch faster.

Can I prepare the stuffed salmon ahead of time?

Yes. Assemble the filling and stuff the fillets up to 1 day ahead; cover and refrigerate. Bake until heated through.

What temperature should salmon be cooked to?

Aim for 145°F for safe, flaky texture. Adjust by checking just before the timer goes off.

Conclusion

This Mediterranean Stuffed Salmon proves that quick, healthy dinners can be truly flavorful. With simple steps, lean protein, and vibrant ingredients, you get a restaurant-worthy dish without the fuss. The recipe invites you to make it your own with easy swaps and seasonings. Perfect for busy families and beginner cooks alike, it’s a reliable go-to that delivers satisfying, flavorful results every time. Give it a try this week and enjoy a nourishing meal that tastes like a treat.