AuthorSunshineFitCategoryDifficultyIntermediate

Yields1 Serving
Prep Time30 minsCook Time45 minsTotal Time1 hr 15 mins

 3 oz 4oz Salmon fillets
 1 tbsp Grapeseed or olive oil
  cup Sun-dried tomatoes drained and chopped
 3 cups Baby spinach loosely packed
 1 cup Fresh basil leaves, chopped
 ½ cup Feta cheese (regular, the reduced fat feta cooks weird)
 Sea salt and pepper to taste

1

PREHEAT the oven to 375 F, and coat an oven-safe cooking dish with nonstick spray.

2

ROUGHLY chop the sundried tomatoes. Add the oil and the sundried tomatoes to a skillet over medium heat. Cooking for 1 minute, stirring occasionally or until fragrant. Add the baby spinach and chopped basil leaves to the skillet. It’s ok if the skillet appears very full, the leaves will cook down quickly. Stir occasionally until the leaves have fully wilted, about 3 minutes.

3

REMOVE from heat and add the feta cheese. Mix until well combined with the other ingredients.

4

PLACE salmon fillet on a cutting board. Use a sharp knife to carefully slice the salmon horizontally through the center, just until the knife almost reaches the other side.

5

SPOON stuffing into the center of the fillets.

6

Carefully transfer the salmon to the baking dish. Sprinkle with salt and pepper.

7

BAKE salmon on the center rack of the oven for 20-30 minutes. If the fillets started out thinner than 1 inch, it should take 20-25 minutes.

Nutrition Facts

Serving Size 4oz


Amount Per Serving
% Daily Value *
Total Fat 11g17%
Total Carbohydrate 5g2%
Protein 30g60%

Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 3 oz 4oz Salmon fillets
 1 tbsp Grapeseed or olive oil
  cup Sun-dried tomatoes drained and chopped
 3 cups Baby spinach loosely packed
 1 cup Fresh basil leaves, chopped
 ½ cup Feta cheese (regular, the reduced fat feta cooks weird)
 Sea salt and pepper to taste

Directions

1

PREHEAT the oven to 375 F, and coat an oven-safe cooking dish with nonstick spray.

2

ROUGHLY chop the sundried tomatoes. Add the oil and the sundried tomatoes to a skillet over medium heat. Cooking for 1 minute, stirring occasionally or until fragrant. Add the baby spinach and chopped basil leaves to the skillet. It’s ok if the skillet appears very full, the leaves will cook down quickly. Stir occasionally until the leaves have fully wilted, about 3 minutes.

3

REMOVE from heat and add the feta cheese. Mix until well combined with the other ingredients.

4

PLACE salmon fillet on a cutting board. Use a sharp knife to carefully slice the salmon horizontally through the center, just until the knife almost reaches the other side.

5

SPOON stuffing into the center of the fillets.

6

Carefully transfer the salmon to the baking dish. Sprinkle with salt and pepper.

7

BAKE salmon on the center rack of the oven for 20-30 minutes. If the fillets started out thinner than 1 inch, it should take 20-25 minutes.

Mediterranean Stuffed Salmon