Mediterranean Stuffed Salmon with Spinach, Olives, & Feta
Mediterranean stuffed salmon with spinach, olives, feta, and toasted pine nuts is a flavorful, healthy dinner ready in 30 minutes. Elegant enough for guests, easy enough for a weeknight.
Servings 4
Calories 508kcal
Ingredients
- 4 thick salmon fillets 6 oz each, skin-on
- 3 tablespoons olive oil divided
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 3 cups baby spinach
- 3 garlic cloves minced
- ⅓ cup kalamata olives roughly chopped
- ¼ cup sun-dried tomatoes in oil drained and chopped
- ½ cup crumbled feta cheese
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- ½ teaspoon dried oregano
- ½ teaspoon crushed red pepper flakes
- ⅓ cup pine nuts toasted
- 2 tablespoons fresh basil or parsley chopped (for serving)
- 1 lemon sliced into rounds (for serving)
Instructions
- Preheat oven to 350°F. Line a rimmed baking sheet with parchment paper and drizzle with 1 tablespoon olive oil.
- Toast the pine nuts in the oven on a small baking sheet until golden and fragrant, about 5–6 minutes. Transfer immediately to a plate to cool. Increase oven temp to 400°F.
- Make the filling by heating 1 tablespoon olive oil in a large skillet over medium heat. Add garlic and cook 30 seconds until fragrant. Add spinach and cook, tossing, until just wilted, about 2 minutes. Remove from heat, cool slightly, and squeeze out any excess moisture.
- Mix the stuffing by combining the wilted spinach and garlic with olives, sun-dried tomatoes, feta, lemon juice, lemon zest, oregano, and red pepper flakes. Stir gently to combine.
- Stuff the salmon by patting fillets dry and seasoning all over with salt and pepper. Cut a deep horizontal pocket into the thickest side of each fillet. Spoon filling generously into each pocket, pressing gently to close.
- Roast on the prepared baking sheet, drizzled with the remaining 1 tablespoon olive oil, until salmon flakes easily with a fork, about 14–16 minutes.
- Finish and serve by scattering toasted pine nuts over the top and finishing with fresh herbs. Serve immediately with lemon rounds alongside.
Notes
Make ahead: The spinach-feta filling can be prepared up to 24 hours in advance and stored in an airtight container in the refrigerator. Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a 300°F oven for 8–10 minutes to avoid drying out the salmon.
Substitutions: Swap kalamata olives for green olives or capers, or use goat cheese in place of feta for a milder flavor.
Pat your salmon fillets completely dry before stuffing and seasoning - this helps the fish get a better sear and prevents excess moisture from making the filling watery during roasting.
Nutrition
Serving: 1filet | Calories: 508kcal | Carbohydrates: 9g | Protein: 40g | Fat: 36g | Saturated Fat: 7g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 16g | Cholesterol: 110mg | Sodium: 1083mg | Potassium: 1203mg | Fiber: 3g | Sugar: 1g | Vitamin A: 2405IU | Vitamin C: 29mg | Calcium: 163mg | Iron: 3mg
