Mediterranean Stuffed Salmon with feta, sun-dried tomatoes, and spinach. This quick and easy healthy dinner recipe only requires 4 ingredients (not counting oil and sea salt), and comes together in about 40 minutes.

Mediterranean Stuffed Salmon on a parchment lined baking dish, fresh out of the oven and ready to eat.

This impressive yet simple stuffed salmon recipe is one of the most popular dinner recipes on my site!

The ease of preparation, big flavors, and the fact that it is so nourishing and healthful are the biggest highlights that make this recipe so attractive.

If you’ve never tried stuffed salmon, I highly suggest it!

The end result is a nice and tender, moist salmon paired with incredibly tasty filling. It is great for a date night meal, yet comes together quickly so you can make it any night of the week!

Meal preppers, you’ll love making a big batch of this Mediterranean Stuffed Salmon ahead of time to eat on throughout the week.

If this is your first time stuffing salmon, no sweat! I have included a photo tutorial below to make this delicious recipe so simple to prepare.

This easy salmon recipe comes off as being fancy when really it is quite simple!

With a handful of basic ingredients, we’re met with a mouth-watering delicious dinner!

Ingredients for Stuffed Salmon:

Fresh Salmon Filets

Sun-Dried Tomatoes

Baby Spinach

Feta Cheese

What Type Of Salmon Should I Use?:

You can really use any salmon you like, although I love using sockeye. Sockeye fillets tend to be thinner than Atlantic or King Salmon, which makes them ideal for stuffing (a thicker salmon fillet becomes very thick when stuffed).

I also enjoy using sockeye salmon because it is very lean and in this way the stuffing helps generate flavor.

Recipe Customizations:

  • Add fresh basil, parsley, and/or oregano to the filling mixture.
  • Use kale, arugula, or rainbow chard instead of baby spinach.
  • Serve with grated parmesan on top, or additional feta.
  • Replace feta cheese with cheese of choice, such as gorgonzola, gouda, gruyere, cheddar, and/or mozzarella.

Now that we’ve covered the basics, let’s go over how to make stuffed salmon.

How to Make Mediterranean Stuffed Salmon:

If you’re using frozen salmon filets, be sure to thaw them completely before starting this recipe.

Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.

Begin by preparing the filling. Give the sun-dried tomatoes a rough chop.

Then add them to a small saucepan and heat over medium on the stove top. Once the sun-dried tomatoes are sizzling, add the baby spinach and cook until spinach is wilted. Remove pan from the heat, then stir in the feta cheese and sea salt. Set aside until ready to use.

Place salmon fillets on a cutting board and slice in half hamburger-wise, leaving ¼” to ½” still attached.

Brush salmon with avocado oil (or cooking oil of choice) and sprinkle with sea salt.

Transfer salmon fillets on the parchment-lined baking sheet.

Stuff the salmon with the filling mixture. Don’t be afraid to really load it up!

Salmon stuffed with sun-dried tomatoes, feta, and spinach

Bake on the center rack of the preheated oven 25 to 30 minutes, or until salmon is cooked through.

Store leftover salmon in an airtight container in the refrigerator for up to 5 days.

What To Serve With Salmon:

In general, rice, pasta, vegetables, and salad are great options for serving with stuffed salmon.

I suggest My Go-To Balsamic Roasted Vegetables, Pesto Quinoa Salad, Roasted Sweet Potato Salad, and/or The BEST Vegan Kale Caesar Salad.

While I get stuck in my ways when it comes to food (especially my favorite salmon recipes), I try to maintain a sense of adventure in the kitchen, which is how this Mediterranean Stuffed Salmon was born.

You’ll love the big Mediterranean flavors and the fact that the recipe is so customizable.

If you love healthy salmon recipes and are looking for different ways of preparing salmon, try out these easy salmon recipes.

More Easy Healthy Salmon Recipes:

Enjoy this easy, healthy dinner recipe!

Mediterranean Stuffed Salmon on a large rimmed baking sheet, fresh out of the oven with a fork taking a bite out of it.

Mediterranean Stuffed Salmon

4.43 from 123 votes
Stuffed salmon recipe with sun-dried tomatoes, feta, and spinach
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 people

Ingredients

  • 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

Optional Add-Ins:

Instructions

  • Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
  • Give the sun-dried tomatoes a rough chop. Add sun-dried tomatoes to a small saucepan and heat over medium on the stove top. Once the sun-dried tomatoes are sizzling, add the baby spinach and cook until spinach is wilted. Remove pan from the heat, then stir in the feta cheese and sea salt. Set aside until ready to use.
  • Place salmon fillets on a cutting board and slice in half hamburger-wise, leaving ¼” to ½” still attached.
  • Brush salmon with avocado oil (or cooking oil of choice) and sprinkle with sea salt. Transfer salmon fillets on the parchment-lined baking sheet. Stuff the salmon with the filling mixture.
  • Bake on the center rack of the preheated oven 25 to 30 minutes, or until salmon is cooked through.
  • Serve with your favorite side dishes and enjoy.

Video

Nutrition

Serving: 1of 4 · Calories: 213kcal · Carbohydrates: 5g · Protein: 28g · Fat: 14g · Fiber: 1g · Sugar: 3g
Author: Julia
Course: Main Dishes
Cuisine: Mediterranean
Keyword: keto, low-carb, Mediterranean, paleo, salmon, stuffed salmon
Did You Make This Recipe?I want to see it! Tag @the.roasted.root on social media!

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4-Ingredient Mediterranean Stuffed Salmon - an easy paleo, keto dinner recipe that is absolutely delicious and worthy of putting on repeat

This post contains affiliate links, which means I make a small commission off items you purchase at no additional cost to you.

Julia Mueller
Meet the Author

Julia Mueller

Julia Mueller is a recipe developer, cookbook author, and founder of The Roasted Root. She has authored three bestselling cookbooks, – Paleo Power Powers, Delicious Probiotic Drinks, and The Quintessential Kale Cookbook. Her recipes have been featured in several national publications such as BuzzFeed, Self, Tasty, Country Living, Brit.co, etc.

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Questions and Reviews

    1. Ooh, I like where your head’s at, Michelle! I haven’t tried the stuffed salmon with artichokes or mushrooms, but I think either or both would be amazing! Let me know if you give it a shot! xoxo

    2. @Michelle, How about a jar of grilled peppers? Or you could always add a spoonful of tomato paste to add the sweetness that the tomatoes provide. I’ve also done this with fresh cherry/grape/baby plum tomatoes and while it’s not as rich, it’s still delicious.

  1. What an amazing idea to stuff salmon, and an even better combination of ingredients chosen for the stuffing 🙂

  2. Your recipe looks delicious and I’m about to make it! I have both basil and Italian seasoning. Should I add them in to the mixture?
    Thanks!!!!
    p.s. Love your site!!!

  3. Even though I am thin I have to eat a lot of Salmon due to the fact that I inherited my dad’s dangerous cholesterol. I would love to prepare your Stuffed Mediterranean Salmon and wonder if there is something I can substitute for the Feta because I am sensitive to dairy. Perhaps I could omit the Feta? The recipe looks mouth watering delicious. We get really wonderful Salmon here in Portland, Oregon and I have it three times a week.

    Many blessings this year and be safe and well,

    Jeanette
    PS I love receiving your emails!!! Wonderful recipes!!!
    Thank you for not posting my last name.

    1. Hi Jeanette!

      You can omit the feta! I would add chopped artichoke hearts or kalamata olives to offset the loss of volume, or you could just leave out the feta altogether and not replace it. Hope you enjoy! Thank you for the sweet note! xoxo

  4. Our family loooooooved this Mediterranean flare with this salmon. A repeat for sure!
    We pair it with a Greek salad with roasted zucchini, halved cherry tomatoes, green onions on a bed of fresh green from our garden. It was amazing!
    Thank you so much

    1. Hi Cristy!

      OOooh, I love the ide of using chicken! Yes, you can definitely do this with chicken, but I’m not sure what the proper bake time is. I would google a stuffed chicken recipe to be sure you use an accurate oven temperature and time 🙂 xoxoxoxo

  5. Love your recipes! Made this tonight and added a dash of pepper, garlic powder, and Italian seasoning to the stuffing. It never really got the brown look on the paper so I turned up the heat to 400 the last 5 minutes and turned the broiler on for 1-2 mins. Served With a side of brown rice quinoa and asparagus. Delicious! The mediterranean flavor made me crave some Kalamata olives in there ;). I appreciate you and the varieties you offer. You must work out to keep it all in balance!

  6. Wow have just made this and it is delicious.
    Made with basil and a sprinkle of parmesan on top. Roast broccoli and asparagus. Restaurant quality food. Thank you so much 😊

  7. Love this recipe!!!! The stuffing is great. I’m not big on Salmon but this is really good.

  8. My sockeye salmon is super thin, do you think I could make a slit on the top of the fillets and stuff that way? Would it work?

    1. Hi Kathy! I think that would probably work. As long as you’re able to get it to slice, you should be good to go! Depending on the thickness, you may want to bake it for less time too. 🙂 xoxo

  9. Made this tonight with a beautiful piece of sockeye I had purchased. This is company worthy – delicious, easy to make and fancy!

    1. That’s great to hear, Sandi! I’m thrilled you enjoy the recipe and I appreciate you swinging back around here to provide your feedback! xoxo 🙂

    1. Hi Jan! If you cook the salmon ahead of time, you can make it up to 5 days in advance. If you don’t bake the salmon, you can prepare it up to 24 hours in advance (leaving it raw and stuffed in a sealed container) and then bake it once you’re ready to have dinner. If you go this route, take the salmon out of the refrigerator at least 20 minutes before you’re ready to bake it so that it comes closer to room temperature. Let me know if you have any other questions!

  10. I just started a low FODMAP diet last week. It hasn’t been easy finding flavorful recipes but this one was amazing. I used mozzarella and gruyere instead of feta. Could have used less sun-dried tomatoes IMO but other than that this was perfect. I brushed the salmon with some roasted garlic olive oil and served with some “garlic” mashed potatoes. Used the roasted garlic olive oil in the potatoes as well.

    1. Hi there! I bet you could make the salmon in the air fryer and it would turn out great! I haven’t tested this recipe in an air fryer myself, but if I were to try it, I would do 400 degrees for 8 to 12 minutes (depending on the thickness of the salmon filets). I would use a meat thermometer to check the temperature of the salmon filets to verify they’re cooked through and also to ensure they don’t become over-cooked 🙂 Hope this helps!! xo

  11. Excellent! I don’t like sun-dried tomatoes and I didn’t have fresh tomatoes, so I subbed onion and garlic in the spinach and added Kalmata olives and walnuts. This is now a regular in the rotation. Thank you for a great recipe!

    1. Ooh, your changes sound amazing! I’ll have to try that too. Thanks so much for sharing your experience, Chandra! xo

    1. Hi Gina! Absolutely! Just note that the bake time might be slightly different depending on the weight and thickness of the salmon. The best bet is to use a meat thermometer to check for doneness. The optimal final temperature for salmon is 145 degrees F. Enjoy! xo