Feta & Sun Dried Tomato Stuffed Salmon
This stuffed salmon recipe features tender, flakey salmon filets stuffed with a rich, herbaceous mixture of feta, sun dried tomatoes, garlic, and parsley. Quick and easy to prepare, it’s a showstopping meal perfect for special occasions and date nights yet easy enough for a weekday.
Showstopping Stuffed Salmon with Feta & Sun Dried Tomatoes
I love a good salmon recipe, incorporating it into my dinner rotations at least once a week with simple options like my salmon in cream sauce, salmon with orange glaze, and teriyaki salmon bowls.
However, this stuffed salmon with feta & sun dried tomatoes has recently become a go-to when I want something that’s a little more elevated without being overly complicated. With minimal prep time and a quick cooking time, it’s virtually failproof and couldn’t be easier to make. One bite, and you’ll feel like you’re at a fancy gourmet restaurant!
Jump to:
- Showstopping Stuffed Salmon with Feta & Sun Dried Tomatoes
- Stuffed Salmon Ingredients and Notes
- How to Make This Feta & Sun Dried Tomatoes Stuffed Salmon Recipe
- Serving Suggestions
- How to Store
- Frequently Asked Questions
- For more salmon recipes, check out my:
- More Popular The Fit Peach Recipes
- Recipe
- Reviews
Stuffed Salmon Ingredients and Notes
For the Salmon
- Salmon - You’ll need four salmon filets roughly 6 ounces in size. Fresh wild-caught salmon filets are best, but farm-caught works too! Leave the skin on as it makes the salmon easier to cook.
- Spices - Salt, paprika, and black pepper enhance the savory flavor and add extra depth with just a touch of spice.
For the Filling
- Feta cheese - Use crumbled feta or sliced pieces to form the base of the stuffing, creating a salty, briny flavor and creamy consistency.
- Sun dried tomatoes - These are ripe tomatoes that dry in the sun. They’re tart, tangy, and slightly sweet.
- Parsley - Adds bright, peppery notes that balance some of the heaviness.
- Oil - I prefer the strong flavor of olive oil, but avocado oil will also work.
- Garlic - For the best taste, use whole cloves, and mince them yourself.
- Lemon - The acidity adds a bright, refreshing flavor. Freshly squeezed is best!
How to Make This Feta & Sun Dried Tomatoes Stuffed Salmon Recipe
Step 1: Prepare the salmon. Preheat the oven to 400 F. Then, slice a “pocket” into one of the sides of each salmon. It’s best to use the thicker side and only cut about ¾ of the way through. Place each salmon filet on a lined baking sheet skin side down, and sprinkle them with salt, paprika, and black pepper. Gently rub the seasonings into the skin, and set the pan aside.
Step 2: Make the filling. In a separate whole, add the feta, sun dried tomatoes, parsley, olive oil, garlic, and lemon juice. Mix well to combine.
Step 3: Stuff the salmon. Use a spoon to scoop about 2 tablespoons of the filling mixture into the pocket of each salmon filet.
Step 4: Cook. Transfer the baking sheet to the oven, and bake for 10-14 minutes or until the salmon is opaque pink all over. Serve warm, and enjoy!
Serving Suggestions
I love to serve this feat and sun dried tomato stuffed salmon recipe over a bed of rice, pasta, cauliflower rice, spaghetti squash, or even a couscous summer salad.
It’s also great with sides like oven roasted acorn squash, garlic rosemary mashed potatoes, air fryer roasted cauliflower, or crispy smashed fingerling potatoes. No matter what you pair it with, you really can’t go wrong!
How to Store
Store leftovers in an airtight container in the fridge for up to 3 days. When ready to enjoy, heat the salmon in a skillet over medium heat. Or, warm in the microwave in 10-second intervals until warm, and enjoy.
Frequently Asked Questions
Yes, salmon skin is not only safe to eat but also provides a good source of omega-3 fatty acids. I also love the slightly crispy consistency.
The white stuff that you might see loose from salmon as it cooks is a type of protein known as albumin. It’s flavorless and completely safe to eat.
You’ll know your salmon is done cooking when it’s opaque pink, flakes easily with a fork, and reaches an internal temperature of around 145F when measured with a meat thermometer.
For more salmon recipes, check out my:
PS : If you make this recipe, be sure to leave a star review and comment below! Also be sure to follow along with me on Instagram and Pinterest to stay up to date on all tasty recipes here at The Fit Peach!
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Recipe
Stuffed Salmon Recipe
Equipment
Ingredients
For the salmon
- 4 filets salmon - 4-6 oz each
- ½ teaspoon sea salt - divided
- ½ teaspoon paprika
- ⅛ teaspoon tsp black pepper
For the filling
- ½ cup feta cheese - crumbles or pieces
- ¼ cup sun dried tomatoes - chopped
- 2 tablespoon parsley - finely chopped
- ½ tablespoon olive oil
- 2 garlic cloves - miced
- 1 lemon - juiced
Instructions
- Prepare the salmon. Preheat the oven to 400 F. Slice a “pocket” into one of the sides of each salmon. It’s best to use the thicker side and only cut about ¾ of the way through the salmon filet. Place each filet on a lined baking sheet, skin side down. Sprinkle the sea salt, paprika, and black pepper over each filet and gently rub into the skin. Set the pan aside.4 filets salmon, ½ teaspoon sea salt, ½ teaspoon paprika, ⅛ teaspoon tsp black pepper
- Make the filling. In a separate bowl add the feta crumbles, sun dried tomatoes, parsley, olive oil, garlic, and lemon juice. Mix well to combine.½ cup feta cheese, ¼ cup sun dried tomatoes, 2 tablespoon parsley, ½ tablespoon olive oil, 2 garlic cloves, 1 lemon
- Stuff the salmon. Use a spoon to scoop about 2 tablespoon of the filling into the pocket of each salmon filet.
- Cook. Transfer the baking sheet to the oven and bake for 10 - 14 minutes, depending on thickness of the salmon, until the salmon is opaque pink all over. Serve warm and enjoy!
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