Stuffed Salmon

How has your weekend been so far? Good, I hope! Yesterday I had to run some errands like returning something at the mall and placing orders for flooring, etc. Home ownership/renovation errands galore over here.

I’ve got plans to go apple picking today with some friends! Hopefully that will turn out well – you can follow my Instagram stories because I’ll probably have some stories from my apple picking adventures on there.

Today, I’m sharing this stuffed salmon recipe that I’ve made via Pinterest and loved! As with most of the recipes I find I basically followed the recipe I found. The only thing that I changed was that I used dried basil because I didn’t have fresh and instead of cutting open a salmon filet halfway to stuff, I sandwiched the stuffing between two pieces of salmon. I did this because my salmon filet was thin so it made more sense to use two filets instead of stuffing one. I also cut down the cooking time significantly.

For the recipe you’ll need salmon (obviously), olive oil, sun-dried tomatoes, baby spinach, basil, feta cheese, and salt & pepper.

First, drain and chop your sun-dried tomatoes. Then, cook over medium heat for a minute, stirring frequently. Next add in the baby spinach and let it wilt.

I added in the basil and then removed the pan from the heat. Add in the feta cheese and stir to combine.

As mentioned above, I spooned the stuffing on top of one of the salmon filets and then topped it with the other filet. Sprinkle the salmon with salt & pepper and put it in the oven at 375 on an greased baking sheet or dish. The recipe says to bake it for about 20-30 minutes but I actually only needed to bake mine for 8 minutes before my salmon was done. It could be because my salmon was thin, but in general I think 30 minutes is a lot for salmon!