A Heart-Healthy Salmon Recipe You’ll Want on Repeat

If you’re looking for a meal that feels gourmet but is surprisingly simple to make, this Mediterranean stuffed salmon checks all the boxes. Packed with nutrient-rich ingredients like spinach, sun-dried tomatoes and feta cheese, it delivers bold flavor while supporting a balanced, heart-healthy way of eating.

This recipe is also incredibly versatile, making it easy to tailor to your taste preferences or dietary needs. Whether you’re cooking for a quick weeknight dinner or a special occasion, this dish brings together wholesome ingredients and satisfying flavor in a way that feels both nourishing and indulgent.

Ingredients

• 1 1-pound sockeye salmon fillet, cut into 4 (1/4-pound) 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

• 1 cup fresh basil
• 2 teaspoon Italian seasoning

Directions

• Preheat the oven to 350 degrees 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 stovetop. 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 one-fourth to one-half inch still attached.
• Brush salmon with avocado oil (or cooking oil of choice) and sprinkle with sea salt. Transfer salmon fillets to 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.

Customization Tips

• 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 cheese.
• Replace feta cheese with cheese of choice, such as gorgonzola, gouda, gruyere, cheddar and/or mozzarella.

This recipe was originally published on The Roasted Root.