Mediterranean Monday: Mediterranean Stuffed Salmon

Dear Friends,

It’s a frigid, beautiful January day and the ground outside my Southeast Missouri home is blanketed in white! The sun is hiding again today, but my home is bright with the light reflecting on the snow. I despise the cold, but the snow is beautiful and I wish it could linger for more than a couple of days before it melts away!

This is the last day of my three day weekend, and I’m spending it writing to you to share another favorite dish of mine. Salmon is one of my favorite sources of protein and Omega-3 fatty acids, and it can be prepared in infinite ways. But one of my favorites is stuffed with spinach, tomatoes, and feta cheese! I made this last weekend, when my boys were at their dad’s and I was home. I made it Friday night and had leftovers all weekend, so I didn’t have to cook again until Monday! I just heated a serving of this yummy salmon, tossed a salad, and I was ready to eat!

So without further adieu, I give you–Mediterranean Stuffed Salmon

Ingredients:

  • 1lb filet of fresh salmon
  • 1/2-1 cup of fresh spinach, chopped
  • 1/2 cup halved cherry tomatoes
  • 1/4 cup halved kalamata olives
  • 1/4-1/2 cup feta cheese crumbles
  • 1tsp minced garlic
  • fresh oregano and basil, minced; or 1/2-1tsp dried if you don’t have fresh
  • salt and pepper to taste

Directions:

  1. Preheat oven to 425 degrees. Spray shallow baking dish with cooking spray, place salmon in the dish and set aside.
  2. On a cutting board, chop the spinach, tomatoes, olives and fresh herbs, reserving a bit of the fresh herbs to sprinkle on top of the salmon. Toss them all together in a bowl with the feta cheese and garlic, and sprinkle with some salt and pepper.
  3. Cut a slit down the center of your salmon. My filet was a bit odd-shaped, being thin on one side and very thick on the other, so I cut a slit down the thick side. You will want to butterfly the filet, cutting into the sides from the open slit so that the stuffing can fill it up.
  4. Insert the stuffing into the slit until it starts to overflow. Sprinkle the salmon with salt, pepper, and remaining herbs. Place dish into the oven, uncovered, for about 12-15 minutes for a one-inch filet. Mine was pretty thick, so it took closer to 20 minutes to cook through.
  5. Let cool for about 10 minutes so the stuffing can settle, then slice and serve! My favorite way to serve it is over a bed of brown rice, with a tossed salad on the side.

This colorful dish was almost too pretty to eat–and it tastes just as wonderful as it looks! I definitely recommend buying fresh, never frozen salmon. The flavor is truly unmatched compared to the filets you buy in the freezer section. The same goes for the produce–frozen spinach or canned tomatoes would work in this recipe if need be, but you just can’t beat the flavor of fresh food!

Are you hungry yet? Bon appetite!

Love,
Loren

salmon plate2

 

 

Author: Loren Miller

I'm a Midwestern woman living my best and healthiest life, fueled by passion and caffeine. I follow the Mediterranean diet, I'm a yoga newbie, and a hiker and general explorer of the outdoors. I adore fashion and dressing up, and finding amazing, quality designer pieces through thrift shopping. Most all of my outfits have at least one thrifted item--saving my wallet and the planet one designer top at a time <3

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