This was absolutely delicious! This looks like such a fancy meal but really only takes about 25 minutes to throw together.
- 2 5oz salmon fillets
- 1/4 cup sun-dried tomatoes in oil, chopped
- 1/4 cup basil, chopped
- 2 cups spinach, chopped
- 1/2 cup crumbled feta (I prefer using the large blocks and breaking up the pieces so you make sure you get nice big chunks instead of the tiny pre-crumbled kind)
- olive oil spray
- salt and pepper to taste
- optional: additional feta for topping
Preheat oven to 375 degrees.
Lay salmon fillets, skin side down, on a cutting board. Using a sharp knife, cut fillets in half, making sure to not cut all the way through, like you would cut a burger bun in half. If you accidentally cut through, it's fine, you can pile the stuffing on the bottom and just put the other piece on top.
Heat a pan over medium heat and spray with olive oil. Add chopped sun-dried tomatoes and saute for 1 minute. Add chopped basil and spinach and stir until wilted. Turn off heat and add crumbled feta.
Place salmon fillets, skin side down in a glass baking dish. Evenly distribute filling between the two butterflied salmon fillets. Fold the top piece down, spray with olive oil and sprinkle with salt and pepper.
Bake in the oven for 15 minutes. Remove from oven, top with additional feta and put back in the oven for another 3-5 minutes, until salmon is cooked through and feta is melted. If you don't want to top with feta just bake the salmon for 17-20 minutes or until cooked through.
Remove from oven and serve with a slice of lemon. Enjoy!