Updated: Apr 1
2x 1½ pounds salmon filets
⅓ cup sun dried tomatoes, chopped
3 cups baby spinach, cleaned
1 cup fresh basil leaves, chopped
1 tbsp olive oil
Salt and pepper
½ cup feta cheese crumbles
Preheat oven to 375° F.
Add olive oil to a skillet over medium heat. Add chopped sun dried tomatoes and cook until fragrant.
Add spinach to the skillet. Stir occasionally until the leaves have cooked down.
Add the feta crumbles to the pan and continue to stir into the spinach mixture until combined.
Prepare salmon by slicing through the middle to make a pocket for the filling. Don't slice all the way through, leave enough to hold the top and bottom pieces together. (If your salmon is too thin to slice in half, then you can fold it over the mixture instead)
Add spinach mixture to the inside of the salmon.
Transfer salmon to a backing pan and top with salt and pepper.
Cook salmon for 20-30 minutes. Cooking time may vary depending on the thickness of the filet.