4salmon fillets (6 oz each)skinless, pin bones removed
kosher salt and black pepperto taste
Stuffing
1Tbspextra virgin olive oil
1clovegarlicminced
5ozbaby spinachwilted and drained
0.33cupfeta cheesecrumbled
2Tbspsun-dried tomatoeschopped
1lemonzested and juiced
fresh dillchopped, for garnish
Instructions
Prep Filling
Heat olive oil in a skillet over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds.
Add spinach and cook, stirring constantly, until just wilted, about 2 minutes. Remove and drain any excess liquid.
Transfer spinach mixture to a bowl; stir in crumbled feta, chopped sun-dried tomatoes, lemon zest, and half the lemon juice until combined.
Assemble and Bake
Preheat the oven to 375°F (190°C). Line a baking dish with parchment paper.
Season salmon fillets with salt and pepper and place skin-side down in the dish.
Cut a pocket into each fillet and fill with the spinach-feta mixture, dividing evenly.
Drizzle remaining lemon juice and a bit more olive oil over the fillets.
Bake until the edges are opaque and the center is slightly translucent, about 18–20 minutes.
Garnish with chopped dill and let rest for 2 minutes before serving.
Notes
These salmon fillets can be assembled a day ahead to streamline dinner prep.Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 1 month.Always wash utensils and cutting boards thoroughly after handling raw fish to prevent cross-contamination.