last updated on October 30, 2026
For at least the last 10 years of my life, whenever people have asked me what my favorite meal is, I have always said stuffed salmon. If that doesn’t tell you something about this recipe, I don’t know what will.
Fish is divine. I absolutely love fish. Not only is it delicious, but it is so healthy for your body. I am allergic to shellfish – shrimp, crab, lobster, etc – which has always been a tragedy, but I can eat fish, so I think I like it extra to make up for the fact that I can’t eat all seafood. But boy, is it good. And this salmon recipe is no exception!
Not only is this recipe crazy delicious, but it is also really easy. Dump a pile of spinach into a saucepan and sautè it for a few minutes. Cut it into smaller chunks, then throw it into a bowl with pesto, sun-dried tomatoes, feta cheese, and pine nuts. Mix it all together, stuff it into the salmon, and throw it into the oven! And just like that, it’s done.
Let’s just take a hot minute to think about this flavor combination. Delicate, rich, buttery salmon stuffed with pesto, sun-dried tomatoes, spinach, and feta. Sweet mercy. It all works perfectly together.
As excited as I know you are to make this recipe right now, be sure not to overcook the salmon. One of my biggest pet peeves is overcooked salmon. It RUINS it. Okay, maybe that was an exaggeration, but seriously, salmon is perfect when it is still a little pink. Overcooking it makes it dry and tough! So be wary of that.
When I make this recipe at home, I always cook it in my dad’s Traeger. For those who may not know, a Traeger is a wood pellet grill. It adds a delicious taste to anything cooked in it, but it is in no way necessary for this recipe! It can also be cooked in the oven or on a normal grill.
The salmon can be eaten plain, but if you want to take it to the next level, you can pair it with your favorite sauce. My current favorite to go with stuffed salmon is a pineapple-habanero sauce available at Costco. It has a subtle kick, but it’s the perfect amount. OH MY, the salmon with that sauce is to die for. Another family favorite is a raspberry chipotle sauce. As you can tell, our favorites to pair with this salmon are sweet chipotle sauces that give it a nice kick. Try whatever makes you happy. Cause no matter what, this salmon WILL MAKE YOU HAPPY.
STUFFED SALMON
INGREDIENTS
- 4 salmon fillets
- 6 oz baby spinach (about 6 cups)
- 3 tbsp basil pesto
- 3 tbsp sun-dried tomatoes
- 2 tbsp almonds
- 2 tbsp feta cheese
- salt and pepper to taste
DIRECTIONS
Preheat oven to 300 degrees.
Sautè spinach in a saucepan until cooked. Press out the excess water and chop into smaller chunks.
Add spinach, pesto, sun-dried tomatoes, pine nuts, and feta cheese to a bowl and mix.
Carefully slice a pocket into the fillets, being sure not to get too close to the edges.
Fill each pocket with one-fourth of the stuffing.
Sprinkle with seasoning of choice (salt and pepper work fine).
Cook in the oven for 20-22 minutes, or until salmon is cooked.
ENJOY.
tuscan stuffed salmon
Ingredients
- 4 salmon filets
- 1 tbsp olive oil
- 6 oz baby spinach (about 6 cups)
- 3 tbsp basil besto
- 3 tbsp sun-dried tomatoes
- 2 tbsp almonds
- 2 tbsp feta cheese
- salt and pepper, to taste
Instructions
- Preheat the oven to 300F.
- Add 1 tbsp of olive oil to a skillet over medium heat. Add in the spinach and sauté until just wilted, about 2-3 minutes.
- When the spinach is finished cooking, press out the excess water with a paper towel or dish towel. Chop the spinach into smaller chunks.
- To a medium-sized bowl, add the spinach chunks, pesto, sun-dried tomatoes, pine nuts, and feta cheese. Mix until combined.
- Carefully slice a pocket into each salmon filet, being sure not to get too close to the edges.
- Fill each pocket with one-fourth of the stuffing mixture.
- Sprinkle each filet with salt and pepper.
- Arrange salmon filets on a parchment-lined baking sheet. Cook in the oven for 20-22 minutes, or until the salmon has cooked through.
What’d you think? I’d love to hear your thoughts or if you have any questions!