Stuffed Baked Salmon

Tender salmon fillets get sliced into pockets and packed with a briny, Mediterranean filling of olives, sundried tomatoes, spinach, and feta. It is a showstopper that bakes in well under an hour.

Ingredient Spotlight. Our Spicy Calabrian Pesto Infused Olive Oil rubs the salmon inside and out with a bright, herbaceous basil-and-chili warmth. It seasons the fish and echoes the salty, savory filling in every bite.

Ingredients

• ¼ cup of pitted Deliza Gordal Olives, chopped
• 1 red onion, finely chopped.
• 4 oz of chopped sundried tomatoes (about half a jar)
• 3 oz of Spinach
• ¼ cup Feta cheese
• Salt
• Black pepper
• 3 tablespoons of North Conway Olive Oil Company Spicy Calabrian Pesto Infused Olive Oil
• 4 – 6oz fillets of skinless salmon

Instructions

1. Preheat oven to 375 degrees F. Cover a baking sheet with foil– set aside
2. In a bowl mix Gordal Olives, onions, sundried tomatoes, spinach and fetta cheese.
3. Cut salmon in the center horizontally to create a pouch, rub salmon with 3 tablespoons of Spice Calabrian Pesto Infused Olive Oil along the inside and outside, season with salt and pepper. Stuff with mixture of olives, spinach, onion, feta cheese, sundried tomatoes.
4. Arrange fillets of salmon on baking sheet and bake until salmon is cooked through about 30-40 minutes.
5. Serve hot over rice.

Chef's Notes

• Cut a deep, even pocket without slicing all the way through so the filling stays tucked inside as the salmon bakes.
• The olives, feta, and sundried tomatoes are already salty, so season the fish with a light hand and taste before adding more.

Make It Yours

• No heat, no problem: use our Basil Olive Oil for the same herby lift without the chili warmth.
• Serve it over a bed of orzo or couscous instead of rice, and finish with a squeeze of fresh lemon.

Allergens: Contains fish (salmon) and dairy (feta).

Shop our Spicy Calabrian Pesto Infused Olive Oil at the shop.