For a recipe that is both healthy and quick n’ easy, Mediterranean Stuffed Salmon is just right. Face it, between a busy lifestyle and chores, who really feels like cooking all the time? Not me! On those days, I’m always looking for something quick to make. Add simple vegetables to Mediterranean Stuffed Salmon and you’ve not only got yourself a healthy meal but a hearty one as well. And if you are feeding others, they will leave the dining table very pleased.
Mediterranean Stuffed Salmon can be made on the grill, in the oven, or on the stove top. I prefer the stove top because it cooks so quickly. I recommend using a cast iron skillet for this dish as it can bear high heat, which you will want to for creating crispy skin.
Ingredients
For the herb mixture:
- •60 ml (1/4 cup) finely chopped fresh parsley leaves
- •45 ml (3 tablespoons) finely chopped fresh basil
- •30 ml (2 tablespoons) finely chopped fresh oregano
- •3 garlic cloves, minced
- •5 ml (1 teaspoon) Himalayan pink salt
- •Cracked black peppercorns, to taste
- •15 ml (1 tablespoon) olive oil
For the stuffed salmon:
- •Four 113-170 grams (5-6 ounce) salmon fillets
- •60 grams (2 packed cups) fresh spinach leaves
- •237 ml (1 cup) ricotta or crumbled mozzarella cheese
- •5 ml (1 teaspoon) plus 30 ml (2 tablespoons) olive oil
- •Salt and pepper
For the vegetables:
- •15 ml (1 tablespoon) olive oil
- •237 ml (1 cup) Campari tomatoes (sliced in quarters)
- •156 ml (2/3 cup) pitted green California olives, halved
- •Half an English cucumber, halved lengthwise, cut in 1.3 cm (1/2 inch) slices
- •Juice of 1 lemon
- •118 ml (1/2 cup) crumbled feta cheese
Preparation
- For the herb mixture: In a small mixing bowl, combine all the ingredients and mix well. Set aside.
For the stuffed salmon: Cut a small pouch into thick side of salmon, being careful to not cut through to other side. Grind or finely chop one-third of the herb mixture, and mix with the spinach and ricotta or mozzarella. Stuff this into the salmon. Coat salmon with 5 ml (1 teaspoon) olive oil and season to taste with salt and pepper.
Place a large skillet over high heat, and add 30 ml (2 tablespoons) olive oil. When the oil is shimmering, place the salmon, skin side down, into then pan. Let it cook undisturbed until the underside is crisp, 3-5 minutes. Gently turn salmon over and allow to cook another 2-4 minutes. Transfer to a serving platter and keep warm.
For the vegetables: Return the skillet to medium heat and heat 15 ml (1 tablespoon) olive oil. Add the tom,atoes, olives, and cucumber, and cook until the tomatoes are heated and wilting, 5-7 minutes. Add lemon juice and most of the remaining herbs, saving some of the herbs for garnish. To serve, spoon the vegetables over the salmon, sprinkle with feta cheese, and garnish with remaining herb mixture.