Ingredients
– 1 pound sockeye salmon fillet, cut into four 1/4-pound fillets
– 1/2 cup sun-dried tomatoes, drained
– 3 cups baby spinach
– 1/2 cup crumbled feta cheese
– Sea salt, to taste
– Optional Add-Ins: 1 cup fresh basil, 2 teaspoons Italian seasoning
Instructions
1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Roughly chop the sun-dried tomatoes and place them in a small saucepan. Heat over medium heat until they start sizzling.
3. Add the baby spinach to the pan and cook until it wilts. Remove from heat.
4. Stir in the feta cheese and a pinch of sea salt into the spinach and tomato mixture, then set aside.
5. Place the salmon fillets on a cutting board. Make a horizontal cut in each fillet, leaving about 1/4 to 1/2 inch attached.
6. Brush the outside of the salmon fillets with avocado oil and sprinkle with sea salt.
7. Transfer the fillets to the prepared baking sheet.
8. Stuff each salmon fillet with the spinach and tomato mixture.
9. Bake the salmon in the center of the oven for 25 to 30 minutes, or until the salmon is fully cooked through.
10. Enjoy your meal!