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To make savory stuffed salmon, you need a few key ingredients. Here’s the list:

Stuffed Salmon

Discover the mouthwatering Savory Stuffed Salmon Recipe that will elevate your dinner game! This easy-to-follow recipe features succulent salmon fillets filled with a delectable mix of quinoa, spinach, feta, and sun-dried tomatoes. Perfect for impressing family and friends, every bite bursts with flavor. Click through to explore the full recipe and tips to make this dish a standout at your next gathering!
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Ingredients
  

4 salmon fillets, skin-on

1 cup cooked quinoa

1 cup fresh spinach, chopped

1/2 cup feta cheese, crumbled

1/4 cup sun-dried tomatoes, chopped

2 tablespoons fresh dill, chopped

1 lemon, zested and juiced

2 tablespoons olive oil

Salt and pepper, to taste

Lemon slices, for garnish

Instructions
 

Preheat your oven to 375°F (190°C).

    In a mixing bowl, combine the cooked quinoa, chopped spinach, feta cheese, sun-dried tomatoes, dill, lemon zest, and lemon juice. Stir well until the mixture is cohesive. Season with salt and pepper to taste.

      Place the salmon fillets on a cutting board, skin side down. Using a sharp knife, make an incision down the center of each fillet to create a pocket for stuffing.

        Carefully stuff each salmon fillet with the quinoa mixture, using a spoon to gently pack it in.

          Heat olive oil in a large oven-safe skillet over medium heat. Once hot, add the stuffed salmon fillets, skin side down. Cook for about 3-4 minutes until the skin is crispy.

            Carefully flip the fillets over and transfer the skillet to the preheated oven. Bake for an additional 10-12 minutes, or until the salmon is cooked through and flakes easily with a fork.

              Remove from the oven and let it rest for a minute. Garnish with fresh lemon slices before serving.

                Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4

                  - Presentation Tips: Serve the stuffed salmon fillets on a bed of sautéed asparagus or a fresh garden salad for a colorful plate. Drizzle with a light olive oil vinaigrette for extra flavor.