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SALMON: Stuffed Baked Salmon

Main Courses


  • ¼ cup of our pitted Gordal Olives, chopped
  • 1 red onion, finely chopped
  • 4 ounces of chopped sundried tomatoes (about half a jar)
  • 3 ounces of spinach
  • ¼ cup feta cheese
  • salt, to taste
  • black pepper, to taste
  • 3 tablespoons Calabrian Pesto Olive Oil
  • 4 6-ounce fillets of skinless salmon


  1. Preheat oven to 375oF. Cover a baking sheet with foil; set aside.
  2. In a bowl, combine Gordal Olives, onions, sundried tomatoes, spinach and feta cheese.
  3. Cut salmon in the center horizontally to create a pouch; rub salmon along the inside and outside with 3 tablespoons of Calabrian Pesto Olive Oil; 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.