Sun-Dried Tomato Stuffed Salmon or Chicken

Haley Herridge
by Haley Herridge
4 people
40 min

Need a lighter, easy, but gourmet dinner option? This dish is LOADED with flavor and leaves you satisfied, without feeling blaaa after dinner! My personal favorite version of this dish is the Salmon. Have this on the table for your family fast! Feta, sun-dried tomato, spinach, shallot cream sauce, you can't go wrong with this one! Your friends and family will think they are eating at a gourmet restaurant, and it will be one of the easiest dinners you have ever prepared! Win Win!! Pair with orzo, rice, or quinoa for a completed dish, and finish up with a light dessert like a pavlova for a dinner party they won't forget! Enjoy friends!

Sun-Dried Tomato Stuffed Salmon or Chicken
Recipe details
  • 4  people
  • Prep time: 10 Minutes Cook time: 30 Minutes Total time: 40 min
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Stuffing for Salmon or Chicken
  • 8 oz feta
  • olive oil
  • 2 shallots minced
  • 1 cup Sun-dried tomatos in the jar chopped
  • 2 tsp minced garlic
  • 4 oz fresh spinach
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 3-4 Salmon Filets or Boneless Skinless Chicken Breast You can do all Salmon, all chicken, or a mix of both.
  • pesto for optional topping
Shallot-Thyme Cream Sauce
  • 1 1/2 cups heavy cream
  • 1 tbsp salted butter
  • 2 thyme sprigs whole
  • 1 whole shallot peeled and cut in half
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp nutmeg
Stuffed Salmon or Chicken
Preheat your oven to 425 degrees for salmon and 375 for chicken.
Prepare the filling - Heat 1/2 tbsp of olive oil In a skillet over medium heat. Add the minced shallot, sun-dried tomatoes, minced garlic, salt and pepper. Saute until shallot is golden. Add the 4 ounces of spinach to the skillet. Cook until all of the spinach is wilted.
In a medium bowl, pour the sun-dried tomato- spinach mixture. Pour the 8 ounces of feta in the bowl. Mix to combine, set aside.
Prepare your meat- on a cutting board place your chicken breast or salmon skin side down. Make sure to use separate cutting boards for different meats. Rub each piece of meat with olive oil and a sprinkle of salt and pepper.
Using a knife cut a pocket in the center of the meat going vertical. Make sure not to cut all the way through or through the skin.
Spoon the stuffing into the pocket letting it overflow. Refer to the image to see how it should look.
Line 1 or 2 baking dishes with foil and place stuffed salmon in one and stuffed chicken in the other.
For Salmon bake for 18-20 minutes at 425 degrees or until the internal temperature reaches 165 degrees. For Chicken bake for 25-30 min at 375 degrees or until the internal temperature reaches 165 degrees.
Serve with Shallot-Thyme Cream Sauce on the side or a pesto sauce drizzle!
Shallot-Thyme Cream Sauce
In a medium sauce pan, mix the heavy cream, butter, whole thyme sprigs, whole shallot peeled and cut in half, salt, pepper and nutmeg.
Heat over medium-high until until it reaches just under a bowl. Once bubbly, turn to low heat. Let simmer 15 minutes.
Strain the cream sauce into a small pitcher or gravy boat for serving. Discard the large shallot and thyme sprig pieces. Serve with meat and ENJOY!
Haley Herridge
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