Feta & Sun-Dried Tomato Stuffed Salmon with Lemon Garlic Oil
Ingredients:
4 salmon fillets, skinless
150 g feta cheese, crumbled
1/3 cup sun-dried tomatoes, finely chopped
1 tbsp fresh oregano, chopped
12 asparagus spears, trimmed
3 tbsp extra virgin olive oil
2 cloves garlic, minced
Zest and juice of 1 lemon
Salt and freshly cracked black pepper
Extra sun-dried tomatoes and oregano leaves, for garnish
Directions:
Preheat oven to 190°C (375°F).
Pound salmon fillets gently to an even thickness.
In a bowl, mix feta, sun-dried tomatoes, and oregano.
Place 2–3 asparagus spears on each fillet, add filling, then roll tightly.
Secure with toothpicks if needed and place seam-side down in a baking dish.
Warm olive oil gently with garlic and lemon zest; remove from heat and stir in lemon juice.
Drizzle sauce over salmon and season with salt and pepper.
Bake for 15–18 minutes until salmon is just cooked through.
Garnish with extra sun-dried tomatoes and fresh oregano before serving.
Prep Time: 20 minutes | Cooking Time: 18 minutes | Total Time: 38 minutes
Kcal: 420 kcal | Servings: 4 servings