2 half-pound salmon fillets (or a 1-pound salmon fillet)
1 tablespoon olive oil
1/3 cup sun-dried tomatoes, drained and chopped
3 cups baby spinach, loosely packed
1 cup fresh basil leaves, chopped
1/2 cup feta cheese crumbles
Sea salt and pepper, to taste
Preheat the oven to 375 F, and spray an oven-safe cooking dish with oil.
Use a paper towel to dab some of the oil from the sun-dried tomatoes before placing them on a cutting board and chopping them.
Add the oil and chopped sun-dried tomatoes to a skillet over medium heat. Cook for 1 minute, stirring occasionally or until fragrant.
Add the baby spinach and chopped basil leaves to the skillet. It’s OK if the skillet seems very full — the leaves will wilt and cook down. Stir occasionally until the leaves have completely wilted, about 3 minutes.
Turn off the cooking element, and remove the skillet from the heat. Add the feta cheese and stir until well combined with the other ingredients.
Place salmon fillets (or fillet) on a cutting board. Use a sharp knife to carefully slice the salmon through the center, just until the knife almost reaches the other side.
Use a large spoon to distribute the stuffing into the centers of each of the salmon fillets.
Carefully transfer the salmon fillets to the prepared baking dish. Sprinkle with salt and pepper.
Bake salmon on the center rack of the oven for 20 to 30 minutes. If the fillets started out thinner than 1 inch, it should take 20 to 25 minutes. Salmon fillets that started out thicker than one inch will take closer to 25 to 30 minutes. Remove from oven, and use a spatula to serve alongside your favorite side dishes.