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Stuffed baked salmon in a white baking dish garnished with lemon slices.
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4.80 from 10 votes

Stuffed Salmon

This stuffed salmon is filled with Greek yogurt, olives, sun-dried tomatoes, and other Mediterranean flavors. So good!
Prep Time 15 minutes
Cook Time 12 minutes
0 minutes
Total Time 27 minutes
Servings 4 servings
Calories 84kcal
Author Yumna Jawad


  • 1 tablespoon olive oil
  • 4 (6-ounce) salmon fillets center cut
  • ¾ teaspoon salt
  • ½ teaspoon black pepper
  • ¼ cup Stonyfield Greek yogurt
  • ¼ cup julienned sun-dried tomatoes drained and chopped
  • 5 ounces frozen chopped spinach thawed and drained
  • 2 tablespoons Kalamata olives pitted
  • 2 green onions chopped
  • 2 garlic cloves minced
  • ½ teaspoon dried dill
  • 1 lemon zest and juice


  • Preheat the oven to 400°F. Spray a 9x13 baking dish with olive oil.
  • Pat the salmon dry with a paper towel. Make a horizontal slit in the thickest part of the salmon fillet to create a pocket, making sure not to cut all the way through. Season the salmon with the salt and pepper and use your hands to rub the seasoning on both sides of the salmon and inside the pockets.
  • In a small bowl, combine the Greek yogurt, sun-dried tomatoes, spinach, Kalamata olives, green onions, garlic, dill, and lemon zest.
  • Stuff the mixture evenly inside the salmon, then use a couple toothpicks to close each pocket.
  • Carefully place the salmon, presentation side up, on the prepared baking dish and cook uncovered until the salmon turns light pink, about 10 minutes. Broil for an additional 2 minutes, then immediately add the reserved lemon juice on top and serve.


Serving: 1fillet | Calories: 84kcal | Carbohydrates: 7g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 1mg | Sodium: 550mg | Potassium: 322mg | Fiber: 3g | Sugar: 1g | Vitamin A: 4335IU | Vitamin C: 25mg | Calcium: 83mg | Iron: 1mg