This Stuffed Salmon may look impressive, but it is so simple to make and goes hard in the flavor department! Stuffed with a rich and delicious pesto couscous filling, it’s an immediate stand-out at any dinner party, but easy enough to make on a weeknight, and ready to serve in under an hour.
Listen, I love salmon, but I usually keep it pretty basic with some lemon and herbs, and serve it in a bowl with rice and sautéed veggies. And then at the ripe age of 38, this stuffed salmon recipe came along (hi Food by Maria!) to prove that I could whip up a salmon dinner that looks fancy schmancy but is easy enough for busy weeknights.
The combination of rich pesto and tangy sun-dried tomatoes, all tossed in pearl couscous and bursting out of a salmon filet is just so dang pretty and delicious. And ready to serve in under an hour.
Buying the Best Salmon
Full salmon fillet: Look for fresh, wild-caught salmon that is about 2 lbs. We found that a thicker fillet worked best because you’ll be slicing and stuffing.
How to Slice Salmon So You Can Stuff It
The goal here is to be able to stuff your salmon without any innards falling through.
- Slice down the center of the salmon making sure to not cut all the way through. Leave about an inch o flesh intact.
- From the middle, slice diagonally from the middle to the outside edge.
- Gently fold back each side to make room for the filling.
More About the Stuffing
You’re going to LOVE the couscous stuffing. It’s actually quite delicious eaten as a chilled salad 😍
- Homemade pesto: You really cannot go wrong with the flavor of our 5-minute homemade pesto. Store-bought pesto will also work just fine. Either way, you’ll the pesto blend it with cottage cheese til silky smooth — not only does it make the pesto filling for this salmon super creamy, it also adds a boost of protein.
- Feta cheese: Salty, crumbly, and tangy, feta cheese is perfect for stuffing inside the salmon.
- Pearl couscous: We’ve tested this recipe with both pearl couscous AND orzo. Both varieties of tiny pasta are perfect for soaking up the delicious pesto flavor.
- Sun-dried tomatoes: You’ll need sun-dried tomato oil and sun-dried tomatoes to make the orzo filling. It adds such rich flavor.
- Fresh spinach: Adds a pop of green color and extra nutrients to the salmon. We like to chop ours up before tossing with the filling.
Pine nuts –> pistachios or sunflower seeds
Feta –> parmesan cheese
Pearl couscous –> orzo
Homemade pesto –> store-bought pesto
how do you know when salmon is cooked?
The USDA recommends cooking salmon to an internal temperature of 145°F.
You’ll know the salmon is done cooking when it flakes easily with a fork. Overcooking can cause the salmon to become dry and tough, so keep an eye on it while it bakes.
If you prefer a crispier crust, you can broil the salmon for a couple minutes at the end of baking.
Thermoworks
Thermapen
We swear by using a meat thermometer when cooking any cut of meat. The Thermapen is our go-to meat thermometer that works every time.
If you have any leftovers, store them in an airtight container in the fridge for up to 3 days. To reheat, place the salmon on a baking sheet and bake at 350°F for 10-15 minutes or until warmed through.
What to Serve with Stuffed Salmon
This delectable stuffed salmon would pair wonderfully with a fresh green salad, roasted vegetables, or even some crispy garlic bread. We recommend our Honey Balsamic Roasted Carrots, Oven Roasted Asparagus, and Massaged Kale Fennel Salad with Lemon Vinaigrette.
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Preheat the oven to 400ºF and line a baking sheet with parchment paper.
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Add all of the ingredients for the pesto to a high-speed blender or food processor and blend until smooth. Set aside.
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Bring a pot of salted water to a boil and add the couscous. Cook until al dente and then rinse with cold water.
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Heat the sun-dried tomato oil in a large skillet over medium/high heat. Add the onion and season with a pinch of salt. Saute for 2-3 minutes.
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Add the spinach and sun-dried tomatoes to the skillet and toss. Cook until the spinach has wilted and remove from the heat.
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Add the cooked couscous, ½ the pesto, and the spinach mixture to a bowl and toss until coated. Season with salt and pepper and toss again.
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Next, slice the salmon. Slice down the center of the salmon about an inch down. From the middle, slice diagonally from the middle to the outside edge. Gently fold back each side to make room for the filling.*
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Fill the middle of the salmon with the couscous and gently fold the salmon edges over the filling.
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Season the salmon with salt and pepper and place the lemon rounds on the top of the salmon.
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Bake for 18-20 minutes or until the salmon is flakey.
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While the salmon is baking, add the remaining pesto to a bowl and add 1-2 tablespoons of the sun-dried tomato oil to the pesto to thin it out. Stir and set aside.
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Remove the salmon from the oven and top with the remaining pesto, feta, and freshly squeezed lemon.
- If you can not find a full salmon fillet, you can buy 4-6 salmon fillets. Slice each fillet in half and stuff each fillet with the couscous filling, about ½ cup of filling in each.
- Feel free to substitute the pine nuts with pistachios or sunflower seeds.
- If you don’t have feta, you can use parmesan cheese.
Calories: 448 kcal, Carbohydrates: 19 g, Protein: 37 g, Fat: 25 g, Fiber: 2 g, Sugar: 1 g
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography: photos taken in this post are by Sierra Ashleigh Photography.
