cooco logo
Search icon
Notification icon
Stuffed salmon with pesto, couscous and sun-dried tomatoes

Stuffed salmon with pesto, couscous and sun-dried tomatoes

By Pietro Rinaldi
30’ Prep time
18’ Cook time
48’ Total time
448 Calories
6 Serving

Summary

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.
Pietro Rinaldi 0 Followers

Step by Step

Check circle icon

Step 1

Preheat the oven to 400ºF and line a baking sheet with parchment paper.
Step 2
Check circle icon

Step 2

Add all of the ingredients for the pesto to a high-speed blender or food processor and blend until smooth. Set aside.
Step 3
Check circle icon

Step 3

Bring a pot of salted water to a boil and add the couscous. Cook until al dente and then rinse with cold water.
Step 4
Check circle icon

Step 4

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.
Step 5
Check circle icon

Step 5

Add the spinach and sun-dried tomatoes to the skillet and toss. Cook until the spinach has wilted and remove from the heat.
Step 6
Check circle icon

Step 6

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.
Step 7
Check circle icon

Step 7

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.*
Step 8
Check circle icon

Step 8

Fill the middle of the salmon with the couscous and gently fold the salmon edges over the filling.
Step 9
Check circle icon

Step 9

Season the salmon with salt and pepper and place the lemon rounds on the top of the salmon.
Step 10
Check circle icon

Step 10

Bake for 18-20 minutes or until the salmon is flakey.
Step 11
Check circle icon

Step 11

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.
Step 12
Check circle icon

Step 12

Remove the salmon from the oven and top with the remaining pesto, feta, and freshly squeezed lemon.

Tips and Warnings

  • 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.

Ingredient

  • Fresh lemon juice
    Fresh lemon juice
    221.8 ml
  • Olive oil
    Olive oil
    44.36 ml
  • Pine nuts
    Pine nuts
    44.36 ml
  • Fresh basil leaves
    Fresh basil leaves
    15
  • White onion
    White onion
    0.25
  • 2% cottage cheese
    2% cottage cheese
    78.85 ml
  • Chopped fresh spinach
    Chopped fresh spinach
    236.59 ml
  • Chopped sun-dried tomatoes in oil
    Chopped sun-dried tomatoes in oil
    78.78 ml
  • Crumbled feta cheese
    Crumbled feta cheese
    59.15 ml
  • Full salmon fillet
    Full salmon fillet
    0.91 kg
  • Ground black pepper
    Ground black pepper
    1.23 ml
  • Pearl couscous or orzo
    Pearl couscous or orzo
    113.4 g
  • Sea salt
    Sea salt
    2.46 ml
  • Sun-dried tomato oil
    Sun-dried tomato oil
    14.79 ml
  • Chopped fresh spinach
    Chopped fresh spinach
  • Chopped sun-dried tomatoes in oil
    Chopped sun-dried tomatoes in oil

Nutrition Facts

View nutrition facts
User Avatar Cooco Assistant

Press Start button to talk to assistant