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1
Preheat the oven to 375 degrees F. Spray a shallow casserole dish or baking sheet with non-stick spray.
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2
Lay one of the fillets down in the baking dish.
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3
Heat the olive oil in a skillet over medium-heat and saute the spinach until just wilted, about 1 minute.
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4
Add the sun-dried tomatoes and the garlic, and stir for another minute.
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5
Remove from heat and stir in 1/3 cup of feta cheese.
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6
Spread the mixture evenly on top of the fillet.
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7
Squeeze half of the lemon over top of the filling.
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8
Lay the second fillet over top of the first, lining it up as evenly as possible.
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9
Squeeze the other half of the lemon over top, and then liberally sprinkle with salt, pepper, and the remaining feta cheese.
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10
Bake for 25-30 minutes, or until the salmon is just cooked through.
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11
Please note that the baking time will vary greatly depending on the size and thickness of your salmon fillets, so adjust accordingly.
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12
I suggest keeping a close eye on it after the first 20 minutes.
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13
Its done when it flakes easily.
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14
*Serves 2-3 generously.
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15
If feeding a larger group, increase the size of the salmon fillets and double or triple the filling ingredients.
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16
Also be prepared to adjust the baking time.
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17
Make sure that your fillets are very similar in size and have a relatively even thickness throughout.
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18
If the fillets are thick in the centre and thin at the ends, you will end up with cooked ends and an uncooked centre, or a cooked centre and overcooked ends, which would be a real shame.
