Kate’s Pine Nut Parmesan Mediterranean Stuffed Salmon

Kate with Salmon

Kate Von with the finished dish…Awesome!

Stuffed Salmon

Kate’s Pine Nut Parmesan Mediterranean Stuffed Salmon

3~ 6oz center cut, skin on salmon fillet

Salmon Stuffing:

  • 1 tablespoon olive oil2 tablespoons fresh parsley, chopped
  • 1 tablespoon garlic, minced
  • 2 tablespoons red onion, chopped
  • 3 tablespoons pine nuts, toasted
  • 2 cups spinach, chopped
  • 6oz feta cheese or use Kite Hill Cassucio non-dairy feta
  • Juice from one lemon


  • 1 tablespoon honey mustard
  • 1 teaspoon olive oil
  • ½ teaspoon Agave
  • Juice from one lemon

Pine Nut Parmesan:

  • 3 tablespoon pine nuts, ground
  • ½ teaspoon ground onion
  • ½ teaspoon Tarragon
  • 1 tablespoon nutritional yeast
  • ½ teaspoon sea salt


  • Preheat oven to 400°F. Butterfly salmon fillet through the center~ leaving the sides intact. Salmon will appear to have a large slit in the middle, like a pocket without cutting through to the other side.
  • In a pan~ toast pine nuts. Transfer to small mixing bowl. Heat olive oil and sauté garlic, red onion and parsley for two minutes. Turn burner off~ stir in chopped spinach. Add to bowl with toasted pine nuts and stir in feta and lemon juice.
  • Make salmon coating by whisking together all of the coating ingredients.
  • Crush pine nuts using a high-powered blender, transfer to bowl and stir in remaining ingredients.
  • Place salmon fillets on a pan drizzled with olive oil and lemon juice. Fill with stuffing, coat using a brush and sprinkle with pine nut parmesan mixture generously over the top.
  • Bake uncovered for 15 minutes. Enjoy!




By | 2017-11-07T15:44:03+00:00 June 9th, 2014|Healthy Living Tips, Uncategorized|0 Comments

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