Stuffed Baked Salmon with Sun Dried Tomatoes, Feta and Spicy Calabrian Pesto Olive Oil
Savory and delicious, this dish is good for a dinner party or a night in with the family. The Spicy Calabrian Pesto Olive Oil lends just a touch of heat with the herbaceous flavor of basil. Recipe and photo courtesy of Veronica Foods. Serves 4.
Directions: Preheat oven to 375°F. Line a baking sheet with foil and set aside.
In a medium bowl, mix olives, shallot, sun-dried tomatoes, spinach and Feta.
Along the thickest edge of the salmon, cut a horizontal slice a couple inches deep to create a pouch. Rub salmon with 3 tablespoons of Spice Calabrian Pesto Infused Olive Oil, inside and outside the pouches. Season with salt and pepper. Stuff each fillet with the olive mixture.
Arrange stuffed fillets on baking sheet and bake until salmon is cooked through, about 30 to 40 minutes.
If you know, you know! Our longtime customers know when we say these two fruits are available, they need to hurry in to the market! The season for heirloom Santa Rosa plums and heirloom Blenheim apricots will be done before you know it. You can't find these treasures just anywhere, and Sigona's is honored to work with the local growers to bring in these favorites.
Find us in two San Francisco Bay Area locations: in Redwood City across from Costco and Palo Alto in the Stanford Shopping Center.
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