Mediterranean Stuffed Salmon
Overview
Congratultions to John Klopfer, the first-place winner of the Bella Sun Luci 2025 Recipe Contest, for his outstanding creation, Mediterranean Stuffed Salmon. John’s recipe is a true standout, bringing together the vibrant flavors of the Mediterranean in every bite. This recipe perfectly seasons salmon fillets with Bella Sun Luci Sun Dried Tomato seasoning, and then they are filled with a blend of shrimp, cream cheese, Bella Sun Luci Bruschetta, and artichoke hearts. This dish captures the essence of Italian-inspired cooking. Congratulations, John, on this well-deserved win and for creating a recipe that showcases the versatility of Bella Sun Luci!
Total Cook Time: 45 minutes
Serves: 4
Gluten Free
Bella Products Used:
Bruschetta with Italian Basil Sun Dried Tomato and Extra Virgin Olive Oil 8.5 oz.
Sun Dried Tomato Tuscan Rub
Bella Sun Luci California Estate Extra Virgin Olive Oil 16.9 FL OZ
Ingredients
- 4 salmon fillets
- ½ cup artichokes
- 1 cup shrimp
- ½ cup cream cheese, softened
- ½ cup spinach, chopped
- ½ cup Italian blend cheese, shredded
- 1 lemon, juiced
- 4 garlic cloves, minced
- Bella Sun Luci Sun Dried Tomato Tuscan Rub
- Bella Sun Luci Bruschetta
- Bella Sun Luci Olive Oil
- Sea Salt & Pepper
Directions
- Preheat oven to 375 degrees Fahrenheit.
- Carefully cut a pocket in each salmon fillet by slicing it horizontally (not all the way through).
- Season each fillet with Bella Sun Luci Sun Dried Tomato Tuscan Rub.
- In a bowl, mix shrimp, cream cheese, Bella Sun Luci Bruschetta, chopped spinach, artichoke hearts, lemon juice, Italian cheese, salt & pepper.
- Stuff the mixture into each salmon fillet.
- Prepare a baking dish by rubbing olive oil on the bottom.
- Place salmon in the pan and drizzle olive oil over the top of the salmon.
- Bake for 25 minutes.
- Allow salmon to rest for about 5 minutes and serve!
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