Stuffed Salmon

Step 1: Preparation

Preheat the oven to 375 F, and spray an oven-safe cooking dish with oil, Evenly coat the bottom of a baking dish.

Step 2: Make the Filling

• Use a paper towel to dab some of the oil from the sun-dried tomatoes before placing them on a cutting board and chopping them.
• Chop the sun-dried tomatoes.
• Add the oil and chopped sun-dried tomatoes to a skillet over medium heat. Cook for 1 minute, stirring occasionally or until fragrant.
• Cook the sun-dried tomatoes until fragrant.
• Add the baby spinach and chopped basil leaves to the skillet. It's OK if the skillet seems very full -- the leaves will wilt and cook down. Stir occasionally until the leaves have completely wilted, about 3 minutes.
• Add the spinach and basil.
• Saute until the leaves have wilted.
• Turn off the cooking element, and remove the skillet from the heat. Add the feta cheese and stir until well combined with the other ingredients.
• Add the feta cheese to the skillet.
• Stir until everything is combined.