Pan-Seared Mediterranean Stuffed Salmon Recipe

Make a horizontal slice in the center of each salmon fillet but do not cut all the way through.

Fill a large bowl with ice and cold water. Bring a large pot of lightly salted water to a boil. Add spinach and cook uncovered until tender about 40 seconds. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain thoroughly and transfer to a bowl.

Add sun-dried tomatoes artichokes and feta cheese to the blanched spinach; mix to combine. Divide evenly and stuff into the salmon \pockets.\ Season fillets with garlic powder salt and pepper.

Heat a cast iron skillet over medium heat. Place salmon fillets skin-sides down in the hot skillet and sear for 5 minutes. Gently flip and sear the other sides for 5 minutes. Flip again to finish cooking about 5 minutes more.