Pesto-Stuffed Salmon with Couscous and Sun-Dried Tomatoes Recipe

This Stuffed Salmon looks elegant but is surprisingly simple to prepare and full of flavor. A whole salmon fillet is filled with a vibrant pesto-couscous mixture—creamy, tangy and a little smoky from sun-dried tomatoes. It’s a great option for a special weeknight dinner or a memorable dish to bring to a dinner party, and can be on the table in under an hour.

I usually keep salmon simple—lemon, herbs, a side of rice and sautéed vegetables—but this stuffed version adds a whole new level of excitement. The pesto blended with cottage cheese gives silky creaminess and extra protein, while pearl couscous (or orzo) provides a pleasant chew and carries the flavors. Sun-dried tomatoes introduce rich, concentrated acidity and color, and crumbled feta finishes the dish with salty tang.

Buying the Best Salmon

Full salmon fillet: Look for a fresh, firm fillet about 2 lb (roughly the size used here). A thicker fillet holds the filling better when stuffed and baked. If you can’t find a full fillet, buy 4–6 individual fillets totaling about 2 lb and slice each fillet open to stuff.

Tip: When substituting individual fillets, aim for about ½ cup of filling per portion after assembling.

How to Slice Salmon So You Can Stuff It

The goal is to create a pocket for the filling without cutting all the way through the fillet.

1. Place the fillet skin-side down and slice lengthwise down the middle, stopping about an inch from the opposite edge so the fish remains intact.
2. From that central slit, angle diagonal cuts toward the outer edges to enlarge the pocket while keeping the bottom connected.
3. Gently fold each side back to open the pocket and make room for the couscous filling.

More About the Stuffing

The couscous stuffing is flavorful on its own and makes a terrific chilled salad if you have leftovers. Key components:

• Pesto: Fresh basil pesto blended with a little cottage cheese produces a creamy, bright base for the filling. Store-bought pesto will also work if you’re short on time.
• Feta: Crumbled feta adds a salty, tangy finish both inside and as a garnish.
• Pearl couscous or orzo: Either tiny pasta soaks up pesto and tomato oil nicely—choose your preference.
• Sun-dried tomatoes: Use tomatoes packed in oil for best flavor; reserve a tablespoon of that oil for sautéing the onion and thinning the finishing pesto.
• Spinach: Fresh spinach adds color and nutrients—chop and quickly wilt it into the filling.

How Do You Know When Salmon Is Cooked?

The USDA recommends cooking salmon to an internal temperature of 145°F (63°C). Practically, you’ll know the salmon is done when it flakes easily with a fork but still feels moist. Avoid overcooking—salmon can dry out quickly. For a crisper top, broil for 1–2 minutes at the end of baking.

Using a meat thermometer is the most reliable way to check doneness: insert the probe into the thickest part of the fillet, avoiding the filling, to get an accurate reading.

How Long Does Stuffed Salmon Last?

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the salmon on a baking sheet and warm in a 350°F oven for 10–15 minutes or until heated through. Be gentle to preserve moisture.

What to Serve with Stuffed Salmon

This stuffed salmon pairs well with a bright green salad, roasted vegetables, or crusty garlic bread. Roasted carrots or oven-roasted asparagus complement the flavors; a citrusy or balsamic side salad also balances the richness of the pesto and feta.

Stuffed Salmon Recipe

This stuffed salmon is tender, flavorful, and impressive—filled with pesto-cottage cheese, couscous, spinach and sun-dried tomatoes, then baked until flaky.

Ingredients

Pesto

• 15 fresh basil leaves
• ¼ cup crumbled feta cheese
• 3 tablespoons pine nuts (or pistachios/sunflower seeds)
• 3 tablespoons olive oil
• 1.5 tablespoons fresh lemon juice
• ⅓ cup 2% cottage cheese
• ½ teaspoon sea salt

Couscous Filling

• 4 oz pearl couscous (or orzo)
• 1 tablespoon sun-dried tomato oil
• ¼ white onion, minced
• 1 cup chopped fresh spinach
• ⅓ cup chopped sun-dried tomatoes in oil
• ¼ teaspoon sea salt
• ¼ teaspoon ground black pepper

Other

• 2 lb full salmon fillet (or 4–6 individual fillets totaling 2 lb)
• ¼ cup crumbled feta cheese, for serving
• lemon rounds for garnish

Instructions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Make the pesto: combine basil, feta, pine nuts, olive oil, lemon juice, cottage cheese and salt in a food processor or blender. Blend until smooth and creamy; set aside.
3. Bring a pot of salted water to a boil and cook the pearl couscous or orzo until al dente. Drain and rinse with cold water to stop cooking.
4. Heat 1 tablespoon sun-dried tomato oil in a skillet over medium-high heat. Sauté the minced onion with a pinch of salt for 2–3 minutes.
5. Add chopped spinach and the chopped sun-dried tomatoes to the skillet; cook until the spinach wilts, then remove from heat.
6. Combine the cooked couscous, half the pesto, and the spinach-tomato mixture in a bowl. Season with salt and pepper and toss to coat evenly.
7. Slice the salmon to create a pocket: cut lengthwise about an inch deep without cutting through, then angle small diagonal cuts toward the edges and gently fold back the sides to open the pocket.
8. Fill the pocket with the couscous mixture and fold the salmon edges over to secure the filling. Season the outside of the salmon with salt and pepper and place lemon rounds on top.
9. Bake 18–20 minutes, or until the salmon flakes easily and reaches the desired internal temperature.
10. While the salmon bakes, thin the remaining pesto with 1–2 tablespoons of sun-dried tomato oil if needed. When the salmon is done, spoon the pesto over the fillet and sprinkle with additional feta and a squeeze of fresh lemon.

Tips & Notes

• If you can’t find a whole fillet, use individual fillets and slice each one open; fill each with about ½ cup of the couscous mixture.
• Substitute pine nuts with pistachios or sunflower seeds for a different texture and flavor.
• If you don’t have feta, grated Parmesan can be used in the pesto and for serving.

Nutrition (approx.)

Per serving: Calories 448; Carbohydrates 19 g; Protein 37 g; Fat 25 g; Fiber 2 g; Sugar 1 g. Nutrition is an estimate and should be used as a guideline.

Photography: Photos in this post were taken by Sierra Ashleigh Photography.