Instructions:
1. Preheat the Oven:
Preheat your oven to 375°F (190°C).
2. Prepare the Salmon:
- Pat the salmon fillets dry with paper towels.
- Season both sides with salt and pepper.
3. Make the Filling:
- In a bowl, combine chopped spinach, sun-dried tomatoes, feta cheese, toasted pine nuts, minced garlic, chopped basil, and lemon juice.
- Season the filling with salt and pepper to taste.
- Mix well until all ingredients are evenly combined.
4. Create a Pocket:
- Using a sharp knife, make a horizontal slit along the side of each salmon fillet, creating a pocket for the stuffing. Be careful not to cut through the other side.
5. Stuff the Salmon:
- Spoon the prepared filling into the pockets of each salmon fillet, distributing it evenly among them.
6. Secure with Toothpicks:
- Use toothpicks to secure the opening of the salmon pockets, ensuring the filling stays inside during cooking.
7. Sear the Salmon:
- Heat olive oil in an oven-safe skillet over medium-high heat.
- Sear the stuffed salmon fillets for 2-3 minutes on each side, or until they develop a golden crust.
8. Finish in the Oven:
- Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
9. Make the Lemon Dill Sauce:
- In a small bowl, whisk together mayonnaise, Greek yogurt, chopped dill, lemon juice, salt, and pepper. Adjust the seasoning to your liking.