Salmon · Middle Eastern · 25 min
Italian Baked Salmon with Hummus, Tomato & Feta Stuffed Peppers
- 25 min
- 2–6 servings
- 579 kcal / serving
Salmon fillet is baked with a feta-hummus filling tucked into peppers, then finished under a quick broil for a lightly browned top. The mix of creamy feta, tangy tomato, and fresh parsley keeps this weeknight-friendly and satisfying.
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Ingredients
- ½ (4 oz) pkgcrumbled feta cheese
- ½ cuphummus
- ½ small bunchItalian (flat-leaf) parsley
- ¾ lbsalmon fillet
- 1tomato
- 2yellow bell peppers
- tomatoes
From the pantry: black pepper, extra virgin olive oil, Italian seasoning, salt
Cookware
aluminum foil · baking sheet pan · chef's knife · colander · cutting board · measuring cups · measuring spoons · mixing bowls · oven mitts · stirring spoon · tongs
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: salmon
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Produce
- ½ small bunchItalian (flat-leaf) parsley
- 1tomato
- 2yellow bell peppers
- tomatoes
Meat & seafood
- ¾ lbsalmon fillet
Dairy, eggs & chilled
- ½ (4 oz) pkgcrumbled feta cheese
- ½ cuphummus
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| crumbled feta cheese | ½ (4 oz) pkg | 1 (4 oz) pkg | 1 ½ (4 oz) pkgs |
| hummus | ½ cup | 1 cup | 1 ½ cups |
| Italian (flat-leaf) parsley | ½ small bunch | 1 small bunch | 1 small bunch |
| salmon fillet | ¾ lb | 1 ½ lb | 2 ¼ lb |
| tomato | 1 | 2 | 3 |
| yellow bell peppers | 2 | 4 | 6 |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Preheat the oven to 425°F and position the rack in the upper third of the oven.
- Wash and dry all fresh produce.
- Pat the salmon dry with paper towels. Place it on one half of a baking sheet, drizzle with oil, and season with salt and Italian seasoning.
- Trim, seed, and halve the bell peppers lengthwise; set them on the other half of the baking sheet. Drizzle with oil, season with salt and pepper, then place cut-side down.
- Bake until the peppers are fork-tender and the salmon is cooked through, about 10–12 minutes.
- Dice the tomato and place it in a small bowl.
- Remove the parsley leaves from the stems, mince them, and add to the tomato with the feta. Stir to combine and set aside.
- When the salmon is done, transfer it to a plate and loosely cover with foil; keep warm.
- Turn the oven to broil on high.
- Spread hummus in the pepper halves and top with the tomato-feta mixture. Broil for 2–3 minutes until the cheese softens and starts to brown, then remove from the oven.
- Divide the stuffed peppers and salmon between plates and serve.
Two tips
- Prep the tomato and parsley earlier in the day and keep them refrigerated until use.
- Leftovers can be stored separately in the fridge; reheat the salmon gently and keep peppers intact for a quick next day lunch.
Nutrition per serving
- Calories
- 579 kcal
- Protein
- 48 g
- Carbs
- 23 g
- Fat
- 33 g
- Fiber
- 6 g
- Sodium
- 622 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.