Preheat your oven to 425 degrees for salmon and 375 for chicken.
Prepare the filling – Heat 1/2 tbsp of olive oil In a skillet over medium heat. Add the minced shallot, sun-dried tomatoes, minced garlic, salt and pepper. Saute until shallot is golden. Add the 4 ounces of spinach to the skillet. Cook until all of the spinach is wilted.
In a medium bowl, pour the sun-dried tomato- spinach mixture. Pour the 8 ounces of feta in the bowl. Mix to combine, set aside.
Prepare your meat- on a cutting board place your chicken breast or salmon skin side down. Make sure to use separate cutting boards for different meats. Rub each piece of meat with olive oil and a sprinkle of salt and pepper.
Using a knife cut a pocket in the center of the meat going vertical. Make sure not to cut all the way through or through the skin.
Spoon the stuffing into the pocket letting it overflow. Refer to the image to see how it should look.
Line 1 or 2 baking dishes with foil and place stuffed salmon in one and stuffed chicken in the other.
For Salmon bake for 18-20 minutes at 425 degrees or until the internal temperature reaches 165 degrees.
For Chicken bake for 25-30 min at 375 degrees or until the internal temperature reaches 165 degrees.
Serve with Shallot-Thyme Cream Sauce on the side or a pesto sauce drizzle!
Shallot-Thyme Cream Sauce
In a medium sauce pan, mix the heavy cream, butter, whole thyme sprigs, whole shallot peeled and cut in half, salt, pepper and nutmeg.
Heat over medium-high until until it reaches just under a bowl. Once bubbly, turn to low heat. Let simmer 15 minutes.
Strain the cream sauce into a small pitcher or gravy boat for serving. Discard the large shallot and thyme sprig pieces.
Serve with meat and ENJOY!