Stuffed Salmon with Spinach and Feta Recipe

Introduction

This Stuffed Salmon with Spinach & Feta is a flavorful and satisfying dish that comes together in just 30 minutes. Combining tender salmon fillets with a savory spinach and cheese filling, it’s perfect for a quick weeknight dinner or a special occasion.

Ingredients

• 4 x 6-ounce pieces of salmon (approx. 170 grams each; longer pieces work best)
• 2 Tbsp olive oil (divided)
• 3 cups baby spinach, packed
• 1 tsp Italian seasoning
• 1/2 tsp paprika (regular or smoked)
• A pinch of cayenne pepper
• Approx. 5.3 ounce block of feta cheese (approx. 150 grams)
• 1/4 cup parmesan, freshly grated (recommend parmigiano-reggiano)
• 1/4 cup jarred roasted red peppers, chopped into small 1/4-inch pieces
• Salt and pepper, to taste

Instructions

1. Step 1: Preheat the oven to 400°F. Line a baking sheet with parchment paper and place the salmon pieces skin-side down on the sheet.
2. Step 2: With a sharp knife, carefully slice down the middle of each salmon piece lengthwise, making a pocket without cutting all the way through.
3. Step 3: Brush the salmon with 1 Tbsp of olive oil and season with salt and pepper. Set aside.
4. Step 4: Heat the remaining 1 Tbsp of olive oil in a large pan over medium heat. Add the baby spinach, Italian seasoning, paprika, cayenne, salt, and pepper. Sauté for a few minutes until the spinach is wilted.
5. Step 5: Turn off the heat and stir in the roasted red peppers, feta cheese, and parmesan. Press down on the feta to soften and combine the mixture well.
6. Step 6: Spoon the spinach and cheese mixture into the salmon pockets evenly until all filling is used.
7. Step 7: Bake the salmon in the oven for 12-17 minutes, depending on thickness and desired doneness. Serve hot.

Tips & Variations

• Use smoked paprika for a deeper, smoky flavor or regular paprika for a milder taste.
• If fresh spinach is unavailable, frozen spinach can be used; just be sure to thaw and drain excess water before sautéing.
• Substitute feta with goat cheese for a creamier filling.
• For extra crunch, sprinkle breadcrumbs on top of the stuffed salmon before baking.

Storage

Store leftover stuffed salmon in an airtight container in the refrigerator for up to 2 days. To reheat, warm gently in the oven at 350°F until heated through, or microwave on medium power to avoid drying out the fish.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Yes, but be sure to fully thaw and pat the salmon dry before preparing so the stuffing adheres well.

What can I serve with stuffed salmon?

This dish pairs well with simple sides like roasted vegetables, quinoa, rice, or a fresh green salad for a balanced meal.

Stuffed Salmon with Spinach and Feta Recipe

Print Recipe

★★★★★

4.6 from 93 reviews

Stuffed Salmon with Spinach & Feta is a delicious and nutritious dish featuring tender salmon fillets filled with a savory mixture of sautéed spinach, flavorful spices, tangy roasted red peppers, creamy feta, and parmesan cheese. This easy-to-make baked recipe takes just 30 minutes, making it perfect for a healthy weeknight dinner or special occasion meal.

• Author: Dana
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Mediterranean
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Salmon

• 4x 6-ounce pieces of salmon (approx. 170 grams each; preferably long pieces)
• 2 Tbsp olive oil (divided)
• Salt and pepper, to taste

Spinach & Cheese Stuffing

• 3 cups baby spinach, packed
• 1 tsp Italian seasoning
• 1/2 tsp paprika (regular or smoked)
• A pinch of cayenne pepper
• Approx. 5.3 ounce block of feta cheese (Approx. 150 grams)
• 1/4 cup parmesan, freshly grated (preferably Parmigiano-Reggiano)
• 1/4 cup jarred roasted red peppers, chopped into small 1/4-inch pieces

Instructions

1. Preheat and prepare salmon: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and place the salmon fillets skin-side down on the sheet.
2. Make the pocket in salmon: Using a sharp knife, carefully slice down the middle lengthwise of each salmon piece, creating a pocket without cutting all the way through. The flesh should remain attached at the bottom and ends.
3. Season salmon: Brush each salmon piece with 1 tablespoon of olive oil and season generously with salt and pepper. Set aside.
4. Sauté spinach and spices: Heat the remaining 1 tablespoon of olive oil in a large pan over medium heat. Add the baby spinach, Italian seasoning, paprika, cayenne pepper, salt, and pepper. Sauté for a few minutes until the spinach is wilted.
5. Combine stuffing ingredients: Remove the pan from heat. Add the chopped roasted red peppers, crumbled feta cheese, and freshly grated parmesan. Stir well, pressing down on the feta to soften it, until all ingredients are well combined into a cohesive mixture.
6. Stuff the salmon: Spoon the spinach and cheese mixture into the salmon pockets evenly, filling each fillet completely.
7. Bake the stuffed salmon: Place the baking sheet with the stuffed salmon in the preheated oven. Bake for 12 to 17 minutes depending on the thickness of the salmon and your preferred doneness.
8. Serve hot: Remove the salmon from the oven and serve immediately while hot for the best flavor and texture.

Notes

• Use longer pieces of salmon if possible to make slicing a pocket easier.
• For extra flavor, try smoked paprika instead of regular paprika.
• Adjust cayenne pepper amount to your preferred spice level.
• Ensure the salmon pockets are not cut through completely to keep stuffing secure during baking.
• Serve with a fresh salad or steamed vegetables for a balanced meal.

Keywords: stuffed salmon, spinach feta salmon, baked salmon recipe, Mediterranean salmon, healthy fish recipe, low fat dinner