Stuffed Salmon With Spinach & Feta Recipe

ByHugo Harnd
Jump to Recipe

Introduction

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

A white round plate holds four pieces of cooked salmon fillets, each topped with a mixture of creamy white cheese, dark green spinach, and small bright red bell pepper chunks. The salmon is a light orange-pink color with a slightly crispy texture around the edges and black pepper sprinkled on top. The topping is placed along the center of each fillet, creating a colorful contrast with the salmon. The plate sits on a soft white marbled surface with scattered fresh spinach leaves around it, a small white bowl of chopped red peppers, and a white bowl of white cheese pieces nearby. A silver fork-shaped serving utensil rests beside the salmon on the plate. photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 4 pieces of salmon, 6 ounces each (approx. 170 grams; 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 ounces feta cheese (approx. 150 grams)
  • 1/4 cup freshly grated parmesan (parmigiano-reggiano recommended)
  • 1/4 cup jarred roasted red peppers, chopped into small 1/4-inch pieces
  • Salt and pepper, to taste

Instructions

  1. Step 1: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and place the salmon pieces skin-side down on it.
  2. Step 2: With a sharp knife, carefully slice down the middle lengthwise of each salmon piece without cutting all the way through—leave the flesh attached at the bottom and ends.
  3. Step 3: Brush each salmon piece with 1 tablespoon of olive oil and season with salt and pepper. Set aside.
  4. Step 4: Heat the remaining 1 tablespoon of olive oil in a large pan over medium heat. Add the spinach, Italian seasoning, paprika, cayenne, salt, and pepper. Sauté for a few minutes until the spinach wilts.
  5. Step 5: Turn off the heat and stir in the chopped roasted red peppers, feta cheese, and parmesan. Press down on the feta to soften it and help all ingredients bind together.
  6. Step 6: Spoon the spinach and feta mixture into the cut sections of each salmon piece, distributing evenly.
  7. Step 7: Bake the stuffed salmon in the preheated oven for 12 to 17 minutes, depending on thickness and preferred doneness. Serve hot once cooked through.

Tips & Variations

  • For extra flavor, add a squeeze of fresh lemon juice on top before serving.
  • Substitute kale or Swiss chard for the spinach to vary the greens.
  • Use smoked paprika for a smoky depth or sweet paprika for milder flavor.
  • If you prefer a creamier filling, stir in a tablespoon of cream cheese with the feta mixture.
  • To make this recipe dairy-free, omit the cheeses and add toasted pine nuts for texture.

Storage

Store any leftover stuffed salmon in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven or microwave to preserve moisture and avoid overcooking the fish.

How to Serve

Four thick slices of fresh salmon with bright orange and white striped texture lay on the left side of a wooden cutting board. At the top right, a white bowl full of fresh, deep green spinach leaves. Below it, two small white bowls hold dried herbs and a red spice mix. On the bottom right, a white bowl contains white, crumbly cheese. At the center, a small dark bowl has chopped red bell peppers. To the left, a white bowl with finely grated pale cheese and a small white cup with golden yellow olive oil sit on the board. The whole setup is on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the stuffed salmon ahead of time?

Yes, you can stuff the salmon a few hours before cooking and keep it refrigerated. Bake just before serving to keep the salmon fresh and flavorful.

What is the best way to tell when salmon is cooked?

Salmon is done when it flakes easily with a fork and is opaque throughout. Baking times vary with thickness, so check it at the earlier end and adjust as needed.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Stuffed Salmon With Spinach & Feta Recipe

★★★★★

4.8 from 127 reviews
  • Author: Hugo
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Diet: Low Fat
Print Recipe

Description

A delicious and healthy stuffed salmon recipe featuring tender salmon fillets filled with a flavorful mixture of sautéed spinach, tangy feta, parmesan, and roasted red peppers. Ready in just 30 minutes, this baked stuffed salmon is perfect for a quick yet impressive meal.

Ingredients

Scale

Salmon

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

Spinach & Cheese Filling

  • 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. Preheat and Prepare Salmon: Preheat the oven to 400°F (204°C). Line a baking sheet with parchment paper, then place the salmon pieces skin-side down onto the sheet.
  2. Slice Salmon for Stuffing: Using a sharp knife, carefully slice lengthwise down the middle of each salmon piece without cutting all the way through. Leave the flesh attached at the bottom and ends to create a pocket for the filling.
  3. Season Salmon: Brush the salmon pieces with 1 tablespoon of olive oil and season generously with salt and pepper. Set aside while preparing the filling.
  4. Sauté Spinach and Spices: Heat the remaining 1 tablespoon of olive oil in a large pan over medium heat. Once hot, add the baby spinach, Italian seasoning, paprika, cayenne pepper, salt, and pepper. Sauté for 2 to 3 minutes until the spinach is wilted.
  5. Mix in Cheese and Peppers: Turn off the heat and add the chopped roasted red peppers, crumbled feta cheese, and grated parmesan to the sautéed spinach. Stir vigorously, pressing down on the feta to soften it, until the mixture holds together well.
  6. Stuff the Salmon: Spoon the spinach and cheese mixture into the cut pockets of each salmon piece, dividing the filling evenly among them.
  7. Bake the Salmon: Place the stuffed salmon in the preheated oven and bake for 12 to 17 minutes, depending on the thickness of the fillets and your preferred level of doneness.
  8. Serve: Remove the salmon from the oven and serve immediately while hot for the best taste and texture.

Notes

  • Longer pieces of salmon are recommended for easier stuffing.
  • Adjust cayenne pepper to taste or omit if you prefer no heat.
  • Use fresh parmigiano-reggiano for best flavor in the parmesan component.
  • Make sure not to cut all the way through the salmon to keep the filling inside during baking.
  • Cooking time will vary based on the thickness of the salmon fillets; thicker pieces might need a few extra minutes.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mediterranean

Keywords: stuffed salmon recipe, spinach feta salmon, baked salmon, healthy salmon dish, Mediterranean salmon, quick dinner recipes

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Avatar photo

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆