Go Back
–+ servings
Stuffed Salmon With Spinach & Feta

Melt-in-Your-Mouth Stuffed Salmon With Spinach & Feta

This Stuffed Salmon With Spinach & Feta is a simple yet impressive dish perfect for a healthy weeknight meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 17 minutes
Total Time 30 minutes
Servings: 4 pieces
Course: Dinner
Cuisine: Mediterranean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salmon
  • 4 6-ounce pieces Salmon Choose fresh salmon for the best texture and flavor.
  • 2 Tbsp Olive Oil Enhances moisture and flavor; feel free to substitute with avocado oil.
  • Salt & Pepper Essential for seasoning; adjust according to your taste.
For the Filling
  • 3 cups Baby Spinach Provides fresh, earthy flavors; can be swapped for kale if desired.
  • 1 tsp Italian Seasoning Adds a herby note; mix of oregano, thyme, and basil works great as a substitute.
  • 1/2 tsp Paprika Gives color and mild heat; try smoked paprika for a deeper flavor profile.
  • pinch Cayenne Pepper Just a dash adds a light kick; omit for a milder option.
  • 5.3 oz block Feta Cheese Creamy, salty goodness that melts beautifully; goat cheese is an excellent alternative.
  • 1/4 cup Parmesan Boosts flavor depth, but can be substituted with Pecorino Romano.
  • 1/4 cup Roasted Red Peppers Adds sweetness and smokiness; sun-dried tomatoes are a wonderful replacement.

Equipment

  • Oven
  • Skillet
  • baking sheet
  • Parchment paper

Method
 

Step-by-Step Instructions for Stuffed Salmon With Spinach & Feta
  1. Begin by preheating your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Carefully slice each piece of salmon lengthwise to create a pocket for the filling.
  3. Brush the salmon fillets with 1 tablespoon of olive oil and season with salt and pepper to taste.
  4. In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the spinach, Italian seasoning, paprika, and cayenne pepper. Sauté for 2-3 minutes until the spinach is wilted.
  5. Turn off the heat and mix in the chopped roasted red peppers, feta cheese, and Parmesan until fully combined.
  6. Fill each salmon pocket with the creamy spinach and feta mixture.
  7. Place the stuffed salmon on the prepared baking sheet and bake for 12-17 minutes, checking for doneness.
  8. Remove from the oven and let it rest for a couple of minutes before serving.

Nutrition

Serving: 1pieceCalories: 350kcalCarbohydrates: 8gProtein: 33gFat: 22gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 600mgPotassium: 800mgFiber: 3gSugar: 2gVitamin A: 1800IUVitamin C: 15mgCalcium: 250mgIron: 2mg

Notes

Store leftovers in an airtight container in the fridge for up to 3 days or freeze wrapped tightly for up to 2 months. Thaw overnight before reheating.

Tried this recipe?

Let us know how it was!