Stuffed Salmon with Spinach and Feta Recipe

If you’re looking for a delicious, wholesome dinner that feels a little fancy but comes together in no time, I’ve got just the thing for you: my Stuffed Salmon with Spinach and Feta Recipe. I absolutely love this because it’s a perfect balance of flaky salmon, creamy feta, and vibrant spinach, all stuffed right inside the fish. When I first tried this, I was amazed at how effortlessly it elevated a simple salmon fillet into something spectacular. Stick with me—I’ll walk you through every step to make sure your dinner is a hit!

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Ingredients You’ll Need

These ingredients really complement each other and bring a beautiful medley of flavors—creamy, savory, and just a pinch of spice. Aim for fresh salmon if you can; it makes a noticeable difference in texture and taste.

• Salmon: I find that longer, evenly shaped pieces work best for stuffing and cooking evenly.
• Olive oil: Use good-quality extra virgin olive oil for sautéing and brushing—flavor matters here.
• Baby spinach: Fresh and packed tightly for maximum flavor without extra water.
• Italian seasoning: A blend of herbs that packs so much aroma and brightness—if you don’t have it, a mix of oregano, basil, and thyme will do.
• Paprika: Adds depth and a subtle smoky note; smoked paprika is my favorite twist.
• Cayenne pepper: Just a pinch to give a gentle kick without overpowering the dish.
• Feta cheese: Look for a high-quality block, preferably sheep’s milk feta stored in brine for that tangy, creamy bite.
• Parmesan: Freshly grated parmigiano-reggiano melts beautifully and adds nutty richness.
• Roasted red peppers: Chopped into small pieces for sweet, smoky contrast—sun-dried tomatoes work well here too.
• Salt & pepper: To taste, but don’t skip seasoning the salmon properly—it’s key for flavor.

Variations

I love making this recipe my own depending on what I have on hand or who I’m feeding. Feel free to tweak the filling or spices as you like—it’s all about making it your signature dish.

• Veggie Swap: Once, I added some sautéed mushrooms and olives to the stuffing mix, which gave it an earthy richness that my family adored.
• Dairy-Free Option: You can swap feta and parmesan for your favorite dairy-free cheese, or omit cheese and add pine nuts for crunch.
• Spice Level: If you like it mild, skip the cayenne; if you want heat, add an extra pinch or a dash of hot sauce in the filling.
• Herb Twist: Fresh dill or parsley stirred into the spinach filling really brightens things up on a summery day!

How to Make Stuffed Salmon with Spinach and Feta Recipe

Step 1: Prep and Cut Your Salmon

Start by preheating your oven to 400°F (about 200°C) and lining a baking sheet with parchment paper. Lay each salmon piece skin-side down. Using a very sharp knife, carefully slice lengthwise down the middle of the fillet—but don’t cut all the way through! You want to create a pocket for that awesome filling, so the bottom and ends stay connected. This can feel a bit intimidating at first, but just go slow and steady—you’ll get the hang of it after the first one.

Step 2: Season and Oil the Salmon

Brush each piece generously with about half of your olive oil—and don’t forget to season with salt and pepper. This not only flavors the fish but helps it cook up with a lovely sear and prevents sticking. Set the salmon aside while you whip up the filling.

Step 3: Sauté the Spinach and Spices

Heat the remaining olive oil in a large pan over medium heat. Toss in the baby spinach along with the Italian seasoning, paprika, cayenne, a bit of salt, and pepper. Sauté everything just until the spinach wilts down, which usually takes 2 to 3 minutes. You’ll know it’s done when the leaves are tender and vibrant green—don’t overcook or it’ll get mushy!

Step 4: Stir in Cheese and Roasted Peppers

Turn off the heat, then add the chopped roasted red peppers, crumbled feta, and grated parmesan right into the pan. Stir everything together gently, pressing down on the feta to help it soften and bind the mixture. This creates a delightful filling that stays put when stuffed inside the salmon. It’s one of my favorite parts because of that creamy tangy texture!

Step 5: Stuff and Bake the Salmon

Spoon the spinach and feta mixture carefully into each salmon pocket, spreading it evenly. Pop your stuffed fillets right onto the baking sheet. Bake in the preheated oven for 12 to 17 minutes, depending on how thick your salmon is and how well done you like it. I usually start checking around the 12-minute mark—poke through the thickest part; the flesh should no longer be translucent but have that beautiful opaque pink color. Avoid overcooking so you keep that tender, juicy texture!

Serve immediately while the cheese is still melty and the salmon’s full of flavor—you’ll find your guests asking for the recipe, trust me.

How to Serve Stuffed Salmon with Spinach and Feta Recipe

Garnishes

I usually keep it simple with a squeeze of fresh lemon juice and a sprinkle of chopped fresh parsley or dill. The citrus cuts through the richness and adds a zesty brightness that I adore. Plus, a light drizzle of extra virgin olive oil on top just before serving adds an elegant touch.

Side Dishes

My go-to sides are garlic roasted potatoes or a light quinoa salad with cucumbers and cherry tomatoes. Sometimes I do a simple medley of steamed asparagus or green beans—something fresh and crisp to balance the richness of the salmon. You’ll want something that doesn’t compete but complements the filling flavors.

Creative Ways to Present

For special dinners, I’ve plated the stuffed salmon on a bed of lemon-herb couscous with microgreens scattered around. Sometimes I add edible flowers for a pop of color—and it’s surprisingly easy to do! If you want to get fancy, a light drizzle of balsamic glaze over the plate adds visual appeal and a tangy counterpoint that guests love.

Make Ahead and Storage

Storing Leftovers

I wouldn’t recommend making this too far ahead because salmon tastes best fresh, but if you do have leftovers, store them in an airtight container in the fridge. They hold up well for up to 3 days—just be mindful that the spinach might release a bit of moisture, so I usually reheat gently.

Freezing

I haven’t had great luck freezing this stuffed salmon because the feta and spinach texture changes after thawing. If you want to prep ahead, I suggest prepping the filling separately and stuffing fresh before baking.

Reheating

The best way to reheat leftovers is gently in the oven at about 275°F (135°C) for 10-12 minutes. This helps keep the salmon moist and prevents the cheese from drying out. I avoid the microwave because it tends to make the texture rubbery or soggy.

FAQs

Final Thoughts

This Stuffed Salmon with Spinach and Feta Recipe has become my go-to when I want a meal that feels special but isn’t fussy. The creamy, tangy filling combined with tender salmon never fails to impress both family and friends. I hope you give it a try—you’ll enjoy how easy it is to bring something beautifully flavorful and healthy to the table in just half an hour. Trust me, once you master this, it will be on your regular rotation too!

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